This 5-Minute Creamy Peanut Butter Garlic Cucumber Salad Will Change Your Life
This 5-Minute Creamy Peanut Butter Garlic Cucumber Salad Will Change Your LIFE! 🥜 is a easy Korean recipe that serves 4. 110 calories per serving. Recipe by Aaron and Claire on YouTube.
Prep: 7 min | Cook: PT0M | Total: 12 min
Cost: $2.88 total, $0.72 per serving
Ingredients
- 2 pieces Cucumber (trim ends and cut into bite‑sized pieces or sticks)
- 2 cloves Garlic (smash and finely chop)
- 3 tablespoons Peanut Butter (creamy, unsweetened preferred)
- 1 tablespoon Korean Chili Pepper Flakes (Kuchukaru Korean chili pepper flakes or chili oil)
- 1 tablespoon Soy Sauce (low‑sodium preferred)
- 0.5 tablespoons Granulated Sugar
- 2 tablespoons Lemon Juice (freshly squeezed)
- 2 teaspoons Toasted Sesame Oil
- 1 tablespoon Toasted Sesame Seeds (freshly ground)
- to taste Salt (optional, add after tossing)
- 2 stalks Green Onion (thinly sliced, optional garnish)
- 2 tablespoons Greek Yogurt (optional, adds extra creaminess)
- 1 teaspoon Chili Oil (optional drizzle for heat)
Instructions
Cut cucumbers
Trim the ends off the cucumbers and cut them into bite‑sized pieces, sticks, or smash them as you prefer.
Time: PT2M
Prepare garlic
Smash the two garlic cloves with the flat side of the knife, then finely chop.
Time: PT1M
Make dressing
In a small bowl combine peanut butter, Korean chili pepper flakes, soy sauce, sugar, lemon juice, toasted sesame oil, and the minced garlic. Whisk until smooth; add a splash of water if too thick.
Time: PT2M
Grind sesame seeds
Place toasted sesame seeds in a mortar and grind with the pestle until they become a coarse powder.
Time: PT1M
Toss salad
Transfer the cucumber pieces to a large bowl, pour the dressing over, add the ground sesame seeds, and gently toss until everything is evenly coated.
Time: PT1M
Add optional garnish
If using, sprinkle sliced green onions, drizzle chili oil, or stir in Greek yogurt for extra creaminess. Mix gently.
Time: PT1M
Serve
Transfer the salad to a serving dish and enjoy immediately while crisp.
Time: PT0M
Nutrition Facts
- Calories
- 110
- Protein
- 10 g
- Carbohydrates
- 25 g
- Fat
- 36 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten‑Free (use tamari if soy sauce contains wheat), Vegan if Greek yogurt is omitted
Allergens: Peanuts, Sesame
Ingredient Substitutions
- Instead of Cucumber: Zucchini
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Peanut Butter: Almond butter, Cashew butter
- Instead of Korean Chili Pepper Flakes: Red pepper flakes, Chili powder
- Instead of Soy Sauce: Tamari
- Instead of Granulated Sugar: Honey, Maple syrup (use less)
- Instead of Lemon Juice: Lime juice, Rice vinegar (1 tbsp)
- Instead of Toasted Sesame Oil: Regular sesame oil
- Instead of Toasted Sesame Seeds: Pre‑ground sesame seeds
- Instead of Green Onion: Chives
- Instead of Greek Yogurt: Plain yogurt, Sour cream
- Instead of Chili Oil: Extra chili flakes
Equipment Needed
- Knife
- Cutting Board
- Small Mixing Bowl
- Whisk or Spoon
- Mortar and Pestle
- Measuring Spoons
- Large Bowl
Critical Steps — Do Not Skip
- Make dressing until smooth (Step 3)
- Grind toasted sesame seeds for maximum flavor (Step 4)
Chef Tips from the Video
- Use English cucumbers for a milder flavor and fewer seeds.
- Toast sesame seeds lightly in a dry skillet for deeper nuttiness before grinding.
- Taste the dressing before adding to cucumbers; balance sweet, salty, and sour to your preference.
Troubleshooting
Dressing is too thick.
