Tik Tok Korean Cucumber

This refreshing Korean cucumber salad has become my summertime obsession, delivering the perfect balance of tangy, sweet, and spicy flavors in every crisp bite. The viral TikTok recipe deserves all its popularity for bringing restaurant-quality Korean flavors straight to your home kitchen.

I discovered this recipe during a heatwave last summer when turning on the oven seemed unbearable. One bite and my family immediately requested it become our go-to side dish for weekly Korean barbecue nights.

Ingredients

• Mini cucumbers or regular cucumbers: Fresh is essential for that signature crunch factor
• Salt: Helps draw out excess moisture for the perfect texture
• Soy sauce: Adds umami depth that makes this salad irresistible
• Minced garlic: Fresh garlic provides aromatic punch choose plump firm cloves
• Rice vinegar: Creates the tangy foundation look for unseasoned varieties
• Chili oil: Delivers subtle heat with gorgeous red color
• Sugar: Balances acidity with just a touch of sweetness
• Sesame oil: The nutty finishing touch that transforms the flavor profile
• Sesame seeds: Optional but adds visual appeal and nutty crunch
• Green onions: Optional garnish that brightens the overall dish

Step-by-Step Instructions

Prepare the dressing:

Combine minced garlic (about 2 cloves) with 1.5 teaspoons soy sauce, 3 teaspoons chili oil, 2 teaspoons rice vinegar, 1 teaspoon sugar, and 1 teaspoon sesame oil in a small bowl. Whisk thoroughly until sugar dissolves completely. The dressing should appear vibrant red with visible garlic pieces. Let it sit while preparing cucumbers to develop flavors.

Prepare the cucumbers:

Wash 5 mini cucumbers or 2-3 regular cucumbers thoroughly under cold water. For spiral presentation, use a spiralizer on medium thickness setting. Alternatively, slice cucumbers into thin rounds or half-moons about 1/8 inch thick. Consistent thickness ensures even flavor absorption.

Salt treatment:

Sprinkle about 1 teaspoon salt evenly over cucumbers in a colander. Toss gently to distribute salt and let sit for 8-12 minutes. This critical step draws out excess moisture ensuring crisp rather than soggy salad.

Rinse and dry:

Thoroughly rinse cucumbers under cold water to remove excess salt. Pat dry with paper towels pressing gently to remove excess moisture. Transfer to serving bowl.

Combine and marinate:

Pour prepared dressing over cucumbers and toss gently until every piece is evenly coated. Allow flavors to meld for at least 5 minutes before serving, though 15-30 minutes delivers even better flavor.

Garnish and serve:

Sprinkle with sesame seeds and additional sliced green onions just before serving for maximum visual appeal and fresh flavor.

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The chili oil is truly the secret ingredient in this recipe. I discovered after multiple batches that using a high-quality chili oil with sediment at the bottom creates the most authentic flavor profile. My children were initially hesitant about the spice but now request extra chili oil drizzled on their portions.

Make-Ahead and Storage

This cucumber salad actually improves after sitting in the refrigerator for a few hours as the flavors meld beautifully. Store in an airtight container for up to three days though the cucumbers will gradually release more moisture. Before serving subsequent days simply drain any excess liquid and refresh with a light drizzle of sesame oil to revive the flavors.

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Creative Variations

The basic recipe is incredibly versatile. For a heartier version add thinly sliced red onions or shredded carrots for color contrast and texture. Experiment with adding chopped peanuts or crispy fried shallots as garnish for additional crunch. During summer months I often incorporate diced avocado just before serving for a creamy contrast to the crisp cucumbers.

Perfect Pairings

This vibrant salad shines alongside grilled meats especially Korean barbecue classics like bulgogi or kalbi. For a complete meal serve with steamed rice and kimchi. I find it particularly refreshing alongside spicy dishes as the cool cucumbers provide the perfect temperature contrast. For an impressive spread pair with TikTok salmon sushi cups as mentioned in the original recipe for a social media worthy Asian fusion meal.

Frequently Asked Questions

→ How do I prepare cucumbers for the salad?

Slice mini or regular cucumbers thinly, salt them, and let them sit for 8-12 minutes to release moisture. Rinse and pat them dry before mixing with the dressing.

→ Can I make this salad spicier?

Yes, you can add Korean chili flakes or extra chili oil to the dressing for more heat.

→ Is a spiralizer necessary for this recipe?

No, a spiralizer is optional. You can achieve great results by slicing the cucumbers thinly with a knife.

→ What can I use instead of sesame oil?

If you don't have sesame oil, you can substitute it with olive oil, though the flavor profile will slightly differ.

→ How long can I store this salad?

This salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 24 hours. The cucumbers may lose some crunch over time.

→ Can I add other vegetables to this salad?

Yes, you can add ingredients like shredded carrots or thinly sliced bell peppers for added color and crunch.