4 Quick Korean Salad Recipes For A Light And Healthy Summer

Korean cuisine has an incredible way of turning the simplest ingredients into dishes bursting with flavour and nutrition, and Korean salads are no exception. These light, refreshing recipes are super quick to prepare and feature zesty dressings or naturally sweet ingredients that pair perfectly with bold, spicy mains. With every bite, you’ll feel healthier and more radiant. Don’t just take our word for it—try these Korean salads and taste the difference for yourself!

4 Quick Korean Salad Recipes

1. Korean Lettuce Salad (Sangchoo Geotjeori)

If you’re not a fan of strong green onion flavour, this fresh lettuce salad is a great alternative. It’s a vibrant, crunchy mix that works well alongside grilled meats or hearty stews. You can also mix in other aromatic greens like perilla or chrysanthemum leaves. Use any type of lettuce you have on hand, green leaf, red leaf, romaine, or butter lettuce.

Quick Recipe:

Tear lettuce into bite-sized pieces. In a bowl, mix gochugaru (Korean chili flakes), sesame oil, sesame seeds, vinegar, minced garlic, and a pinch of sugar. Toss the lettuce in the dressing and serve fresh.

2. Spicy Baby Bok Choy Salad

Looking for a bold new way to enjoy bok choy? This salad uses young, tender bok choy (or Shanghai bok choy) and dresses with a spicy-sweet Korean-style vinaigrette. It’s flavourful without the strong kick of fermented dishes like kimchi.

Quick Recipe:

Rinse and halve baby bok choy. Blanch briefly in boiling water, then cool and drain. Mix gochugaru, rice vinegar, sugar, sesame oil, and soy sauce (optional) in a bowl. Toss with bok choy and chill before serving.

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3. Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori)

Craving the bold flavours of kimchi but don’t have the time to ferment? This quick and easy kimchi-style salad is the answer. It uses fresh cabbage and skips the long fermentation process, meaning you can enjoy it immediately. Use whatever cabbage is in season, and you will have a spicy, crunchy side that hits the spot for any Korean food lover.

Quick Recipe:

Chop spring cabbage (or any fresh cabbage). Toss with Korean red pepper flakes (gochugaru), fish sauce or soy sauce, minced garlic, chopped green onions, sugar, and a splash of vinegar. Mix well and serve fresh.

4. Refreshing Korean Cucumber Salad (No Soy Sauce)

This soy-free version of the popular Oi Muchim (Korean cucumber salad) skips bold ingredients like garlic and green onion for a cleaner, milder flavour. It’s light, crisp, and perfect for a quick side dish.

Quick Recipe:

Thinly slice cucumbers and sprinkle lightly with salt. Let it sit for 10 minutes, then drain excess water. Mix with vinegar, sugar, sesame oil, and a touch of gochugaru (optional). Serve immediately or chill.

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Credits: Freepik