Description
Spicy Korean Cucumber Salad is a vibrant, tangy dish featuring crispy cucumbers tossed in a spicy and savory dressing made with gochugaru, sesame oil, and rice vinegar. This simple yet flavorful side dish is perfect for adding a spicy kick to any meal.
Ingredients
Scale
- 4 Persian cucumbers, ends removed and cut into ½ inch chunks
- 1 tablespoon gochugaru
- 1 tablespoon sesame seeds
- 3 teaspoons soy sauce
- ½ teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon sugar
Instructions
- In a medium-sized bowl, combine the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar, and sugar. Whisk together until the sugar dissolves and the dressing is well combined.
- Chop the cucumbers into ½-inch chunks and add them to the bowl.
- Toss the cucumbers in the dressing, ensuring that each piece is evenly coated.
- Taste the salad for seasoning and adjust as needed. You can also add sliced green onions if available.
- Let the salad marinate for 10 minutes, then serve.
Notes
- Do not add salt until after marinating as it draws moisture from the cucumbers, making the salad soggy.
- For extra flavor, consider adding finely chopped garlic or fresh grated ginger to the dressing.
- This salad can be made ahead of time and stored in the fridge for up to 2 days.
- If using cucumbers with many seeds, slice them in half and remove the seeds for a less watery salad.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 35 kcal
- Sugar: 2g
- Sodium: 286mg
- Fat: 2g
- Saturated Fat: 0.3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg