Zingy Spicy Korean Cucumber Salad Recipe That Wows Every Time

Cool summer days call for a zesty korean cucumber salad that sparks instant excitement on your plate.

Crisp vegetables deliver an unexpected punch of flavor from gochugaru and sesame.

Crunchy cucumber slices dance with vibrant seasonings that awaken every taste bud.

Pantry staples merge into a quick side dish bursting with authentic korean flavors.

Salt and vinegar create a tangy backdrop for gentle heat and aromatic seeds.

Balanced ingredients promise a refreshing companion to grilled meats or rice dishes.

FAQs

• Why do I need to salt the cucumbers before making the salad?

Salting helps draw out excess water from the cucumbers, which prevents the salad from becoming watery and ensures a crisp, crunchy texture with more concentrated flavors.

• What is gochugaru, and can I substitute it?

Gochugaru is a Korean red pepper flake with a distinct sweet and smoky flavor. If unavailable, you can substitute with crushed red pepper flakes, but the taste will be slightly different.

• How spicy is this cucumber salad?

The spice level depends on the amount of gochugaru you use. Start with a small amount and adjust according to your heat tolerance. Typically, this recipe has a mild to medium spice level.

• Is this salad considered a banchan in Korean cuisine?

Yes, this cucumber salad is a classic banchan (side dish) in Korean cuisine, often served as a refreshing accompaniment to main dishes and rice.

Korean Cucumber Salad That’s Spicy, Crisp, And Addictive

• Whip Up Quickly: Super fast recipe that takes less than 20 minutes from start to finish, making it perfect for busy weeknights or last-minute side dishes.
• Burst with Korean Flavors: Delivers authentic spicy and tangy taste profile using traditional ingredients like gochugaru and sesame oil, bringing restaurant-quality experience right to your home kitchen.
• Health-Conscious Delight: Low-calorie, refreshing salad packed with crisp cucumbers and nutrient-rich seasonings, offering a light and zesty alternative to heavy side dishes while supporting wellness goals.
• Customizable Crowd-Pleaser: Easily adjustable spice levels to suit different palates, making it a versatile recipe that can please both heat-lovers and mild-flavor enthusiasts in family gatherings or potluck events.

Spicy Korean Cucumber Salad Ingredient Guide

• Cucumber: Crisp base of the salad, preferably English or Persian for thin slicing and fewer seeds.
• Green Onions: Sharp, fresh garnish that adds color and mild onion flavor.

• Rice Vinegar: Tangy liquid that helps balance and brighten the salad.
• Sesame Oil: Rich, nutty flavor that provides depth and authentic Korean taste.
• Soy Sauce: Salty umami component that adds complexity.
• Gochugaru: Korean red pepper flakes that bring signature spicy kick.
• Sugar: Balances heat and adds subtle sweetness.
• Garlic: Aromatic ingredient that provides sharp, intense flavor.

• Sesame Seeds: Crunchy topping that adds nutty flavor and visual appeal.
• Salt: Helps draw out cucumber moisture and enhances overall seasoning.

Spicy Korean Cucumber Salad Assembly Guide

Step 1: Prepare Cucumber Base

Grab fresh cucumbers and slice them into delicate, paper-thin rounds.

Generously sprinkle salt over the cucumber slices and let them rest for 10-15 minutes.

This magical process helps draw out extra water, ensuring a crisp and vibrant salad.

After waiting, gently press the cucumber slices to squeeze out any remaining liquid.

Step 2: Create Flavor Explosion

• Rice vinegar
• Sesame oil
• Gochugaru (Korean red pepper flakes)
• Sugar
• Soy sauce
• Minced garlic

Whisk these components together until they form a harmonious, tangy marinade that will make your taste buds dance.

Step 3: Combine and Coat

Transfer the drained cucumber slices into the flavor-packed bowl.

Use a gentle tossing motion to ensure every cucumber slice gets completely coated with the vibrant dressing.

Each piece should glisten with the spicy, aromatic mixture.

Step 4: Add Final Flourish

Sprinkle a generous handful of sesame seeds and freshly chopped green onions over the salad.

These toppings will provide an extra layer of texture and visual appeal.

Step 5: Let Flavors Mingle

Allow the salad to sit for 10-15 minutes at room temperature.

This resting period lets the flavors intermingle and intensify, creating a more complex and delicious dish.

