Spicy Korean Cucumber Salad Recipe

5 from 5 votes

Discover the zesty flavors of Spicy Korean Cucumber Salad. Fresh cucumbers meet a tangy dressing with a kick. Perfect for a refreshing side dish.

Prep Time10

Resting Time20

Total Time30

Course: Appetizer, Salad, Side Dish

Cuisine: Asian-Inspired, Healthy, Korean

Diet: Gluten Free, Low Calorie, Low Fat, Low Lactose, Vegan, Vegetarian

Keyword: cucumber salad, Korean salad, no-cook

Season: Summer Recipes, Year Round

Diet: Gluten-Free, Grain-Free, Low-Carb, Nut-Free, Oil-Free, Raw, Refined Sugar-Free, Soy-Free, Vegan, Vegetarian, Whole Food Plant-Based

Method: Fermented, Pickled, Preserved, No bake, Raw

Ingredient Group: Fruit, Dried Fruit & Nuts, Spices, Vegetable Recipes

Servings: servings

Calories: 56kcal

Author: Gustavo De Obaldia

Equipment

Bowl (affiliate link)
Pasta strainer (affiliate link)
Silicon stretch lids (affiliate link)

Ingredients

2 English Cucumbers – long ones a little less than 4 cups, chopped into ¼-inch rounds
2 tablespoons rice wine vinegar
1 teaspoons sea salt

Dressing

2 tablespoons rice wine vinegar
2 teaspoons Korean paste Gojuang, or 4 teaspoons Korean red pepper powder or Sriracha paste. Read notes.
3 teaspoons brown sugar or 2 tablespoons maple syrup or agave nectar
4 teaspoons garlic powder or 2 minced garlic cloves
2 teaspoons sesame seeds mixed white and black, toasted
1 teaspoon tamari sauce or soy sauce if not gluten-free

Optional

3 teaspoons sesame oil optional toasted kind.

Cups - Metric

Instructions

Cucumber Prep. First things first, give those cucumbers a good wash. Once they're clean, slice them into ¼" rounds or ⅛ for extra thin slices. Place these rounds in a large bowl, sprinkle with sea salt, and drizzle with 2 Tablespoons of rice wine vinegar. Stir them up and let them sit, absorbing those flavors for 20 minutes.
Dressing Time. While the cucumbers are soaking up the flavors, whisk together all the dressing ingredients in a smaller bowl, but remember to reserve half of the sesame seeds for a final garnish. Let the dressing sit, eagerly awaiting its moment.
Drain & Taste. After the 20-minute timer dings, drain the cucumbers of any excess liquid. Sample one - if it's a smidge too salty, feel free to rinse them under running cold water. If you like your cucumbers extra soft instead of super-crunchy, leave them for 25-30 mins.
Final Touch. Drizzle that delightful dressing over your pickled cucumbers, sprinkle the reserved sesame seeds on top for a lovely garnish, and serve immediately. Bon appétit!

Video

Notes

Want a deeper flavor?

Let the salad marinate a bit longer to really let those spices shine. Plus, this recipe is your best friend for meal prep – whether you're heading out camping or contributing to a potluck, it's a surefire hit!

Spicy guide:

Use 2 tablespoons of Korean paste to make it mildly spicy.
Use 3 tablespoons of Korean paste to make it extra spicy. My preferred option: for spicy food lovers.
Use 4 tablespoons if you really love your Spicy Food and are ready to handle the heat.

Optional add-in:

1 tablespoon of freshly minced ginger or ground ginger.

Gojuang paste replacements:

Best: Korean red pepper powder. 1 tablespoon Gojuan paste = 1 ⅓ teaspoon Gojuan powder
Good: 1 tablespoon Gojuan paste = 1 tablespoon Sriracha sauce

Here is a great Guide for Gochujan substitutions

Nutrition