Quick and easy spicy Korean cucumber salad, perfect as a side dish or banchan. This recipe features crisp cucumbers tossed in a vibrant gochugaru dressing.
Author:Sophia Collins
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:4 servings 1x
Category:Side Dish
Method:No Cook
Cuisine:Korean
Diet:Vegetarian
Ingredients
Scale
2 large cucumbers (about 1.5 lbs), preferably Kirby or Persian
1 tablespoon salt
2 cloves garlic, minced
2 tablespoons gochugaru (Korean chili flakes), adjust to taste
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon toasted sesame seeds
2 green onions, thinly sliced (optional, for garnish)
Instructions
Wash and slice cucumbers into 1/4-inch thick rounds or half-moons.
Place sliced cucumbers in a bowl and toss with salt. Let sit for 15-20 minutes to draw out excess water.
Drain the cucumbers and gently squeeze out any remaining liquid. Pat dry with a paper towel.
In a separate bowl, combine minced garlic, gochugaru, rice vinegar, soy sauce, sesame oil, and sugar. Mix well to form the dressing.
Add the drained cucumbers to the dressing and toss until evenly coated.
Stir in toasted sesame seeds.
Garnish with sliced green onions, if desired.
Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
For extra crunch, you can soak the salted cucumbers in ice water for 5 minutes after draining, then pat dry thoroughly.
Adjust the amount of gochugaru to your preferred spice level.
This salad is best enjoyed fresh, but can be stored in an airtight container in the refrigerator for up to 2-3 days.
For a kimchi-style fermentation, you can add a small amount of fermented shrimp paste (saeujeot) or fish sauce to the dressing, and allow it to ferment at room temperature for a few hours before refrigerating.
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