Refreshing Advice for Spicy Korean Cucumber Salad

• Salting cucumbers helps remove excess water, ensuring a crisp and flavorful salad without becoming watery.
• Adjust the amount of gochugaru (Korean red pepper flakes) to make the salad milder or more intense based on your heat tolerance.
• Make the salad 30 minutes to an hour before serving to allow the cucumbers to marinate and absorb the delicious seasonings.
• Replace cucumbers with zucchini or daikon radish for a different twist while maintaining the authentic Korean flavor profile.
• Add cooked shredded chicken or tofu cubes to transform this side dish into a light and refreshing main course.

Chill Spicy Korean Cucumber Salad

• Store the cucumber salad in an airtight container in the refrigerator for up to 2 days. The salad stays crisp and fresh when sealed tightly.
• Before storing, drain any excess liquid to prevent soggy cucumbers and maintain the salad's crunch.
• This salad is best enjoyed cold. Avoid microwaving, as heat will make cucumbers soggy and diminish their fresh texture.
• Gently stir the salad before serving to redistribute the dressing and revive the flavors.

Snacks That Pair with Spicy Korean Cucumber Salad

• Amplify Korean Cucumber Flavor Pairings
• Sip Korean Soju Chilled: Crisp, spicy cucumber salad finds its perfect match with traditional Korean rice liquor, cutting through the heat and complementing the tangy dressing.
• Match with Grilled Proteins: Serve alongside Korean BBQ meats like bulgogi or kalbi, where the cool, refreshing cucumber salad balances the rich, charred flavors of grilled beef.
• Create Rice Bowl Companion: Pair with steamed white rice or bibimbap, using the salad as a zesty, crunchy side that adds brightness and texture to the main dish.
• Enhance with Cold Noodle Plate: Combine with chilled buckwheat naengmyeon, letting the cucumber's cool crunch and spicy notes elevate the entire meal's refreshing profile.

Spicy Cucumber Salad Adjustments

• Low-Sodium Friendly: Replace soy sauce with coconut aminos or reduced-sodium tamari for a heart-healthy alternative that maintains the umami flavor while cutting down on salt.
• Vegan Korean Cucumber Salad: Swap sugar with maple syrup or agave nectar to create a plant-based version that keeps the authentic Korean taste profile.
• Keto-Friendly Edition: Eliminate sugar and use a zero-calorie sweetener like stevia or erythritol to make the salad compatible with low-carb dietary requirements.
• Gluten-Free Option: Ensure all ingredients like soy sauce are certified gluten-free, and use tamari instead of traditional soy sauce to accommodate gluten sensitivity.

Spicy Korean Cucumber Salad Recipe

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4.9 from 22 reviews

• Total Time: 10 minutes
• Yield: 4 1x

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Description

Cool cucumber slices soak up Korean-inspired spicy dressing, creating a zesty side dish that dances with tangy flavors. Crisp, refreshing, and packed with bold seasonings, this salad promises to energize your plate and delight your senses.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 large cucumbers, thinly sliced
• 23 green onions, chopped
• 2 cloves garlic, minced

Seasonings and Spices:

• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 teaspoon salt
• 1 teaspoon sugar

Liquid and Oil Ingredients:

• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon soy sauce
• 1 tablespoon sesame seeds

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Instructions

1. Meticulously slice cucumbers into delicate, translucent rounds using a sharp knife, creating uniform thin pieces.
2. Generously dust sliced cucumbers with salt, allowing them to rest for approximately 10-15 minutes, which helps extract excess moisture and intensifies flavor absorption.
3. Gently press and squeeze cucumber slices to remove liquid, ensuring a crisp and refreshing texture.
4. Whisk together a vibrant dressing combining tangy rice vinegar, rich sesame oil, fiery gochugaru, subtle sweetness from sugar, umami-packed soy sauce, and pungent minced garlic in a spacious mixing bowl.
5. Tenderly fold cucumber slices into the zesty marinade, ensuring each piece is thoroughly and evenly coated with the robust seasoning.
6. Garnish the salad with a sprinkle of nutty sesame seeds and freshly chopped green onions, adding visual appeal and additional layers of flavor.
7. Allow the salad to rest for 10-15 minutes, enabling the ingredients to harmonize and develop a complex, balanced taste profile before serving chilled or at room temperature.

Notes

• Remove excess water from cucumbers by salting and draining to prevent a watery, soggy salad that dilutes the vibrant flavors.
• Adjust spice levels by reducing or increasing gochugaru for those with different heat tolerances, creating a personalized taste experience.
• Enhance the salad’s nutrition by adding protein like tofu or shredded chicken for a more substantial side dish or light meal.
• Swap rice vinegar with apple cider vinegar for a slightly sweeter, tangier alternative that works well for those wanting a different flavor profile.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Lunch, Appetizer
• Method: Mixing
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 50
• Sugar: 1 g
• Sodium: 200 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg