Korean Cucumber Salad Spicy Sweet (Printable View)
Crisp cucumbers tossed in spicy-sweet gochugaru dressing with sesame. Ready in 10 minutes.
# Ingredient List:
→ Vegetables
01 - 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
02 - 2 green onions, finely sliced
→ Seasonings & Sauce
03 - 1 ½ tablespoons gochugaru (Korean red chili flakes)
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 teaspoon minced garlic
09 - ½ teaspoon salt
→ Garnish
10 - 1 tablespoon toasted sesame seeds
# How to Prepare:
01 - Place the sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is dissolved.
04 - Add the drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.
# Expert Suggestions:
01 -
- Its the perfect balance of refreshing crunch and spicy kick that wakes up your palate
- Ten minutes from start to finish means you can add it to any meal without stress
- The flavors get better as they mingle, making it excellent for meal prep
02 -
- Don't skip the salting step unless you want a watery puddle at the bottom of your serving bowl
- English cucumbers work best here because Persian ones can sometimes be too seedy and soft
03 -
- Toast your sesame seeds in a dry pan for 2 minutes before garnishing for deeper flavor
- Let the dressed salad sit for 10 minutes before serving to let flavors penetrate the cucumbers