The Zesty Spicy Korean Cucumber Salad Recipe For Summer Joy

Cool summer days call for a mouthwatering spicy korean cucumber salad that dances between crisp freshness and bold heat.

Cucumbers sliced thin bring remarkable crunch to this vibrant side dish.

Korean cuisine offers incredible depth with minimal ingredients in this refreshing recipe.

Chili flakes and sesame oil create an electrifying flavor profile you’ll crave instantly.

Each bite promises a delightful mix of tangy, spicy, and nutty sensations.

Quick and simple preparation means dinner becomes an exciting culinary adventure.

Let’s make magic happen with this irresistible cucumber sensation that will leave everyone asking for seconds.

What Makes Spicy Korean Cucumber Salad So Fresh

• Whip Up Effortlessly: This cucumber salad requires minimal cooking skills, making it perfect for beginners or busy home cooks who want a quick and delicious side dish.
• Burst with Korean Flavors: Packed with authentic gochugaru and sesame oil, the recipe delivers a vibrant, spicy taste that transports your taste buds to Korea without complex preparation.
• Cool and Refreshing Companion: The crisp cucumber combined with zesty seasonings creates a light, tangy salad that perfectly complements grilled meats, rice dishes, or stands alone as a refreshing appetizer.
• Health-Conscious Delight: Low in calories and high in nutrients, this salad offers a nutritious option for those seeking a flavorful yet guilt-free addition to their meal rotation.

Spicy Korean Cucumber Salad Ingredients List

• English Cucumber: Crisp and refreshing vegetable for the base of the salad.

• Gochugaru, Soy Sauce, Sesame Oil, Rice Vinegar, Sugar: Blend of Korean and Asian condiments for a spicy and tangy flavor profile.
• Garlic, Green Onions: Fresh aromatics that add depth and sharpness.

• Sesame Seeds: Nutty and crunchy topping for texture and visual appeal.

Spicy Korean Cucumber Salad Preparation Guide

Step 1: Slice Cucumber Precision

Use a mandoline to create ultra-thin, uniform cucumber slices that will absorb flavors beautifully. Aim for delicate, translucent cuts that enhance the salad’s texture and visual appeal.

Step 2: Extract Excess Moisture

Sprinkle salt over cucumber slices and let them rest for 10 minutes. This technique helps remove water, concentrating the cucumber’s crisp flavor and preventing a watery salad.

Step 3: Craft Vibrant Seasoning Blend

• Minced fresh garlic
• Chopped green onions
• Korean red pepper flakes (gochugaru)
• Soy sauce
• Toasted sesame oil
• Rice vinegar
• Granulated sugar

Whisk these components until they create a harmonious, tangy-spicy mixture.

Step 4: Marry Cucumbers and Seasoning

Gently drain the cucumber slices and transfer them into the seasoning bowl. Use a spatula to toss and coat every slice thoroughly, ensuring an even distribution of the zesty marinade.

Step 5: Chill and Enhance

Refrigerate the cucumber salad for a minimum of 20 minutes. This resting period allows flavors to meld and intensify. Before serving, sprinkle toasted sesame seeds on top for a delightful crunch and nutty undertone.

Good Practices for Korean Cucumber Salad

• Slice Precisely: Use a mandoline for uniform, paper-thin cucumber slices that absorb seasoning evenly and look professionally prepared.
• Salt and Drain Smartly: Lightly salting cucumbers helps remove excess moisture, preventing a watery salad and ensuring a crisp, refreshing texture.
• Adjust Spice Levels: Modify gochugaru quantity to control heat intensity, making the dish milder for sensitive palates or extra spicy for heat lovers.
• Enhance Umami Depth: Experiment with adding a splash of toasted sesame seeds or a sprinkle of furikake to boost the salad's savory complexity.
• Serve Strategically: Prepare the salad in advance and chill for maximum flavor development, allowing ingredients to meld and intensify their taste profile.

Chilling And Reusing Spicy Korean Cucumber Salad

• Store cucumber salad in an airtight container for up to 2-3 days, keeping it chilled to maintain crisp texture and prevent bacterial growth.
• Before storing, gently pat cucumbers with paper towels to remove extra moisture, preventing soggy salad.
• Do not freeze this salad as cucumbers will lose their crunch and become watery, destroying the original texture and flavor.
• When ready to serve leftovers, stir the salad and let it sit at room temperature for 5-10 minutes to revive the flavors and restore optimal taste.

