30 Delicious Korean Cucumber Recipe Ideas

Maybe you’ve only ever had cucumbers in salads, but Korean cuisine transforms this humble veggie into something magical. From quick kimchi to refreshing side dishes, these 30 recipes will make you see cucumbers in a whole new light. Get ready to add some delicious crunch to your meals—you’ll want to try every single one!

Spicy Korean Cucumber Salad (Oi Muchim)

You know those hot summer days when you crave something refreshing with a kick? This spicy Korean cucumber salad is my go-to for beating the heat. It comes together in minutes and delivers that perfect crunch with fiery flavor.

Ingredients

– 2 medium English cucumbers (I prefer these for their thin skin and minimal seeds)
– 1 tsp kosher salt (coarse salt gives better texture)
– 2 tbsp rice vinegar (the mild acidity balances everything perfectly)
– 1 tbsp gochugaru (Korean red pepper flakes – adjust based on your heat tolerance)
– 1 tsp granulated sugar (just enough to round out the flavors)
– 2 cloves garlic, minced (fresh is essential for that pungent kick)
– 1 tsp toasted sesame oil (this really makes the aroma pop)
– 1 tbsp toasted sesame seeds (I always toast extra for garnish)
– 2 green onions, thinly sliced (the green parts add nice color)

Instructions

1. Slice the cucumbers into 1/4-inch thick rounds using a sharp knife.
2. Place cucumber slices in a medium bowl and sprinkle with 1 tsp kosher salt.
3. Toss cucumbers thoroughly to evenly distribute the salt.
4. Let cucumbers sit at room temperature for 15 minutes to draw out excess moisture.
5. Meanwhile, combine 2 tbsp rice vinegar, 1 tbsp gochugaru, 1 tsp sugar, and 2 minced garlic cloves in a small bowl.
6. Whisk the dressing ingredients vigorously for 30 seconds until sugar dissolves completely.
7. Drain all liquid from the salted cucumbers using a colander.
8. Rinse cucumbers briefly under cold running water for 10 seconds to remove excess salt.
9. Squeeze cucumbers gently with your hands to remove remaining moisture.
10. Return dried cucumbers to the clean bowl.
11. Pour the prepared dressing over the cucumbers.
12. Add 1 tsp toasted sesame oil and 1 tbsp toasted sesame seeds.
13. Add 2 sliced green onions to the bowl.
14. Toss everything together until cucumbers are evenly coated with dressing.
15. Let the salad marinate at room temperature for 5 minutes before serving.

Keep this salad chilled if you’re not serving immediately – the cucumbers stay crisper that way. The combination of crunchy cucumbers with that spicy, tangy dressing makes it irresistible alongside grilled meats or as a quick snack straight from the bowl.

Korean Cucumber Kimchi (Oi Sobagi)

Let’s be real—sometimes you want that kimchi kick without waiting days for fermentation. This quick Korean cucumber kimchi (oi sobagi) delivers all the tangy, spicy goodness in just a few hours. It’s the perfect crunchy side dish when you’re craving something bright and bold.

Ingredients

– 4 Persian cucumbers (I grab these because they’re seedless and stay extra crisp)
– 1 tbsp kosher salt (coarse salt gives better texture control)
– 2 tbsp gochugaru (Korean red pepper flakes—this is my must-have for authentic heat)
– 1 tbsp minced garlic (freshly minced packs the best punch)
– 1 tsp grated ginger (I keep a frozen knob for easy grating)
– 1 tsp sugar (just a pinch to balance the spice)
– 2 tbsp fish sauce (this adds that deep umami backbone)
– 2 green onions, sliced (I use the green parts for color and mild bite)
– 1/4 cup shredded carrot (for a sweet crunch and pop of color)

Instructions

1. Rinse 4 Persian cucumbers under cold water and pat them completely dry.
2. Trim off both ends of each cucumber, then slice them lengthwise into quarters, stopping 1/2 inch from the bottom so they stay attached.
3. Sprinkle 1 tbsp kosher salt evenly between the cucumber slices and over the outside.
4. Let the cucumbers sit at room temperature for 20 minutes to draw out excess moisture.
5. Rinse the cucumbers thoroughly under cold water to remove the salt, then squeeze gently to expel any remaining liquid.
6. In a medium bowl, combine 2 tbsp gochugaru, 1 tbsp minced garlic, 1 tsp grated ginger, 1 tsp sugar, and 2 tbsp fish sauce.
7. Mix the seasoning paste until it forms a thick, uniform consistency.
8. Fold in 2 sliced green onions and 1/4 cup shredded carrot until evenly distributed.
9. Carefully stuff the seasoning mixture between each layer of the cucumbers, coating all surfaces.
10. Transfer the stuffed cucumbers to an airtight glass container, pressing down lightly.
11. Seal the container and let it ferment at room temperature (around 68°F) for 4 hours.
12. Move the container to the refrigerator and chill for at least 2 hours before serving.

