Spicy Korean Cucumber Salad is a vibrant, refreshing, and incredibly easy side dish that brings a burst of flavor to any meal. This recipe is your go-to for a quick, healthy, and utterly delicious way to elevate your everyday dining.
Key Ingredients for Spicy Korean Cucumber Salad
- 1 lb English cucumbers (about 2-3 medium)
- 1/4 cup Korean chili flakes (gochugaru) – adjust to your spice preference
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/2 tablespoon granulated sugar (or honey/maple syrup for a refined sugar-free option)
- 1 teaspoon minced garlic (about 2 cloves)
- 1/2 teaspoon toasted sesame seeds
- 1/4 teaspoon salt (or to taste)
- Optional: 1/4 cup thinly sliced red onion or green onions for garnish
How to Make Spicy Korean Cucumber Salad
This Spicy Korean Cucumber Salad is a culinary dream come true: astonishingly simple to prepare, bursting with bold and addictive flavors, and incredibly satisfying with its crisp texture. In under 20 minutes, you’ll have a dish that’s both a refreshing palate cleanser and a flavor explosion, perfect for any occasion.
Step-by-Step Instructions
- Prepare the Cucumbers: Wash the cucumbers thoroughly. For an optimal texture that absorbs the dressing beautifully, slice the cucumbers in half lengthwise. Then, using a spoon, gently scoop out and discard the watery seeds from the center of each cucumber half.
- Slice the Cucumbers: Now, thinly slice the seeded cucumber halves into bite-sized pieces, about 1/4 inch thick. You can achieve this by slicing them lengthwise into thin planks and then crosswise into half-moons or wedges. Place the sliced cucumbers into a medium-sized mixing bowl.
- Salt the Cucumbers (Optional but Recommended for Texture): If you have a few extra minutes, sprinkle the sliced cucumbers with about 1/4 teaspoon of salt. Gently toss them to coat. Let them sit for about 10-15 minutes. This step helps to draw out excess moisture, resulting in a crisper salad that won’t become watery. After salting, drain any liquid that has accumulated at the bottom of the bowl.
- Make the Dressing: In a small bowl, whisk together the gochugaru (Korean chili flakes), soy sauce, rice vinegar, sesame oil, granulated sugar (or your preferred sweetener), minced garlic, and toasted sesame seeds. Taste the dressing and adjust the soy sauce, vinegar, or sugar as needed to achieve your preferred balance of salty, sour, and sweet. If you prefer a milder spice, start with a smaller amount of gochugaru and add more to your liking.
- Combine and Toss: Pour the prepared dressing over the salted (or un-salted) sliced cucumbers in the main mixing bowl.
- Marinate and Serve: Gently toss the cucumbers with the dressing until they are evenly coated. For the best flavor, let the salad marinate for at least 10-15 minutes at room temperature, allowing the flavors to meld. If you prefer a chilled salad, you can refrigerate it for up to 30 minutes before serving.
- Garnish and Enjoy: Just before serving, if using, sprinkle with thinly sliced red onion or chopped green onions for an extra layer of freshness and color. Serve immediately as a delightful side dish.
Why You’ll Love This Spicy Korean Cucumber Salad
You’ll fall head over heels for this Spicy Korean Cucumber Salad because of its electrifying balance of flavors and incredibly satisfying crunch. Unlike a bland side dish, this Korean take delivers a dynamic zestiness that awakens your taste buds with every bite, offering a refreshing counterpoint to rich or savory mains. Plus, making this at home is incredibly budget-friendly, saving you money compared to purchasing pre-made versions at Korean restaurants or specialty stores, ensuring deliciousness doesn’t break the bank.
The magic lies in the simplicity of its ingredients, amplified by the unique umami of soy sauce, the subtle heat of gochugaru, and the fragrant aroma of sesame oil, creating a symphony of tastes that’s both comforting and exciting. It’s a fantastic alternative to heavier potato salads or creamy coleslaws, providing a lighter yet equally flavorful option that’s perfect for picnics, potlucks, or a simple weeknight dinner enhancement. So, don’t wait – whip up this delightful Korean cucumber salad today and surprise your palate with its amazing taste!
Storing and Reheating Tips
Leftover Spicy Korean Cucumber Salad can be stored in an airtight container in the refrigerator for up to 2-3 days. The cucumbers will soften slightly over time as they continue to absorb the dressing, but the flavors will deepen. It is not recommended to freeze this salad, as the texture of the cucumbers will become mushy upon thawing. To enjoy leftovers, simply serve them chilled directly from the refrigerator.
Final Thoughts
This Spicy Korean Cucumber Salad is a testament to how simple ingredients can create something truly extraordinary. We encourage you to give this quick, flavorful, and budget-friendly recipe a try – it’s sure to become a new favorite addition to your culinary repertoire.
Spicy Korean Cucumber Salad
Ingredients
Equipment
Method
- Wash the cucumbers thoroughly. For an optimal texture that absorbs the dressing beautifully, slice the cucumbers in half lengthwise. Then, using a spoon, gently scoop out and discard the watery seeds from the center of each cucumber half.1 lb English cucumbers
- Now, thinly slice the seeded cucumber halves into bite-sized pieces, about 1/4 inch thick. You can achieve this by slicing them lengthwise into thin planks and then crosswise into half-moons or wedges. Place the sliced cucumbers into a medium-sized mixing bowl.1 lb English cucumbers
- If you have a few extra minutes, sprinkle the sliced cucumbers with about 1/4 teaspoon of salt. Gently toss them to coat. Let them sit for about 10-15 minutes. This step helps to draw out excess moisture, resulting in a crisper salad that won’t become watery. After salting, drain any liquid that has accumulated at the bottom of the bowl.1 lb English cucumbers, 1/4 teaspoon salt
- In a small bowl, whisk together the gochugaru (Korean chili flakes), soy sauce, rice vinegar, sesame oil, granulated sugar (or your preferred sweetener), minced garlic, and toasted sesame seeds. Taste the dressing and adjust the soy sauce, vinegar, or sugar as needed to achieve your preferred balance of salty, sour, and sweet. If you prefer a milder spice, start with a smaller amount of gochugaru and add more to your liking.1/4 cup Korean chili flakes (gochugaru), 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1/2 tablespoon granulated sugar, 1 teaspoon minced garlic, 1/2 teaspoon toasted sesame seeds
- Pour the prepared dressing over the salted (or un-salted) sliced cucumbers in the main mixing bowl.1/4 cup thinly sliced red onion or green onions
- Gently toss the cucumbers with the dressing until they are evenly coated. For the best flavor, let the salad marinate for at least 10-15 minutes at room temperature, allowing the flavors to meld. If you prefer a chilled salad, you can refrigerate it for up to 30 minutes before serving.
- Just before serving, if using, sprinkle with thinly sliced red onion or chopped green onions for an extra layer of freshness and color. Serve immediately as a delightful side dish.1/4 cup thinly sliced red onion or green onions