Spicy Korean Cucumber Salad Side Dish Recipe

I absolutely adore this recipe because it’s a perfect fusion of spicy, tangy, and crunchy, making every bite feel like a refreshing culinary adventure. Plus, it’s super quick to whip up, delivering vibrant flavors that instantly elevate any meal without the hassle!

I savor the revitalizing and delightful taste of a good cucumber salad. My Spicy Korean Cucumber Salad Side Dish offers all the right tastes in a salad.

There’s the refreshing coolness of cucumbers, the slightly crunchy texture of cucumbers, and then the not-so-secret crunch of adding gochugaru, a Korean red pepper powder that ranges from mildly spicy to very hot.

Ingredients

Cucumbers from Korea have very few calories, are mostly water, and are packed with very high amounts of vitamin K.

Gochugaru: Heats things up; is full of antioxidants and vitamin A.

Vinegar made from rice: imparts a sharp taste; boosts digestion.

Soy sauce offers umami and richness with some protein and sodium.

Nutty scent; has healthy fats and antioxidants.

Onions: Supply fresh, gentle seasoning and vitamin C.

Ingredient Quantities

• 2 Korean cucumbers (or 1 English cucumber)
• 1 teaspoon salt
• 2 garlic cloves, minced
• 1 tablespoon gochugaru (Korean red pepper flakes)
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 2 green onions, chopped

Instructions

1. Rinse the cucumbers well and cut them into very thin rounds. Use the following amounts and types of cucumbers as stated for each of the accompanying ingredient lists. If you are using Japanese or Korean cucumbers, cut them into very thin rounds. If using an English cucumber, you can peel it first if you prefer.

2. Put the cucumber slices into a large bowl and sprinkle them with 1 teaspoon of salt. Toss to mix.

3. Allow the salted cucumbers to stand for about 15 to 20 minutes to draw out excess water; then drain any liquid.

4. Wash the cucumbers quickly in cold water to remove any extra salt and dry them with a clean towel or paper towel.

5. In a tiny bowl, blend the minced garlic, gochugaru, soy sauce, rice vinegar, sugar, and sesame oil. Mix well until the sugar dissolves.

6. Drench the cucumbers in dressing, tossing gently to ensure all slices are coated uniformly.

7. Put the diced green onions into the salad and mix it well so that the scallions are spread throughout.

8. Move the cucumber salad to a dish for serving.

9. Toasted sesame seeds make a delicious garnish. Sprinkle them on top.

10. Immediately serve or chill in the refrigerator for 10-15 minutes to let the flavors come together before serving as a cool complement to your meal.

Equipment Needed

1. Knife
2. Cutting board
3. Large bowl
4. Small bowl
5. Measuring spoons
6. Spoon (for mixing)
7. Towel or paper towels
8. Serving dish

FAQ

• Can I use any type of cucumber?You may use either Korean cucumbers or an English cucumber in this recipe. Both work well.
• What is gochugaru and where can I find it?Korean red pepper flakes, Gochugaru, are known for their mild heat and the vibrant color they add to a dish. You should be able to find them in any Asian market, but you can also look online.
• Is it necessary to use sesame oil?Nuts add a unique flavor to the dish, but if you don’t have them, you can omit them or substitute with another ingredient that doesn’t contain nuts. Just remember that the dish will taste slightly different, which is no big deal in the world of cooking.
• Can this salad be made ahead of time?Though this salad is at its prime shortly after being tossed, you can make it a couple hours in advance, hang out with some other food prep and put it in the fridge until you’re ready to serve. This isn’t the kind of salad to make and serve the next day. The lentils do hold up better than some other salad components, but if you’re tossing this with vinaigrette, you’re better off with a salad that speaks in crisp tones.
• Can I make this less spicy?Certainly! Modify the gochugaru quantity to match your heat liking, or leave it out completely for a version that’s not spicy.
• What is a suitable substitute for soy sauce?For a gluten-free substitute, you can use tamari or coconut aminos in place of soy sauce.
• How long will leftovers last?Keep any remaining food in a sealed container in the fridge for no more than 48 hours. After that, the item could become too warm to consume safely. It might also taste stale. If you portion out food into containers, they need to be airtight, like this one. Otherwise, moisture inside the container could condense and make your food soggy.

Substitutions and Variations

2 Korean cucumbers (or 1 English cucumber)
– Substitute with Persian cucumbers or Kirby cucumbers.
1 tablespoon gochugaru (Korean red pepper flakes)
– Substitute with crushed red pepper flakes or a smaller amount of cayenne pepper.
1 tablespoon soy sauce – Use tamari for a gluten-free option; use coconut aminos for a soy-free option.
1 tablespoon rice vinegar
– Substitute with apple cider vinegar or white wine vinegar.
One teaspoon sesame oil—try substituting with grapeseed oil or olive oil for a different flavor profile.

Pro Tips

1. Select the Right Cucumber For the best texture and flavor, opt for Korean or Japanese cucumbers, which have thinner skins and less bitterness compared to English cucumbers. If using an English cucumber, consider peeling it to emulate the delicate skin of Korean cucumbers.

2. Salt with Precision When salting the cucumbers, ensure even distribution for consistent water extraction. The process not only enhances the cucumbers’ crunch but also allows the dressing to cling better.

3. Customize Heat Level Adjust the amount of gochugaru to suit your spice preference. If you desire a milder result, start with half the amount and gradually increase, tasting as you go.

4. Enhance with Fresh Aromatics Consider adding a small pinch of freshly grated ginger to the dressing for an extra layer of aroma that complements the garlic and sesame oil.

5. Optimal Flavor Integration After mixing the salad, let it rest in the refrigerator for at least 10-15 minutes, or even longer if time permits. This resting time allows the flavors to meld for a more harmonious taste experience.