Once chilled, these cucumbers turn wonderfully tangy with a satisfying crunch. I love serving them alongside grilled meats or chopping them into bite-sized pieces for a vibrant rice bowl topping.

Korean Style Cucumber Soup

Sizzling summer days call for something cool and refreshing, and this Korean-style cucumber soup is exactly what you need. It’s crisp, tangy, and comes together in minutes—perfect for when you want something light but full of flavor. You’ll love how the cool cucumbers balance with the savory broth.

Ingredients

– 2 medium English cucumbers (I prefer these for their thin skin and minimal seeds)
– 4 cups cold water (straight from the fridge works best)
– 3 tablespoons rice vinegar (this gives the perfect tangy kick)
– 2 tablespoons soy sauce (I always use low-sodium to control saltiness)
– 1 tablespoon granulated sugar (just a touch to balance the acidity)
– 2 teaspoons toasted sesame oil (this really makes the flavor pop)
– 3 cloves garlic, minced (fresh is key here for that sharp bite)
– 1 teaspoon fine sea salt
– 1 tablespoon toasted sesame seeds (for that final crunchy garnish)
– 2 green onions, thinly sliced (the green parts add such fresh color)

Instructions

1. Wash 2 medium English cucumbers thoroughly under cold running water.
2. Pat the cucumbers completely dry with paper towels.
3. Trim off and discard both ends of each cucumber.
4. Cut the cucumbers in half lengthwise using a sharp chef’s knife.
5. Use a small spoon to scrape out and discard the seeds from each cucumber half.
6. Slice the cucumber halves into very thin half-moons, approximately ⅛-inch thick.
7. Place the sliced cucumbers in a large mixing bowl.
8. Sprinkle 1 teaspoon fine sea salt over the cucumbers.
9. Gently toss the cucumbers with your hands to evenly distribute the salt.
10. Let the cucumbers sit at room temperature for exactly 15 minutes to draw out excess moisture.
11. While cucumbers rest, mince 3 cloves garlic until fine.
12. Thinly slice 2 green onions, separating the white and green parts.
13. In a separate large bowl, combine 4 cups cold water, 3 tablespoons rice vinegar, 2 tablespoons soy sauce, 1 tablespoon granulated sugar, and 2 teaspoons toasted sesame oil.
14. Whisk the liquid mixture vigorously for 30 seconds until the sugar completely dissolves.
15. Add the minced garlic and white parts of the sliced green onions to the broth.
16. After 15 minutes, transfer the salted cucumbers to a colander.
17. Rinse the cucumbers under cold water for 10 seconds to remove excess salt.
18. Squeeze the cucumbers gently with your hands to remove any remaining liquid.
19. Add the squeezed cucumbers to the prepared broth.
20. Stir everything together until well combined.
21. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to chill thoroughly.
22. Just before serving, sprinkle with 1 tablespoon toasted sesame seeds and the reserved green onion tops.

Bright and cooling, this soup delivers a satisfying crunch with every spoonful while the garlic and sesame notes shine through. Serve it over ice for an extra-chilled experience, or pair it with grilled meats for contrast—the tangy broth cuts through richness beautifully.

Cucumber and Seaweed Salad

Ugh, is there anything more refreshing than a crisp, cool salad on a warm day? You’re going to love this cucumber and seaweed salad—it’s light, packed with flavor, and comes together in minutes. Perfect for when you want something healthy but don’t feel like spending hours in the kitchen.

