Spicy Korean Cucumber Salad
A quick and tangy Korean cucumber salad with a perfect balance of spicy, sweet, and nutty flavors, featuring toasted sesame seeds and a crisp texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Korean
Ingredients
Scale
- 2 medium cucumbers (about 14 oz), thinly sliced and seeds removed if watery
- 1 teaspoon salt (for drawing out moisture)
- 1 tablespoon toasted sesame seeds (preferably freshly toasted)
- 1 tablespoon gochugaru (Korean red chili flakes) – adjust to taste
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sugar or honey
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, finely minced
- 1 green onion, thinly sliced
Instructions
- Thinly slice cucumbers lengthwise and scoop out watery seeds with a spoon to avoid sogginess.
- Place cucumber slices in a colander or sieve, sprinkle with 1 teaspoon salt, and toss gently. Let sit for 10 minutes to release excess water.
- While cucumbers drain, toast sesame seeds in a dry skillet over medium heat, stirring frequently until golden brown and nutty, about 2-3 minutes. Remove from heat and cool.
- In a small bowl or jar, combine gochugaru, soy sauce, rice vinegar, sugar, toasted sesame oil, minced garlic, and green onion. Whisk or shake until sugar dissolves and ingredients are well mixed.
- After 10 minutes, squeeze cucumbers gently with hands or a clean towel to remove remaining liquid.
- Transfer drained cucumbers to a large bowl, pour dressing over, and toss to coat evenly.
- Sprinkle toasted sesame seeds on top and gently mix.
- Optional: Let salad rest for 15-20 minutes or chill before serving to meld flavors.
Notes
Lightly salting and draining cucumbers is crucial to keep the salad crisp and avoid sogginess. Toast sesame seeds just before use for maximum flavor. Adjust gochugaru to control spice level. For gluten-free, substitute soy sauce with tamari. Maple syrup can replace honey for a vegan sweetener. Letting the salad rest or chill enhances flavor melding.
Nutrition
- Serving Size: About 1 cup per serv
- Calories: 60
- Sugar: 2
- Sodium: 400
- Fat: 3
- Saturated Fat: 0.4
- Carbohydrates: 5
- Fiber: 1
- Protein: 1
Keywords: Korean cucumber salad, spicy cucumber salad, gochugaru salad, toasted sesame seeds, tangy side dish, quick Korean salad, vegan cucumber salad