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Flavorful Korean-Style Spicy Cucumber Salad

Korean-style spicy cucumber salad - featured image

A crisp and refreshing Korean-style spicy cucumber salad with a subtle heat, nutty sesame oil aroma, and balanced flavors. Perfect as a quick side dish or snack.

Ingredients

Scale
  • 2 large English cucumbers (about 1.1 lbs / 500g), thinly sliced
  • 1 teaspoon salt (5g)
  • 2 teaspoons toasted sesame oil (10ml)
  • 1 tablespoon soy sauce (15ml), low sodium recommended
  • 1 tablespoon rice vinegar (15ml)
  • 1 teaspoon granulated sugar or honey (4g)
  • 1 teaspoon minced garlic (3g)
  • 1 to 1.5 teaspoons gochugaru (Korean red chili flakes) (2-3g)
  • 2 tablespoons thinly sliced green onions (20g)
  • 1 tablespoon toasted sesame seeds (9g)

Instructions

  1. Rinse cucumbers, trim ends, and slice paper-thin using a sharp knife or mandoline (approx. 10 minutes).
  2. Place sliced cucumbers in a bowl, sprinkle with salt, toss gently, and let sit for 15 minutes to draw out excess water. Drain and gently squeeze to remove moisture.
  3. In a small bowl, whisk together toasted sesame oil, soy sauce, rice vinegar, sugar (or honey), minced garlic, and gochugaru to make the dressing.
  4. Add drained cucumbers and green onions to the dressing bowl. Toss gently but thoroughly to coat evenly.
  5. Sprinkle toasted sesame seeds on top and let the salad rest for 10-15 minutes at room temperature to meld flavors. Optionally chill before serving but bring to room temperature for best aroma.

Notes

Salting cucumbers is key to prevent sogginess by drawing out excess moisture. Use a mandoline for uniform thin slices or a sharp knife carefully. Adjust gochugaru amount to control heat. Make ahead up to a few hours; toss again before serving. Store leftovers in fridge up to 2 days; avoid freezing.

Nutrition

Keywords: Korean cucumber salad, spicy cucumber salad, sesame oil salad, gochugaru recipe, easy cucumber salad, Korean side dish, healthy salad