Ingredients

– 2 large English cucumbers, thinly sliced (I like leaving the peel on for extra crunch and color)
– 1 ounce dried wakame seaweed (found in the Asian aisle, it expands a lot so don’t be fooled by the small package)
– 3 tablespoons rice vinegar (the mild acidity balances everything perfectly)
– 2 tablespoons soy sauce (I always use reduced-sodium to control saltiness)
– 1 tablespoon sesame oil (toasted version gives the best nutty flavor)
– 1 teaspoon sugar (just a pinch to round out the dressing)
– 1 teaspoon grated fresh ginger (trust me, fresh makes all the difference over powdered)
– 1 tablespoon toasted sesame seeds (for that final crunchy finish)

Instructions

1. Place the dried wakame seaweed in a medium bowl.
2. Pour 2 cups of cold water over the seaweed and let it soak for 10 minutes until softened and expanded.
3. While seaweed soaks, slice the cucumbers into thin rounds about 1/8-inch thick.
4. Tip: For extra crisp cucumbers, you can salt them lightly and let sit for 5 minutes, then rinse and pat dry.
5. In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, and grated ginger until sugar dissolves completely.
6. Drain the rehydrated seaweed thoroughly, squeezing out excess water with your hands.
7. Pat the seaweed dry with paper towels to prevent diluting the dressing.
8. Combine the sliced cucumbers and drained seaweed in a large mixing bowl.
9. Pour the dressing over the cucumber and seaweed mixture.
10. Toss everything gently but thoroughly to coat all ingredients with the dressing.
11. Tip: Use salad tongs or two large spoons to toss without bruising the cucumbers.
12. Sprinkle toasted sesame seeds over the top of the salad.
13. Let the salad sit for 5 minutes at room temperature to allow flavors to meld.
14. Tip: Don’t let it sit too long or the cucumbers will lose their crunch.
15. Serve immediately.

Now that you’ve made it, notice how the crisp cucumbers play against the tender seaweed. The sesame oil really comes through with each bite, making this salad feel both light and satisfying. Try serving it alongside grilled fish or tucked into lettuce cups for a fun lunch option—it’s surprisingly versatile!

Chilled Cucumber Soup with Korean Flavors

Looking for something refreshing that’s a total game-changer for hot days? This chilled cucumber soup brings Korean flavors to your table in the most effortless way. You’ll love how cool and satisfying it is.

Ingredients

– 3 medium English cucumbers, peeled and roughly chopped (I find English cucumbers have fewer seeds and a sweeter flavor)
– 1 cup plain Greek yogurt (full-fat gives the creamiest texture)
– 2 tablespoons gochujang paste (this Korean chili paste adds the perfect spicy kick)
– 1 tablespoon rice vinegar
– 2 teaspoons toasted sesame oil (this really makes the flavor pop)
– 3 green onions, white and light green parts only, chopped
– 1 tablespoon soy sauce
– 1 teaspoon honey
– 1/2 teaspoon fine sea salt
– 1/4 cup cold water
– 2 tablespoons toasted sesame seeds for garnish
– Fresh cilantro leaves for garnish (optional, but so pretty)

Instructions

1. Combine the peeled and chopped cucumbers, Greek yogurt, gochujang paste, rice vinegar, toasted sesame oil, chopped green onions, soy sauce, honey, and fine sea salt in a blender.
2. Add the 1/4 cup cold water to help with blending.
3. Blend on high speed for 45-60 seconds until completely smooth and no cucumber chunks remain.
4. Taste the soup and adjust seasoning if needed—tip: if it’s too thick, add another tablespoon of cold water and blend for 10 more seconds.
5. Pour the blended soup through a fine-mesh strainer into a large bowl to remove any remaining pulp for an ultra-smooth texture.
6. Press the mixture through the strainer with a spatula to extract all the liquid.
7. Cover the bowl tightly with plastic wrap, making sure the wrap touches the surface of the soup to prevent a skin from forming.
8. Refrigerate the soup for at least 2 hours, or until thoroughly chilled to 40°F.
9. While the soup chills, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden.
10. Remove the chilled soup from refrigerator and give it a good stir.
11. Ladle the soup into serving bowls.
12. Sprinkle each bowl with toasted sesame seeds and fresh cilantro leaves.

Very silky and refreshing, this soup has that perfect balance of cool cucumber with a subtle spicy kick from the gochujang. The creamy texture makes it feel indulgent while staying light. Try serving it in chilled bowls or even as a sophisticated shooter for parties—it’s always a conversation starter.

Korean Cucumber and Radish Pickles

Ready for a crunchy, tangy side that comes together in minutes? These Korean cucumber and radish pickles are the perfect quick fix when you want something refreshing with your meal. You’ll love how the crisp veggies soak up that sweet-spicy brine—it’s seriously addictive.

