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Spicy Korean Cucumber Salad

A quick and refreshing salad made with cucumbers, chili flakes, and sesame oil, perfect for adding a zesty kick to any meal.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 2 medium cucumbers Regular or English cucumbers are preferred.
  • 1 tablespoon Gochugaru (Korean chili flakes) Can substitute with other mild chili flakes.
  • 2 cloves garlic, minced Can be omitted for a milder flavor.
  • 1 tablespoon rice vinegar White vinegar can be used in a pinch.
  • 1 teaspoon sugar Adjust according to taste.
  • 1 tablespoon sesame oil Generous swig recommended.
  • to taste salt Used for draining excess moisture from cucumbers.
  • to taste sesame seeds For garnish.

Instructions

Preparation

  • Slice cucumbers thinly or into chunky pieces, according to preference.
  • Sprinkle a pinch of salt over cucumbers and let them sit for about 10 minutes to drain excess moisture.
  • After 10 minutes, rinse cucumbers and pat them dry with a towel.
  • In a bowl, combine drained cucumbers with Gochugaru, minced garlic, sugar, and vinegar.
  • Drizzle with sesame oil and mix well to combine all ingredients.
  • Taste and adjust seasoning with more vinegar or chili flakes if needed.
  • Finish by garnishing with sesame seeds.
  • Serve immediately or let it marinate in the fridge for enhanced flavors.

Notes

The salad tastes better after chilling for a few hours but is also delicious immediately. It can be served alongside grilled meats or as part of a rice bowl. This salad is highly adaptable; experiment with the ingredients based on your preferences.