Korean cucumber salad is spicy, sweet, and super refreshing. And the super easy recipe comes together in no time. Enjoy it with Korean BBQ, other classic Korean dishes, or any meal that can benefit from the refreshing cucumber salad crunch.
Servings4
Equipment
- 1 Mandolin – or a sharp knife.
Ingredients
- 1 pound cucumber – about 1 English cucumber or 6 Persian cucumbers
- ½ tablespoon salt
Spicy sauce ingredients
- 1 tablespoon gochugaru (Korean red chilli pepper flakes)
- 1 tablespoon finely sliced green onion
- 1 tablespoon light soy sauce, or all-purpose soy sauce
- ½ tablespoon toasted sesame oil
- ½ tablespoon toasted sesame seeds
- 1 teaspoon garlic, minced – about one medium-sized garlic clove
- 1 teaspoon rice vinegar
- 1 teaspoon sugar, or agave nectar
Instructions
- Thinly slice the cucumber – roughly ⅕ inch (½ cm). Toss gently with half a tablespoon of salt and set aside in a colander for at least 15 minutes (up to an hour) to drain excess moisture.
- While the cucumber drains, mix the spicy sauce ingredients in a large mixing bowl (large enough to fit the cucumbers).
- Gently mix the seasoned cucumber with the dressing. Taste and season with salt if necessary.
Notes
- Gochugaru varies in intensity, so taste the Korean chilli flakes and adjust your sauce to match your preferred heat level. If they are intensely hot, start with half a tablespoon of gochugaru and taste the dressing. Taste, and if the sauce is not too hot, add the rest. Cucumbers have a mild, refreshing, and cooling taste, so tasting the sauce alone should register just above your desired spice level to get the perfect final effect. Read more about gochugaru.
- Refrigerate the salad in the fridge in an airtight container for 3 to 4 days and bring it to room temperature before serving.