Pickled Korean Cucumber Salad with Sesame and Chili Flakes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing and tangy cucumber salad featuring quick pickled cucumbers tossed with toasted sesame seeds and chili flakes for a crunchy, spicy bite. This Korean recipe (vegan), ready in about 10 minutes, pairs English cucumber, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 45 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Serves 4 Korean cuisine 45 cal/serving
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Ingredients

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Instructions

  1. Step 1: Thinly slice 2 medium English cucumbers into 1/8-inch rounds and place them in a large bowl.
  2. Step 2: In a separate bowl, whisk together 1/4 cup rice vinegar, 1 tbsp sugar, 1 tsp salt, 1 tbsp sesame oil, and 1 clove minced garlic until sugar dissolves.
  3. Step 3: Pour the vinegar mixture over the sliced cucumbers and toss well to coat. Let sit at room temperature for 20 minutes to pickle slightly.
  4. Step 4: Just before serving, sprinkle 2 tbsp toasted sesame seeds and 1 tsp red chili flakes over the cucumbers and toss gently to combine.

Frequently asked questions

How long does Pickled Korean Cucumber Salad with Sesame and Chili Flakes take to make?

Total time is about 10 minutes (10 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pickled Korean Cucumber Salad with Sesame and Chili Flakes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep english cucumber from drying out.

Can I substitute ingredients in Pickled Korean Cucumber Salad with Sesame and Chili Flakes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pickled Korean Cucumber Salad with Sesame and Chili Flakes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pickled Korean Cucumber Salad with Sesame and Chili Flakes vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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