Great Sides for Korean Cucumber Salad

• Pair Zesty Korean Cucumber Salad with Complementary Flavors
• Grill Korean-Style Short Ribs: Succulent beef short ribs marinated in similar Korean seasonings perfectly balance the cucumber's cool, spicy crunch. The rich meat and tangy salad create a harmonious flavor profile that enhances both dishes.
• Complement with Crisp Rice Lager: A light, clean Korean beer like Cass or Hite cuts through the salad's heat and provides refreshing contrast. The beer's mild flavor won't overpower the delicate cucumber seasoning.
• Serve alongside Steamed White Rice: Neutral, fluffy rice absorbs the salad's vibrant dressing while providing a gentle backdrop for the intense Korean flavors. The rice helps balance the spicy and acidic notes of the cucumber dish.
• Match with Chilled Soju: Traditional Korean rice liquor offers a smooth, clean finish that harmonizes with the salad's bold seasonings. Its subtle sweetness and light alcohol content complement the cucumber's zesty profile.

Spicy Cucumber Salad Flavor Twists

• Low-Sodium Version: Replace soy sauce with coconut aminos and reduce salt content, perfect for those monitoring sodium intake.
• Gluten-Free Adaptation: Use tamari instead of traditional soy sauce and ensure gochugaru is certified gluten-free for sensitive individuals.
• Vegan Korean Cucumber Salad: Swap sugar with agave nectar or maple syrup to maintain authentic flavor while keeping the recipe plant-based.
• Herb-Infused Option: Add fresh cilantro or mint leaves for an unexpected herbal complexity that complements the spicy Korean seasoning.

FAQs

• What is gochugaru and can I substitute it?

Gochugaru is a Korean red pepper flake with a unique sweet-smoky flavor. For substitutes, use crushed red pepper flakes or cayenne pepper, but the taste will be slightly different.

• How spicy is this cucumber salad?

The spice level depends on the amount of gochugaru used. You can adjust the heat by adding more or less pepper flakes to suit your taste preference.

• Are there any specific cucumber types best for this recipe?

English or Persian cucumbers work best because they are crisp, have fewer seeds, and maintain a nice crunch after salting. Avoid watery cucumbers like regular garden varieties.

• Do I need to remove cucumber seeds?

No, you don’t need to remove seeds. Just slice cucumbers thinly, salt them briefly to remove excess moisture, which helps maintain the salad’s crisp texture and prevents it from becoming watery.

Spicy Korean Cucumber Salad Recipe

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4.7 from 9 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Refreshing Korean cucumber salad dances with fiery gochugaru and tangy rice vinegar, creating a zesty side dish that electrifies summer meals. Cool cucumbers meet bold Korean flavors, offering a crisp, spicy experience you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 large cucumbers, thinly sliced
• 4 cloves garlic, minced
• 2 green onions, thinly sliced

Seasoning Ingredients:

• 2 tablespoons (30 milliliters) gochugaru (Korean red pepper flakes)
• 1 tablespoon (15 milliliters) soy sauce
• 1 tablespoon (15 milliliters) sesame oil
• 1 tablespoon (15 milliliters) rice vinegar
• 1 teaspoon (5 milliliters) sugar
• Salt to taste

Garnish:

• 1 teaspoon (5 milliliters) sesame seeds

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Instructions

1. Delicately glide a mandoline across crisp cucumbers, creating uniform, translucent slices that capture the essence of precision.
2. Sprinkle a whisper of salt over the cucumber ribbons, allowing them to rest for a brief moment, releasing excess moisture and concentrating their natural crispness.
3. Craft a vibrant flavor symphony in a mixing bowl, combining minced garlic, finely chopped green onions, fiery gochugaru, umami-rich soy sauce, fragrant sesame oil, tangy rice vinegar, and a touch of sweetening sugar.
4. Gently pat the cucumber slices dry, then lovingly fold them into the zesty marinade, ensuring each translucent piece is thoroughly embraced by the bold, Korean-inspired seasoning.
5. Refrigerate the salad, allowing the flavors to harmonize and intensify for approximately 20 minutes, creating a refreshing and electrifying taste experience.
6. Just before serving, shower the salad with a sprinkle of toasted sesame seeds, adding a nutty crunch and visual allure to this vibrant Korean-style cucumber sensation.

Notes

• Slice cucumbers ultra-thin for a delicate, refined texture that absorbs seasonings perfectly.
• Quick salting technique helps remove excess moisture, ensuring a crisp and not watery cucumber salad.
• Adjust spice levels by reducing or increasing gochugaru for personalized heat intensity.
• Transform this dish into a low-carb option by replacing sugar with stevia or eliminating sweetener completely.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Lunch, Appetizer, Snacks
• Method: Mixing
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 45
• Sugar: 1 g
• Sodium: 300 mg
• Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 1 g
• Cholesterol: 0 mg