Ingredients

• 1 pound Persian cucumbers, sliced into ¼-inch rounds (I find these stay crunchier than English cucumbers)
• ½ pound daikon radish, peeled and cut into matchsticks (look for firm, heavy ones at your Asian market)
• ¼ cup rice vinegar (the unseasoned kind gives you better control over sweetness)
• 2 tablespoons granulated sugar
• 1 tablespoon kosher salt (I prefer Diamond Crystal—it dissolves faster)
• 2 teaspoons gochugaru (Korean red pepper flakes—adjust this if you want more or less heat)
• 2 cloves garlic, minced (fresh is key here for that pungent kick)
• 1 teaspoon sesame oil (toasted sesame oil adds that nutty finish I love)

Instructions

1. Place cucumber rounds and daikon matchsticks in a large bowl.
2. Sprinkle kosher salt evenly over the vegetables.
3. Toss thoroughly with your hands until every piece is coated in salt.
4. Let vegetables sit at room temperature for exactly 15 minutes to draw out excess moisture.
5. Rinse vegetables under cold running water for 30 seconds to remove excess salt.
6. Squeeze vegetables gently with your hands to remove any remaining liquid.
7. Return drained vegetables to the clean, dry bowl.
8. Add rice vinegar, granulated sugar, gochugaru, minced garlic, and sesame oil to the bowl.
9. Toss everything together until vegetables are evenly coated with the seasoning mixture.
10. Transfer the pickle mixture to an airtight container.
11. Press down gently on the vegetables to submerge them in their own liquid.
12. Seal the container tightly and refrigerate for at least 2 hours before serving.

Even after just a couple hours, these pickles develop an incredible crisp-tender texture that holds up beautifully. The garlic and gochugaru create this wonderful savory heat that plays perfectly against the sweet-tangy brine. Try them piled high on grilled pork chops or tucked into a banh mi sandwich for an extra crunch that’ll make your taste buds sing.

Korean Grilled Cucumber Side Dish

Craving something fresh with a kick? This Korean grilled cucumber side dish is about to become your new summer obsession. You get that smoky char from the grill paired with a tangy, savory dressing that’s just irresistible.

Ingredients

– 2 large English cucumbers (I love their thin skin and minimal seeds)
– 1 tablespoon toasted sesame oil (the nutty aroma makes all the difference)
– 2 tablespoons soy sauce (I always use low-sodium to control saltiness)
– 1 tablespoon rice vinegar
– 1 teaspoon granulated sugar
– 2 cloves garlic, minced (fresh is best for that pungent punch)
– 1 teaspoon toasted sesame seeds
– ½ teaspoon gochugaru (Korean red pepper flakes – adjust if you’re sensitive to heat)

Instructions

1. Preheat your grill to medium-high heat, about 400°F.
2. Slice the cucumbers lengthwise into ¼-inch thick planks.
3. Brush both sides of cucumber planks lightly with toasted sesame oil using a pastry brush.
4. Place cucumber planks directly on grill grates and cook for 2 minutes.
5. Flip cucumbers using tongs and grill for another 2 minutes until you see distinct char marks.
6. Remove cucumbers from grill and let them cool on a cutting board for 3 minutes.
7. Cut grilled cucumbers into 1-inch diagonal pieces and transfer to a mixing bowl.
8. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and minced garlic until sugar dissolves completely.
9. Pour the dressing over the grilled cucumbers and toss gently to coat every piece.
10. Sprinkle toasted sesame seeds and gochugaru over the cucumbers.
11. Let the dish marinate at room temperature for 10 minutes before serving.

Unbelievably, those quick grill marks give the cucumbers a smoky depth while keeping them wonderfully crisp. The tangy garlic dressing soaks in just enough to make each bite burst with flavor. Try serving these alongside grilled meats or even piled on top of rice bowls for an extra texture surprise.

Sweet and Sour Korean Cucumbers

Feeling that craving for something crunchy, tangy, and refreshing? You’ve got to try these sweet and sour Korean cucumbers. They come together in minutes and are the perfect sidekick for grilled meats or a light lunch.

