KoreanEasy · Cold
Banchan-Style Sesame Cucumber Salad
A quick-pickled sesame cucumber banchan that balances spicy, sweet, and nutty flavors. Perfect make-ahead side dish that improves as it rests.
Prep
20 min
Rest
10 min
Total
30 min
Method
Cucumber Preparation
1
2
Sprinkle salt over cucumbers, toss well, and let drain for 10 minutes. Press gently to remove excess liquid and pat dry with paper towels.
Sesame Dressing
3
In a large mixing bowl, combine sesame oil, soy sauce, rice vinegar, and minced garlic. Whisk together until fully emulsified.
Assembly and Rest
4
Add drained cucumber slices to the dressing bowl and toss thoroughly to coat each piece evenly.
5
Scatter sesame seeds and sliced scallions over the salad and toss once more.
6
Cover and let rest for 10 minutes at room temperature before serving. Flavor deepens as it sits — even better after 30 minutes in the refrigerator.
B
Nutri-Score
Good balance
A–E · lower is better · score 2
Calories
156
per serving
Low sugar · 1g
Protein
2g
Carbs
7g
Fat
14g
Sat. fat
2g
Fiber
2g
Sugar
1g
Sodium
595mg
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
A
Environmental impact
Very low impact
A–E · lower is better · includes estimates
kg CO2e
0.2
per serving
ACarbonAEU all-round· both agree
Water
0.1m³
Land
7.3Pt
Runoff
0.03g P
Cucumber drives 65% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
2
Sweet
5
Salty
3
Sour
1
Bitter
4
Spicy
Textures
CrispyTender
Aromas
NuttyHerbalPungent
Kitchen Equipment
Primary Tool
Mixing BowlCounter FootprintSmall
Techniques
Safety & Storage
Cross Contamination
Prepare on sanitized surfaces and use clean utensils. If this dish shares preparation space with tree nuts, peanuts, shellfish, or fish, thoroughly clean all equipment and hands between uses to prevent cross-contact.
Allergen Warning
This recipe contains sesame and soy — two of the 'Big 8' major allergens. Clearly label any leftovers or leftovers containers with allergen information before storing or sharing.
Handling
Cucumbers are salted and drained but not cooked — this is a raw preparation. Ensure cucumbers are washed thoroughly before slicing. Use clean cutting boards and knives.
Storage
After the 10-minute room temperature rest, transfer any uneaten portions to an airtight container and refrigerate promptly. Do not leave at room temperature for more than 2 hours total.
Shelf Life
Consume within 3-4 days when refrigerated. The vinegar and salt in the dressing provide some preservation, but as a fresh vegetable dish without cooking, quality degrades faster than cooked items.
High Risk Population
This dish is served raw (no cooking step) and contains raw garlic. Immunocompromised individuals, pregnant individuals, or those with compromised gut health should note that raw garlic carries a higher microbial risk than cooked garlic.
Pro Tips
Make Ahead
Don't rush to serve this right away. The flavors deepen as it sits — even 30 minutes in the refrigerator transforms simple cucumbers into something that tastes like you've been marinating all day.
Technique
Score the cucumber flesh with a fork before slicing — those tiny ridges catch the sesame dressing and hold more flavor in every bite, just like my mother taught me.
Substitution
If you don't have Korean soy sauce, any low-sodium soy sauce works, but the depth won't be quite the same — Korean soy sauce has that particular umami that makes banchan sing.
From the chef
This sesame cucumber banchan is my answer when someone says Korean cooking takes too long. In my mother's kitchen, there was always a jar of these in the refrigerator — quick vegetables that make any protein feel complete. The sesame oil and rice vinegar work their magic as it rests, so you can prep early and let time do the flavor building for you.
TagsBanchanSesameCucumberQuick PickleMake AheadNo CookEasyHealthyVegan
AllergensSesameSoy
Source: generated · June 10, 2026