This Korean-style spicy cucumber salad is just the thing when you want something fresh but with a little kick. It comes together fast with simple ingredients and adds a nice tangy crunch to any dinner plate.
The Story Behind This Recipe
I first tried a version of this salad during a quick Korean dinner with friends, and it was a nice contrast to the heavier dishes on the table. There’s something about the crisp cucumbers soaked in a spicy, slightly sweet dressing that just hits right. Since then, I’ve kept it in my rotation mostly because it’s so fuss-free but still feels like you made an effort.
What I like about this salad is how flexible it is. While it usually sits on the side, I’ve had it as a refreshing snack or even a light lunch alongside rice and a fried egg. It’s a great way to use cucumbers if you have some lingering in the fridge and don’t want to just eat them plain.
In my kitchen, it’s one of those go-to quick recipes: slice, mix, chill. Making the dressing is a simple toss of usual Korean pantry staples like gochugaru and soy sauce. I keep those around and it means I can pull this salad together anytime without stress. Serving it chilled really brings the flavors forward, and my family always asks for a double batch.
The best part, honestly, is how it pairs with so many meals — from grilled meat to rice bowls to noodle dishes. It adds a nice fresh brightness and the right bite of heat without overpowering. It’s a little thing on the side but one that makes dinner feel balanced and a bit special.
Cuisine: Korean
Course: Side Dish
Servings: 4
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Ingredients
- 2 large cucumbers (Kirby or English cucumbers work well)
- 1 teaspoon kosher salt
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red chili flakes)
- 1 teaspoon sugar
- 2 cloves garlic, finely minced
- 1 teaspoon toasted sesame oil
- 1 tablespoon toasted sesame seeds
- 2 scallions, thinly sliced
Instructions
- Step 1. Slice cucumbers thinly, about 1/8 inch thick. Place them in a bowl and sprinkle with kosher salt. Toss to coat and let sit for 10 minutes.
- Step 2. After 10 minutes, squeeze the cucumbers gently to remove excess water and drain.
- Step 3. In a separate bowl, whisk together rice vinegar, soy sauce, gochugaru, sugar, minced garlic, and sesame oil until sugar dissolves.
- Step 4. Add the cucumbers and scallions to the dressing and toss well to coat evenly.
- Step 5. Transfer to a serving dish and sprinkle toasted sesame seeds on top.
- Step 6. Refrigerate for at least 15 minutes before serving to let flavors meld.
Tips for Success
- If you don’t have gochugaru, use a mild chili flake but start with less since heat levels vary.
- For crunchier cucumbers, skip squeezing out too much water and serve the salad right away.
- Adjust the sugar to your taste if you prefer it less sweet or more balanced.
Variations & Substitutions
- Add thinly sliced red onion or fresh jalapeño for extra bite.
- Mix in a handful of chopped fresh cilantro or mint for a fresh twist.
- Swap rice vinegar with apple cider vinegar for a different tang.