Ingredients

– 1 pound Persian cucumbers (I love their thin skins and minimal seeds)
– 1/4 cup rice vinegar (this mild vinegar gives the best tang without overpowering)
– 2 tablespoons granulated sugar (trust me, this balances the sourness perfectly)
– 1 tablespoon soy sauce (I always use low-sodium to control saltiness)
– 1 teaspoon toasted sesame oil (this nutty oil is essential for authentic flavor)
– 2 thinly sliced garlic cloves (freshly sliced releases the most aroma)
– 1 teaspoon crushed red pepper flakes (adjust this if you want less heat)
– 1 tablespoon toasted sesame seeds (toasting them first makes all the difference)

Instructions

1. Wash and dry 1 pound of Persian cucumbers thoroughly.
2. Slice the cucumbers into 1/4-inch thick rounds using a sharp knife.
3. Place the cucumber slices in a medium mixing bowl.
4. Sprinkle 2 tablespoons of granulated sugar evenly over the cucumbers.
5. Pour 1/4 cup of rice vinegar over the sugared cucumbers.
6. Add 1 tablespoon of soy sauce to the bowl.
7. Drizzle 1 teaspoon of toasted sesame oil into the mixture.
8. Thinly slice 2 garlic cloves and add them to the bowl.
9. Sprinkle 1 teaspoon of crushed red pepper flakes over the ingredients.
10. Toss everything together with a large spoon until fully combined.
11. Let the cucumbers marinate at room temperature for 15 minutes—this brief rest allows the flavors to penetrate while keeping the crunch intact.
12. While marinating, toast 1 tablespoon of sesame seeds in a dry skillet over medium heat for 2-3 minutes until golden and fragrant.
13. After 15 minutes, drain any excess liquid from the marinated cucumbers.
14. Transfer the cucumbers to a serving dish.
15. Sprinkle the toasted sesame seeds evenly over the top.

Best served immediately while the cucumbers still have that satisfying crispness. The sweet-tangy sauce clings to each slice, with just enough garlic and heat to keep things interesting. Try them alongside Korean BBQ or spooned over a bowl of steamed rice for a quick, vibrant meal.

Korean Cucumber and Tofu Stir-fry

Nothing beats a quick, healthy dinner that comes together in minutes, and this Korean-inspired cucumber and tofu stir-fry is exactly that. You get crisp cucumbers, golden tofu, and a savory-sweet sauce that’s perfect over rice or noodles—it’s my go-to when I want something light but satisfying.

Ingredients

• 1 block (14 oz) firm tofu, pressed for 30 minutes—this helps it get extra crispy!
• 2 medium cucumbers, sliced into half-moons—I like English cucumbers for fewer seeds.
• 2 tbsp vegetable oil, for high-heat cooking
• 3 cloves garlic, minced—fresh is best here for that punchy flavor.
• 2 tbsp soy sauce, I use low-sodium to control saltiness.
• 1 tbsp sesame oil, for that nutty finish
• 1 tsp sugar, to balance the saltiness
• 1 tsp gochugaru (Korean red pepper flakes), adjust if you like more heat
• 2 green onions, sliced, for a fresh garnish
• 1 tbsp toasted sesame seeds, because crunch makes everything better

Instructions

1. Press the tofu block between paper towels with a heavy pan on top for 30 minutes to remove excess water—this step ensures it browns nicely instead of steaming.
2. Cut the pressed tofu into 1-inch cubes and pat them dry with a paper towel.
3. Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat until it shimmers, about 1–2 minutes.
4. Add the tofu cubes in a single layer and cook for 4–5 minutes, flipping halfway, until golden brown on all sides.
5. Transfer the tofu to a plate and set aside.
6. Add the remaining 1 tablespoon of vegetable oil to the same skillet.
7. Add the minced garlic and stir for 30 seconds until fragrant—be careful not to burn it!
8. Toss in the cucumber slices and stir-fry for 2–3 minutes until slightly softened but still crisp.
9. Return the tofu to the skillet with the cucumbers.
10. Pour in the soy sauce, sesame oil, sugar, and gochugaru, stirring to coat everything evenly.
11. Cook for another 2 minutes, stirring frequently, until the sauce thickens slightly and clings to the tofu and cucumbers.
12. Remove from heat and stir in the sliced green onions and toasted sesame seeds.

Perfect for a busy weeknight, this dish delivers a wonderful contrast of textures—crisp cucumbers, chewy tofu, and that savory-sweet sauce. Serve it over steamed jasmine rice or toss with soba noodles for a heartier meal, and don’t forget a sprinkle of extra sesame seeds for crunch!

