Name: Spicy Korean Cucumber Salad
Prep time: 30 min
Total time: 30 min
Cuisine: Korean
Ingredients: 24 ounces (680g) cucumbers (Persian, Japanese, Korean, or English cucumbers); 1 teaspoon kosher salt; 1 large shallot, thinly sliced; 2 scallions, sliced on a bias; 1 tablespoon white sesame seeds, toasted or roasted; 2 tablespoons gochujang (Korean red chile paste); ½ tablespoon gochugaru (Korean red chile flakes); 1 ½ tablespoons toasted sesame oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 2 teaspoons agave nectar or organic cane sugar; 3 garlic cloves, minced or crushed

Why Make This Recipe

Spicy Korean Cucumber Salad is a delicious and refreshing dish that brings bold flavors to your table. It is quick to prepare and makes a great side for Korean BBQ or any meal. With its mix of spice and crunch, this salad is not only tasty but also healthy, thanks to its fresh cucumbers and simple ingredients. The balance of flavors will tantalize your taste buds, making it a favorite for any gathering.

How to Make Spicy Korean Cucumber Salad

Ingredients:

24 ounces (680g) cucumbers (Persian, Japanese, Korean, or English cucumbers)
1 teaspoon kosher salt
1 large shallot, thinly sliced
2 scallions, sliced on a bias
1 tablespoon white sesame seeds, toasted or roasted
2 tablespoons gochujang (Korean red chile paste)
½ tablespoon gochugaru (Korean red chile flakes)
1 ½ tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons agave nectar or organic cane sugar
3 garlic cloves, minced or crushed

Directions:

Smash the cucumbers: Wash and dry the cucumbers. Slice off the ends and cut them in half lengthwise. Smash the cucumbers using a heavy knife. If using large cucumbers, cut them into segments before smashing.
Salt the cucumbers: Tear the smashed cucumbers into bite-sized chunks and transfer them to a colander. Sprinkle with kosher salt and toss. Place a weight on top to help draw out water and rest in the fridge for at least 30 minutes.
Prepare the dressing: In a large bowl, whisk together gochujang, gochugaru, toasted sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.
Assemble the salad: After chilling, squeeze excess water from cucumbers. Add them to the dressing along with scallion whites and shallots. Massage the dressing into the salad for about a minute.
Serve: Before serving, add sesame seeds and scallion greens, and toss gently. Enjoy chilled.

How to Serve Spicy Korean Cucumber Salad

This salad is best served chilled. You can enjoy it as a side dish with grilled meats, rice, or any Asian-inspired meal. It can also be served as a refreshing snack on its own. The vibrant colors and zesty flavor will add a lovely touch to your meal.

How to Store Spicy Korean Cucumber Salad

If you have leftovers, you can store the salad in an airtight container in the refrigerator. It will keep for about 2-3 days. However, the cucumbers may lose some of their crunch over time, so it’s best to enjoy it fresh.

Tips to Make Spicy Korean Cucumber Salad

Use fresh cucumbers for the best flavor and crunch.
Adjust the spice level by adding more or less gochujang and gochugaru according to your preference.
For extra flavor, let the salad marinate for an hour before serving.

Variation

You can add diced carrots or radishes for extra crunch and color. Some people like to include a splash of lime juice for a different citrus flavor.

FAQs

1. Can I make this salad ahead of time?
Yes, you can make it a few hours in advance. Just store it in the fridge until you’re ready to serve.

2. What can I substitute for gochujang?
If you don’t have gochujang, you can use a mix of chili paste with a little sugar or go with a mild chili sauce, but the flavor will differ.

3. Can I use different types of cucumbers?
Absolutely! Persian, Japanese, Korean, or English cucumbers all work well, but pick ones that are firm and fresh for the best texture.