This spicy cucumber salad is a no-fuss way to brighten up any meal. It comes together in minutes and has just the right balance of heat and tang. I often make it when I want something fresh and crisp without spending too much time in the kitchen.
The Story Behind This Recipe
I first stumbled on this kind of cucumber salad during a trip to Korea years ago. It was served alongside grilled meats and rice, and the cool crunch felt like a great contrast to everything smoky and rich on the table. Since then, it’s become my go-to quick side when I want something light but with a kick.
The dressing is really simple: just a mix of gochugaru (Korean chili flakes), rice vinegar, garlic, and a bit of sugar and soy sauce. It’s easy to adjust the heat and tang to your own taste, which makes it pretty foolproof. Plus, it only takes about 15 minutes from start to finish.
I usually slice the cucumbers thin and let them sit in the dressing for a little while so the flavors soak in nicely, but it’s also great served right away if you want that extra crunch. Sometimes I add sesame seeds or a few scallions for color and nuttiness. It’s a little reminder that you don’t have to overcomplicate things to have a dish that feels satisfying and fresh.
This salad holds up well in the fridge, so I often make a batch ahead for a few days of easy lunches or to round out dinner. It’s especially nice with rice and some sort of simple protein, like grilled chicken or tofu. If you’re new to Korean flavors, it’s a gentle introduction without being overwhelming.
Cuisine: Korean
Course: Side Dish
Servings: 4
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Ingredients
- 2 English cucumbers
- 2 teaspoons kosher salt
- 2 tablespoons gochugaru (Korean chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 teaspoon sesame oil
- Optional: 1 tablespoon toasted sesame seeds
- Optional: 2 scallions, thinly sliced
Instructions
- Step 1. Slice the cucumbers thinly and place them in a colander. Sprinkle kosher salt over the cucumbers and toss to combine. Let them sit for 10 minutes to draw out excess moisture.
- Step 2. In a small bowl, whisk together gochugaru, rice vinegar, soy sauce, sugar, minced garlic, and sesame oil until the sugar dissolves.
- Step 3. Rinse the cucumbers under cold water to remove excess salt, then gently squeeze out any extra water. Transfer cucumbers to a mixing bowl.
- Step 4. Pour the dressing over the cucumbers and toss to coat evenly. Let the salad sit for at least 5 minutes before serving to allow the flavors to meld.
- Step 5. If using, sprinkle toasted sesame seeds and sliced scallions on top before serving.
Tips for Success
- If you can’t find gochugaru, substitute with a mild chili powder but start with less to avoid overpowering the dish.
- Use English cucumbers or Kirby cucumbers for the best crispness and fewer seeds.
- Adjust the sugar and vinegar to balance the tang and sweetness to your liking.
- Make the salad ahead of time and keep it refrigerated; the flavors deepen after a couple of hours.
Variations & Substitutions
- Add thinly sliced red onion for a sharper bite.
- Include a handful of chopped fresh herbs like cilantro or mint for extra freshness.
- Mix in some shredded carrots or radishes for additional crunch and color.
- Turn this into a light lunch by topping it with grilled chicken or pan-fried tofu cubes.
