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
Notes
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.
