Why You’ll Love This Recipe

• Quick and Easy: Ready in under 20 minutes, this salad is perfect for last-minute meal prep.
• Healthy and Refreshing: Packed with fresh cucumbers and simple, wholesome ingredients.
• Versatile Side Dish: Complements a variety of main dishes, from Korean BBQ to simple rice bowls.
• Customizable Heat: Adjust the spice level to suit your preference.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• ½ teaspoon sugar
• 2 medium cucumbers, thinly sliced
• ½ teaspoon salt
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Korean red pepper flakes (Gochugaru)
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• Fresh cilantro (optional) for garnish

Directions

Prepare the cucumbers:

1. Thinly slice the cucumbers and sprinkle them with salt. Let them sit for 10-15 minutes to draw out excess water.
2. Rinse the cucumbers under cold water and drain well. Squeeze out any remaining water to keep the salad crisp.

Make the dressing:

1. In a small bowl, mix minced garlic, Korean red pepper flakes, sesame oil, soy sauce, sugar, and rice vinegar.
2. Stir until the sugar dissolves completely, creating a well-balanced dressing.

Combine and marinate:

1. In a large bowl, toss the cucumbers with the chopped green onions.
2. Pour the dressing over the cucumber mixture and toss to evenly coat.
3. Let the salad marinate for at least 10 minutes to allow the flavors to meld together.

Finish and serve:

1. Before serving, sprinkle toasted sesame seeds over the salad.
2. Garnish with fresh cilantro if desired for an extra burst of flavor.

Enjoy this refreshing and spicy Korean cucumber salad as a perfect side dish!

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Resting Time: 10-15 minutes

Variations

• Less Spicy: Reduce the amount of Gochugaru or substitute it with mild chili flakes.
• Extra Crunch: Add thinly sliced radishes or carrots for additional texture.
• Vegan-Friendly: Use tamari instead of soy sauce for a gluten-free option.
• Herbal Twist: Swap cilantro with fresh mint or Thai basil for a unique flavor profile.

Storage/Reheating

• Storage: Store leftover salad in an airtight container in the refrigerator for up to 2 days.
• Reheating: This dish is best served cold or at room temperature; no reheating is necessary.

FAQs

What type of cucumbers work best for this salad?

Persian or English cucumbers are ideal as they have fewer seeds and a crisp texture.

Can I make this salad ahead of time?

Yes, you can prepare it a few hours in advance. However, for the best texture, avoid adding the dressing until just before serving.

Is Gochugaru essential for this recipe?

Gochugaru provides an authentic flavor, but you can substitute it with red chili flakes if needed.

How do I adjust the spice level?

Simply reduce or increase the amount of Gochugaru to your liking.

Can I add protein to this salad?

Yes, you can add thinly sliced grilled chicken or shrimp to make it a light meal.

What can I pair with this salad?

It pairs wonderfully with grilled meats, rice dishes, or a simple noodle soup.

Can I use dried cilantro instead of fresh?

Fresh cilantro adds a brighter flavor, but dried cilantro can work in a pinch.

What’s a good substitute for rice vinegar?

Apple cider vinegar or white vinegar can be used, though rice vinegar provides a more delicate tang.

How long should I let the cucumbers marinate?

A minimum of 10 minutes is sufficient, but longer marination (up to an hour) intensifies the flavor.

Is this salad suitable for a picnic?

Yes, it’s an excellent option for picnics as it’s served cold and doesn’t require reheating.

Conclusion

Spicy Korean Cucumber Salad is a quick, vibrant, and delicious addition to any meal. Whether you’re hosting a barbecue, planning a family dinner, or just looking for a refreshing snack, this recipe is sure to impress. Try it out today and savor the perfect blend of spicy, tangy, and savory flavors!