This is a really simple side dish that can be made up in minutes and refrigerated to let the flavors meld. It is based on the Chinese Dipping sauce with a few adjustments. For the Korean touch, just the addition of Gochugaru Chili Flakes with Green Onions & Sesame seeds for an incredibly easy Korean Cucumber Salad with such a beautiful color too.

You can omit the Wasabi & Ginger if you prefer, but the combination of Wasabi, Soy Sauce, and Ginger is incredible. First, you experience the savory, salty, sweet, and sour flavors. Then, the Wasabi adds a fresh high note with a satisfying boost of heat. Either way you make it, it makes for an excellent side with various recipes whenever a fresh vegetable side is needed or just to snack on.

Korean Cucumber Salad Ingredients

Cucumber, Soy Sauce, Rice Vinegar, Sesame Oil, Mirin, Sugar, Green Onions, Gochugaru Chili Flakes, Sesame seeds. Optionally with Wasabi & Ginger (fresh or powdered). Sea Salt or Kosher Salt for rubbing the Cucumber.

Salt Rub Cucumbers

Salt rubbing cucumbers is a process called salting or rubbing with salt. In some cuisines, people specifically refer to it as “curing” or “purging” the cucumber. This technique draws out excess moisture and reduces bitterness, especially in older or waxed cucumbers.

It’s important to point out the difference when salting cucumbers. Salting and rubbing the outside of the cucumber is meant to clean and enhance the flavor, with no intention of preserving the cucumber, since you’ll toss it into the marinade and consume it right away or the next day. For brining or fermenting cucumbers, you slice and salt them. Not only to improve the flavor, but also to draw out excess water in preparation for brining or fermenting.

Why Rub Cucumbers with Salt

Rubbing Cucumbers with salt is a very old and traditional way to clean them and enhance their texture.

• Removes Impurities – Gets rid of dirt and any surface residue.
• Eliminates Bitterness – Some cucumbers have slight bitterness near the skin.
• Enhances Texture – Creates a firmer, crunchier bite.
• Improves Flavor Absorption – Helps seasonings penetrate better in dishes like cucumber kimchi.
• Color — Improves the color for presentation

How to Salt Rub Cucumbers Exterior

1. Take a Whole Cucumber – No need to peel it.
2. Pour Coarse Salt into Your Palm – About palm size per cucumber (use Kosher or Sea Salt).
3. Rub the Salt All Over – Twist the cucumber in your hand with the salt until a green paste forms on your palm. This is the thin outer layer coming off. Once the cucumber is covered in salt, use both hands to twist the cucumber, rubbing or sanding the exterior.
4. Rinse Well Under Cold Water – Wash off the salt and any remaining green residue.
5. Use – Now it’s ready to be sliced and used in a variety of recipe.

Slicing Cucumbers

Slice the Cucumbers using a mandolin for even thickness with every slice, or with a knife to the desired thickness. Slice straight for even round slices, or on an angle for elongated cucumber slices. Optionally dice the cucumbers. But if doing it this way, remove the seeds and then cube.

How to Salt Cucumber Slices

Salt can also be applied to the cucumber slices to draw out moisture. Salt the Cucumbers and leave them sit to draw out excess moisture. About 1/2 tsp- 1 tsp per cucumber and about 15–30 minutes. Then rinse and pat dry.

1. Slice the Cucumber: Use a mandolin or sharp knife to cut the cucumber into slices with the desired thickness.
2. Salt the Slices: Place the cucumber slices in a bowl. Sprinkle sea salt or kosher salt over the slices. Use about 1/2 to 1 teaspoon of salt for every cucumber.
3. Toss and Let Sit: Toss the cucumber slices to evenly distribute the salt. Then, let sit for about 15–30 minutes. The salt will draw out excess water.
4. Drain the Cucumber Slices: After resting, wash the cucumber slices to get rid of any excess salt and pat dry.

Korean Cucumber Salad Sauce

The Sauce is incredibly easy to put together and is based on the Chinese Dipping sauce recipe. In fact, even the Chinese Dipping sauce can be used. For the Korean Cucumber Salad version though, we add Gochugaru Chili Flakes, Sesame Seeds & Green Onions.

Combine all the ingredient together in a marinating bowl and mix. Cover and refrigerate. The longer these sit, the softer the cucumbers will get. Generally, you can serve this right away or refrigerated to meld the flavors. I almost always have some for the next day or so and don’t mind the softness of the cucumbers at all, but this may be preferential.

Toasted Sesame Seeds

The Sesame Seeds can be added to the Cucumber Salad as is, or they can be toasted to bring out the natural flavors and oils in the sesame seeds and added to the salad. To toast sesame seeds, place them into a pan set over medium heat and toss them around often until they start to brown. Then empty into the sauce with Cucumber slices.

Korean Cucumber Salad Adjustments

Adjust the ingredients as you see fit for your taste preference. 

• Salt: Adjust Sea Salt or Soy Sauce.
• Sweet: Adjust Sugar and type, such as using Brown Sugar or Honey
• Sour: Adjust Vinegar and type. White Vinegar will give a much more punch of acidity. Whereas the Rice Vinegar is nice and tame.
• Spiciness: Add Wasabi & Ginger. Optionally increase the Chili Flakes for spicy or omit Wasabi and include or omit the ginger and/or reduce the Chili Flakes.
• Savoriness: Adjust Ginger, Garlic and optionally add thinly sliced Onions. 

Meals with Korean Cucumber Salad Side

Korean Cucumber Salad makes an excellent late-night snack on its own. It also complements dishes like Sushi, Bulgogi & Rice, Korean Dumplings, Bibimbap, Grilled Fish, or any Asian-style Meat & Rice bowl as a side salad. You can add it as a side to many other main dishes for a vegetable option. Adjust the saltiness, sweetness, spiciness, or sourness by adding more or less of each ingredient based on your preference.