Name: Korean Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!); 1 1/2 tsp salt; 1 tbsp gochujang; 1-2 tbsp liquid sweetener (or sugar); 1/2 tbsp soy sauce; 2 tsp gochugaru; 3 cloves garlic (minced); 1 tsp sesame seeds; 1 tbsp sesame oil; 1 scallion, chopped (optional); 1 tbsp rice vinegar; Sesame seeds for topping (more)

Why Make This Recipe

Korean Cucumber Salad, also known as Spicy Cucumber Salad, is a refreshing dish that packs a flavorful punch. It’s perfect for hot summer days, barbecues, or as a side dish to your favorite Korean meals. This salad combines the crunchy texture of cucumbers with a spicy and tangy sauce, making it irresistible. Easy to prepare, this salad is also a great way to enjoy fresh vegetables and can be made in just a few minutes.

If you’re looking to add some excitement to your meals, this salad is a fantastic choice. The combination of spices and seasonings adds a unique twist to the cucumbers, elevating their natural flavor. The recipe is flexible, allowing you to adjust the spiciness and sweetness to your personal preference, making it ideal for anyone to enjoy.

How to Make Korean Cucumber Salad

Ingredients

1 lb Korean, Japanese, or English cucumbers (any pickling cucumbers are great!)
1 1/2 tsp salt
1 tbsp gochujang
1-2 tbsp liquid sweetener (or sugar)
1/2 tbsp soy sauce
2 tsp gochugaru
3 cloves garlic (minced)
1 tsp sesame seeds
1 tbsp sesame oil
1 scallion, chopped (optional)
1 tbsp rice vinegar
Sesame seeds for topping (more)

Directions

Prepare the cucumbers: Start by washing the cucumbers under cold running water. Slice them into thin rounds or half-moons, depending on your preference. If you use Korean or Japanese cucumbers, you can leave the skin on for added crunch. If you’re using English cucumbers, peel them if you prefer a milder taste.
Salt the cucumbers: Place the sliced cucumbers in a bowl and sprinkle 1 1/2 teaspoons of salt over them. Mix the cucumbers with the salt gently. Let them sit for about 15-20 minutes. This process helps to draw out excess moisture from the cucumbers. After the cucumbers have rested, drain them in a colander and pat them dry with paper towels.
Make the dressing: In a separate small bowl, combine 1 tablespoon of gochujang, 1-2 tablespoons of liquid sweetener (or sugar), and 1/2 tablespoon of soy sauce. Add 2 teaspoons of gochugaru for a nice kick of spice. Then, mix in the minced garlic, 1 tablespoon of sesame oil, and 1 tablespoon of rice vinegar. Stir everything together until it forms a smooth sauce.
Combine cucumbers and dressing: Place the drained cucumbers back into the mixing bowl. Pour the dressing over the cucumbers. Toss everything together until the cucumbers are well coated with the sauce. If you are using scallions, you can fold them in at this stage for added flavor and color.
Serve and garnish: Once combined, your Korean Cucumber Salad is ready! Transfer the salad to a serving dish and sprinkle sesame seeds on top for decoration. This salad can be enjoyed immediately, but let it sit for a little while for the flavors to meld together.

How to Serve Korean Cucumber Salad

Korean Cucumber Salad is an excellent side dish to accompany grilled meats, rice, or any Asian-inspired meal. It pairs beautifully with barbecue chicken, beef short ribs, or even served alongside fried rice. For a light lunch, you can enjoy it on its own or with a bowl of steamed rice. This salad is also an excellent addition to a picnic platter or a buffet, as it can be enjoyed cold.

How to Store Korean Cucumber Salad

If you have leftovers, you can store the Korean Cucumber Salad in the refrigerator. Use an airtight container to keep it fresh. It’s best to eat the salad within 2-3 days for the optimum crunch and flavor. Please note that the cucumbers may release more water over time, making the salad a bit watery, but you can simply drain the excess liquid before serving.

Tips to Make Korean Cucumber Salad

Cucumber Selection: Choose fresh, firm cucumbers for the best crunch. If they are soft or wrinkled, skip them.
Adjusting Spice: Feel free to modify the amount of gochujang or gochugaru based on your desired spice level. If you’re not a fan of spice, start with a smaller amount and gradually increase.
Marination Time: Letting the salad sit for about 30 minutes after mixing can enhance the flavor as it allows the cucumbers to soak in the dressing.
Use Fresh Ingredients: Using fresh garlic and quality sesame oil will significantly impact the salad’s flavor.
Vegan Option: To keep it vegan or vegetarian, ensure that your sweetener and soy sauce are plant-based.

Variation

Add Other Vegetables: You can incorporate other veggies like thinly sliced radishes, bell peppers, or carrots for added color and nutrition.
Non-Spicy Version: If you prefer a milder dish, you can replace gochujang and gochugaru with a dash of paprika or simply omit them.
Noodle Salad: For a more substantial dish, try mixing the salad with cooked noodles to create a Spicy Cucumber Noodle Salad.

FAQs

1. Can I use other types of cucumbers for this salad?
Yes, you can use any pickling cucumbers, such as Japanese or English cucumbers. They all work well, but Korean cucumbers provide the best texture and flavor.

2. How long can I keep leftovers in the fridge?
The salad is best consumed within 2-3 days. While it can last longer, the cucumbers may become more watery, so it’s ideal to eat it fresh.

3. Is this salad gluten-free?
Yes, but make sure to use a gluten-free soy sauce (like tamari) to keep this dish gluten-free.

4. Can I make this salad ahead of time?
Absolutely! You can make it up to a day in advance. Just keep it in the fridge and stir well before serving.

5. What can I serve with this salad?
Korean Cucumber Salad goes well with grilled meats, rice dishes, or as part of a larger spread of appetizers and side dishes.

This Korean Cucumber Salad is sure to brighten up your meal with its fresh flavors. Try it today and enjoy the delightful crunch and spice!