Korean Cucumber and Beef Bulgolgi

Just when you think you’ve tried every bulgogi variation, this Korean cucumber and beef version comes along and completely changes the game. You get that classic sweet-savory beef we all love, but the fresh cucumbers add this incredible crunch that makes each bite so satisfying. It’s the perfect weeknight dinner that feels fancy but comes together in no time.

Ingredients

• 1 lb thinly sliced beef sirloin (I always ask my butcher to slice it paper-thin—it makes all the difference)
• 2 medium cucumbers, sliced into thin half-moons (English cucumbers work great here for fewer seeds)
• 1/4 cup soy sauce (I use low-sodium to better control the saltiness)
• 2 tbsp brown sugar (pack it firmly in your measuring spoon)
• 2 tbsp sesame oil (the toasted kind adds amazing depth)
• 3 cloves garlic, minced (fresh is best—I press mine through a garlic press)
• 1 tbsp grated ginger (keep your ginger root in the freezer—it grates so easily)
• 2 green onions, sliced (save the green parts for garnish)
• 1 tbsp vegetable oil (for that perfect sear)
• 1 tsp sesame seeds (for that final crunchy topping)

Instructions

1. In a medium bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated ginger until the sugar completely dissolves.
2. Add 1 lb thinly sliced beef sirloin to the marinade, making sure every piece is well-coated, then let it sit at room temperature for 15 minutes (this short marinating time is perfect for thin cuts).
3. While the beef marinates, slice 2 medium cucumbers into thin half-moons about 1/4-inch thick and slice 2 green onions, separating the white and green parts.
4. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 2 minutes.
5. Add the marinated beef and white parts of the green onions to the hot skillet, spreading everything in a single layer.
6. Cook the beef undisturbed for 2 minutes to develop a good sear, then stir-fry for another 3-4 minutes until no pink remains.
7. Add the sliced cucumbers to the skillet and cook for just 1 minute—you want them warmed through but still crisp.
8. Remove from heat and sprinkle with the reserved green onion tops and 1 tsp sesame seeds.

Let me tell you, the contrast between the tender, savory beef and those crisp, cool cucumbers is absolutely magical. The cucumbers stay surprisingly crunchy while soaking up just enough of that delicious bulgogi sauce. Serve this over steamed rice, or get creative and stuff it into lettuce wraps for a low-carb option that still feels indulgent.

Sautéed Cucumber with Gochujang

Zesty sautéed cucumber might sound unusual, but trust me—it’s a game-changer. You’ll love how the crisp-tender cucumbers soak up the spicy-sweet gochujang, and it comes together in just minutes. Perfect for when you want something quick, flavorful, and a little different from the usual veggie side.

Ingredients

– 2 medium cucumbers, sliced into ¼-inch rounds (I like English cucumbers for fewer seeds)
– 1 tbsp avocado oil (my favorite for high-heat cooking)
– 2 tbsp gochujang paste (the kind in the red tub is my go-to)
– 1 tbsp soy sauce (low-sodium works great here)
– 1 tsp rice vinegar (a splash brightens everything up)
– 1 tsp toasted sesame oil (don’t skip this—it adds nutty depth)
– 2 cloves garlic, minced (fresh is best for punch)
– 1 tsp sesame seeds, for garnish (toasted if you have time)

Instructions

1. Heat a large skillet over medium-high heat and add 1 tbsp avocado oil.
2. Once the oil shimmers (about 30 seconds), add the sliced cucumbers in a single layer.
3. Cook the cucumbers for 3–4 minutes, stirring occasionally, until they start to soften and develop light golden spots.
4. Push the cucumbers to one side of the skillet and add the minced garlic to the empty space.
5. Sauté the garlic for 30 seconds until fragrant, then mix it into the cucumbers.
6. In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sesame oil until smooth.
7. Pour the sauce over the cucumbers and stir to coat evenly.
8. Cook for another 2–3 minutes, stirring constantly, until the sauce thickens and clings to the cucumbers.
9. Remove the skillet from the heat and sprinkle with 1 tsp sesame seeds.

Delightfully tender with a subtle crunch, these cucumbers carry a bold, umami-spicy kick from the gochujang. Serve them over steamed rice for a simple meal, or alongside grilled chicken to balance the heat. They’re even fantastic cold the next day—if they last that long!

Korean Cold Noodles with Cucumber (Naengmyeon)

Diving into a bowl of Korean cold noodles is like finding the perfect escape on a hot day—cool, refreshing, and packed with flavor. You get that satisfying chew from the noodles, crisp cucumber crunch, and a tangy-sweet broth that just hits the spot. It’s the kind of dish that makes you wonder why you don’t eat it every summer.

Ingredients

– 8 oz naengmyeon noodles (I love the chewy buckwheat ones for that authentic bite)
– 4 cups beef broth, chilled (homemade or store-bought—just make sure it’s cold!)
– 1 medium cucumber, thinly sliced (I always leave the skin on for extra crunch)
– 2 tbsp rice vinegar (this adds the perfect tang without overpowering)
– 1 tbsp sugar (a little sweetness balances the vinegar nicely)
– 1 tsp soy sauce (I use low-sodium to control the salt level)
– 1 hard-boiled egg, halved (room temp eggs slice cleaner, in my experience)
– 1 tsp toasted sesame seeds (for a nutty finish)

Instructions

1. Bring a large pot of water to a rolling boil over high heat.
2. Add the naengmyeon noodles and cook for 4–5 minutes, stirring occasionally to prevent sticking.
3. Drain the noodles immediately and rinse under cold running water for 1–2 minutes until completely cool—this stops the cooking and keeps them chewy.
4. In a large mixing bowl, combine the chilled beef broth, rice vinegar, sugar, and soy sauce, whisking for 30 seconds until the sugar dissolves.
5. Divide the cooled noodles evenly between two serving bowls.
6. Pour the broth mixture over the noodles, ensuring they’re fully submerged.
7. Arrange the thinly sliced cucumber and halved hard-boiled egg on top of the noodles.
8. Sprinkle with toasted sesame seeds just before serving.

Every bite delivers a cool, slippery noodle contrasted by the crisp cucumber and rich egg. Try adding a few ice cubes to the broth for an extra-chilly kick, or pair it with grilled meats for a fuller meal.

Korean Fried Cucumber Pancakes

Let’s be honest—sometimes you want something crispy and satisfying without the heaviness of traditional fried foods. Korean fried cucumber pancakes are that perfect middle ground, offering crunch with a refreshing twist that makes them ideal for snacking or as a unique side dish. You’ll love how the cucumber keeps things light while the frying gives that comforting crisp we all crave.

Ingredients

• 2 medium cucumbers, thinly sliced (I like English cucumbers for fewer seeds)
• 1 cup all-purpose flour (I always use unbleached for better texture)
• 2 large eggs, at room temperature for easier mixing
• 1/2 cup cold water (ice-cold water makes the batter extra crisp)
• 1 tbsp soy sauce (I prefer low-sodium to control saltiness)
• 1 tsp minced garlic (freshly minced makes all the difference)
• 1/4 cup vegetable oil for frying (a neutral oil like canola works perfectly)
• 1/2 tsp black pepper (freshly ground adds nice warmth)

Instructions

1. Place the thinly sliced cucumbers in a colander and sprinkle with 1/2 tsp salt, then let them sit for 10 minutes to draw out excess moisture.
2. Gently squeeze the cucumbers with your hands to remove any remaining liquid—this prevents soggy pancakes.
3. In a medium bowl, whisk together the all-purpose flour, room temperature eggs, cold water, soy sauce, minced garlic, and black pepper until smooth.
4. Fold the squeezed cucumbers into the batter until evenly coated—don’t overmix to maintain texture.
5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (test with a drop of batter—it should sizzle immediately).
6. Scoop 1/4 cup portions of batter into the hot oil, spacing them about 2 inches apart to prevent sticking.
7. Fry each pancake for 3-4 minutes until the edges turn golden brown and crisp.
8. Carefully flip each pancake using a spatula and fry for another 2-3 minutes until both sides are evenly browned.
9. Transfer the fried pancakes to a paper towel-lined plate to drain excess oil.

Fresh from the pan, these pancakes have an incredible contrast between the crisp exterior and the tender, slightly juicy cucumber inside. The garlic and soy sauce add a savory depth that makes them addictive on their own, but they’re also fantastic dipped in a quick mix of soy sauce and rice vinegar. Serve them immediately while they’re still crackling-hot for the best texture experience.

Conclusion

An incredible collection of Korean cucumber recipes awaits! From quick kimchi to refreshing salads, these dishes bring vibrant flavors to your table. We hope you’ll try these recipes and discover new favorites. Don’t forget to share which ones you loved in the comments below and pin this article to your Pinterest boards for easy reference. Happy cooking!