Name: Spicy Korean Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 4 Persian cucumbers, ends removed and cut into 1/2 inch chunks; 1 tablespoon gochugaru (Korean red chili flakes); 1 tablespoon sesame seeds; 3 teaspoons soy sauce; 1/2 teaspoon sesame oil; 1 teaspoon rice vinegar; 1/2 teaspoon sugar

Introduction

This Spicy Korean Cucumber Salad is a refreshing and flavorful side dish perfect for adding a little kick to any meal. Crisp cucumbers are tossed with a spicy, tangy dressing that’s easy to make and incredibly satisfying.

A blue bowl filled with chopped cucumber pieces cut into quartered rounds, showing fresh green skin and pale green inside. The cucumber pieces are coated with a red chili sauce, which looks thick and slightly chunky, and sprinkled generously with white sesame seeds, creating a textured and colorful contrast. The bowl rests on a blue cloth on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 Persian cucumbers (ends removed and cut into 1/2 inch chunks)
1 tablespoon gochugaru
1 tablespoon sesame seeds
3 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon sugar

Instructions

Step 1: Prepare the cucumbers by removing the ends and cutting them into 1/2 inch chunks. Place them in a mixing bowl.
Step 2: In a small bowl, combine the gochugaru, sesame seeds, soy sauce, sesame oil, rice vinegar, and sugar. Stir well until the sugar dissolves.
Step 3: Pour the dressing over the cucumbers and toss everything together until the cucumbers are evenly coated.
Step 4: Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.

Tips & Variations

For extra crunch, chill the cucumbers before preparing the salad.
Substitute gochugaru with chili flakes if you can’t find Korean chili powder, but adjust the amount to your heat preference.
Add thinly sliced scallions or garlic for additional layers of flavor.
Use large cucumbers if Persian cucumbers aren’t available, but peel and seed them to avoid bitterness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh. If needed, give it a quick toss before serving and add a sprinkle of fresh sesame seeds.

How to Serve

A shallow white bowl filled with cucumber pieces cut into uneven chunks with dark green skin and pale green inside. The cucumber pieces are coated with a bright red chili paste that is textured with small bits and sprinkled all over with white sesame seeds. The bowl sits on a blue cloth over a white marbled surface, showing a fresh and spicy cucumber salad. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad less spicy?

Yes, reduce the amount of gochugaru or substitute it with a mild paprika or sweet chili powder to suit your taste.

Is it necessary to use Persian cucumbers?

Persian cucumbers are preferred for their thin skin and fewer seeds, but regular cucumbers can work well if peeled and seeded to avoid excess water and bitterness.

Spicy Korean Cucumber Salad Recipe

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★★★★★

4.5 from 112 reviews

This Spicy Korean Cucumber Salad is a vibrant and refreshing side dish, featuring crisp cucumbers tossed in a flavorful mix of gochugaru, soy sauce, sesame oil, and rice vinegar. Perfect as a quick appetizer or a palate cleanser, this salad brings a delightful balance of heat, tanginess, and nuttiness in every bite.

Author: Nora
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 4 servings 1x
Category: Salad
Method: No-Cook
Cuisine: Korean
Diet: Vegetarian

Ingredients

Scale

Salad Ingredients

4 Persian cucumbers, ends removed and cut into 1/2 inch chunks
1 tablespoon gochugaru (Korean red chili flakes)
1 tablespoon sesame seeds
3 teaspoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon sugar

Instructions

Prepare Cucumbers: Wash and dry the Persian cucumbers, then trim the ends and cut them into 1/2 inch chunks to ensure bite-sized pieces that will absorb the dressing well.
Mix Dressing: In a mixing bowl, combine gochugaru, soy sauce, sesame oil, rice vinegar, and sugar. Stir thoroughly until the sugar dissolves and the ingredients are well blended to create a balanced spicy and tangy dressing.
Toss Salad: Add the cucumber chunks to the bowl with the dressing. Toss everything gently but thoroughly to coat every cucumber piece evenly with the spicy dressing.
Add Sesame Seeds: Sprinkle the sesame seeds over the salad and give it a final toss or mix to distribute the seeds, adding a toasty nuttiness and crunchy texture to the dish.
Chill and Serve: For best flavor, refrigerate the salad for at least 15-20 minutes before serving to allow the flavors to meld and cucumbers to absorb the dressing.

Notes

Using Persian cucumbers ensures a crunchier texture and less watery salad.
Gochugaru can be adjusted based on your spice preference; reduce if you want a milder salad.
This salad can be served fresh or after chilling in the refrigerator for enhanced flavor.
For a gluten-free version, use gluten-free soy sauce or tamari.
Sesame seeds can be toasted lightly for extra depth of flavor.

Keywords: Korean cucumber salad, spicy cucumber salad, gochugaru salad, Korean side dish, easy salad recipe, no-cook salad