Thin it with a teaspoon of warm water or extra lemon juice until it reaches a pourable consistency.
Cucumbers become watery after sitting.
Salt the cucumber pieces lightly and let them sit 5 minutes, then pat dry with paper towels before adding dressing.
Salad tastes bland.
Adjust salt, add a splash more soy sauce, or increase the chili flakes for extra kick.
Sesame seeds lose aroma.
Grind them fresh right before tossing; if pre‑ground, toast them briefly in a dry pan.
Storage
Refrigerator: Store in an airtight container for up to 2 days; add extra dressing before serving if it looks dry.
Freezer: Not recommended; texture will become soggy.
Room temperature: Can sit at room temperature for up to 1 hour; after that cucumbers may lose crunch.
Make-Ahead Tips
- Prepare the dressing and store it in a sealed jar in the fridge for up to 3 days.
- Grind sesame seeds just before mixing for the freshest flavor.
- Add the cucumbers only right before serving to keep them crisp.
Frequently Asked Questions
What is the cultural significance and history of Peanut Butter Cucumber Salad in Korean cuisine?
While cucumber salads are common in Korean banchan, the addition of creamy peanut butter reflects modern fusion trends that blend traditional Korean flavors like sesame and chili with Western ingredients, creating a popular summer side dish.
What are the traditional regional variations of cucumber salads in Korean cuisine?
Classic Korean cucumber banchan (oi-muchim) uses gochugaru, garlic, vinegar, and sesame oil. Some regions add fermented shrimp or fish sauce, while others keep it simple with just salt and sesame seeds. The peanut‑butter version is a contemporary twist.
How is Peanut Butter Cucumber Salad traditionally served in Korean households?
It is typically served as a cold banchan alongside rice and main dishes, eaten with a spoon or chopsticks. The salad is meant to be refreshing and to balance richer, heavier Korean entrees.
What occasions or celebrations is Peanut Butter Cucumber Salad associated with in Korean culture?
Cucumber salads are common at family meals, summer barbecues (gogi-gui), and festive gatherings because they are quick, cooling, and pair well with grilled meats.
What authentic traditional ingredients are used in Korean cucumber salads versus acceptable substitutes?
Traditional ingredients include gochugaru (Korean chili flakes), soy sauce, sesame oil, toasted sesame seeds, and garlic. Acceptable substitutes are red pepper flakes for gochugaru, tamari for soy sauce, and regular sesame oil if toasted oil is unavailable.
What other Korean dishes pair well with Peanut Butter Cucumber Salad?
It pairs beautifully with Korean BBQ meats like bulgogi or galbi, grilled fish, bibimbap, and hearty stews such as kimchi jjigae, providing a crisp contrast.
What are the most common mistakes to avoid when making Peanut Butter Cucumber Salad?
Common errors include over‑mixing the cucumbers, which makes them soggy; using too much sugar, which masks the savory flavors; and skipping the fresh grinding of sesame seeds, which reduces the nutty aroma.
Why does this Peanut Butter Cucumber Salad recipe use toasted sesame oil instead of regular sesame oil?
Toasted sesame oil adds a deep, nutty flavor that complements the peanut butter and enhances the overall umami profile, whereas regular sesame oil is milder and would not provide the same richness.
Can I make Peanut Butter Cucumber Salad ahead of time and how should I store it?
Yes, you can prepare the dressing and grind the sesame seeds a day ahead and keep them refrigerated. Add the cucumbers just before serving to retain crunch, and store the assembled salad in an airtight container for up to 2 days.
What does the YouTube channel Aaron and Claire specialize in?
The YouTube channel Aaron and Claire focuses on simple, approachable home‑cooking recipes, especially quick meals and seasonal dishes that require minimal equipment and ingredients.
How does the YouTube channel Aaron and Claire's approach to Korean‑inspired cooking differ from other Korean cooking channels?
Aaron and Claire blend Korean flavors with Western twists, emphasizing fast, no‑cook preparations and ingredient flexibility, whereas many traditional Korean channels stick to classic techniques and longer fermentation processes.
Last updated: August 28, 2026
