Korean Cucumber Salad
If you're looking for a
quick Korean side dish that's fresh, crisp, and full of flavor, this cucumber
salad is one of the easiest recipes you can make. The best part? It comes
together in just 5 minutes without salting the cucumbers first.
The secret is a small amount
of doenjang (Korean soybean paste). It doesn't make the salad taste like
doenjang. Instead, it adds a subtle savory depth that makes every bite even
more delicious.
This recipe is a variation
of traditional Korean oi muchim (spicy cucumber salad). Traditional versions
are usually seasoned with gochugaru, garlic, sesame oil, and other seasonings,
while this version adds a little doenjang for extra depth of flavor.
Ingredients
- 1 Korean cucumber (or 1 regular cucumber)
- ½ onion
Seasoning
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 1 tablespoon soy sauce
- 1 tablespoon vinegar
- ½ tablespoon doenjang (Korean soybean paste)
- ½ tablespoon minced garlic
- ½ tablespoon honey or sugar
- 1 tablespoon sesame oil
- 1 tablespoon toasted ground sesame seeds
- 1 tablespoon almond powder (optional)
Ingredient Notes
Doenjang
- Doenjang is a traditional Korean fermented soybean paste. In this recipe, you only need a small amount to add a deeper, more savory flavor without overpowering the salad.
Gochugaru
- Korean red pepper flakes have a mild heat and bright color that give this salad its classic flavor.
Almond Powder (Optional)
- Adding almond powder gives the seasoning a subtle nutty flavor and helps it coat the cucumbers a little better.
How to Make
1. Prepare the vegetables: Trim
both ends of 1 cucumber, then slice it slightly thicker so it stays crisp. Dice
½ onion into small pieces. Place the cucumber and onion in a large mixing bowl.
2. Make the seasoning: Add 1
tablespoon gochugaru, 1 tablespoon soy sauce, and ½ tablespoon minced garlic. Next,
add ½ tablespoon doenjang (Korean soybean paste). This is the ingredient that
gives the salad a richer, deeper flavor without making it taste like soybean
paste. Then add ½ tablespoon honey or sugar, 1 tablespoon vinegar, 1 tablespoon
sesame oil, and 1 tablespoon toasted ground sesame seeds. If you'd like, stir
in 1 tablespoon almond powder for an extra nutty flavor.
3. Mix everything together: Mix until the cucumber and onion are evenly coated with the seasoning. Because the cucumbers are not salted beforehand, they stay especially crisp and refreshing.
4. Serve: This cucumber salad is best enjoyed right after it's made while the cucumbers are at their crispiest.
Tips
- Slice the cucumber a little thicker for the best crunchy texture.
- A regular cucumber works just as well if you can't find Korean cucumbers.
- The almond powder is optional, but it adds a pleasant nutty flavor and helps the seasoning cling to the cucumbers.
Storage
- This salad is best eaten the day it's made.
- Since the cucumbers aren't salted beforehand, they'll naturally release some water as they sit.
Frequently Asked Questions
Can I use a regular
cucumber?
- Yes. A regular cucumber works just as well in this recipe.
Will the salad taste like
doenjang?
- No. Using only ½ tablespoon adds savory depth without making the salad taste like soybean paste.
Is the almond powder necessary?
- No. It's completely optional, but it adds a light nutty flavor and helps the seasoning coat the cucumbers.
Why don't you salt the
cucumbers first?
- Skipping the salting step helps keep the cucumbers fresh and crisp while making the recipe much quicker.
This cucumber salad is one
of my favorite quick Korean side dishes for summer. It's simple, refreshing,
and the small amount of doenjang makes the flavor surprisingly rich without
adding extra work.
If you're looking for an easy Korean side dish that comes together in just a few minutes, I hope you'll give this recipe a try. I'd love to hear what you think!
📺 Prefer watching instead of reading?
Watch the full step-by-step
YouTube video below to see exactly how I make this recipe at home.
Tools and ingredients I use are here 💛https://www.amazon.com/shop/chungskfood
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