why make this recipe
Tangy Spicy Korean Cucumber Salad is a perfect side dish for any meal. It’s fresh, vibrant, and packed with flavor. The coolness of cucumbers balances the heat from the gochugaru, while the tanginess of rice vinegar adds a delightful zing. This salad is not only quick to make but also a great way to incorporate more vegetables into your diet.
how to make Tangy Spicy Korean Cucumber Salad
Ingredients
- 2 cucumbers
- 1 tablespoon salt
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- 1 green onion, chopped
- Sesame seeds for garnish
Directions
- Slice the cucumbers into thin rounds and place them in a bowl. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess water.
- In a separate bowl, combine gochugaru, sugar, rice vinegar, sesame oil, and minced garlic.
- Rinse the cucumbers under cold water and drain well.
- Add the cucumbers to the dressing and mix well.
- Stir in chopped green onions.
- Transfer to a serving dish and garnish with sesame seeds.
- Serve chilled.
how to serve Tangy Spicy Korean Cucumber Salad
Serve this salad as a refreshing side dish to grilled meats, rice, or any Asian-inspired meal. It also works well as a light appetizer. Enjoy it cold for the best flavor.
how to store Tangy Spicy Korean Cucumber Salad
You can store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits, but be mindful that the cucumbers may become softer over time.
tips to make Tangy Spicy Korean Cucumber Salad
- Use Japanese cucumbers if available; they are crunchier and have fewer seeds.
- Adjust the amount of gochugaru based on your spice preference.
- For extra crunch, add sliced radishes or carrots.
variation
Try adding sliced bell peppers or shredded carrots for a colorful twist. You can also use lime juice instead of rice vinegar for a different flavor profile.
FAQs
1. Can I use other types of cucumbers?
Yes, you can use any type of cucumber, but English or Japanese cucumbers are recommended for their crunchiness.
2. Is there a way to make this salad less spicy?
Yes, you can reduce the amount of gochugaru or omit it altogether. You can also add more sugar to balance out the heat.
3. Can I make this salad ahead of time?
Yes, you can prepare it a day in advance. Just keep it in the refrigerator and serve it cold.
Tangy Spicy Korean Cucumber Salad
Ingredients
Method
- Slice the cucumbers into thin rounds and place them in a bowl. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess water.
- In a separate bowl, combine gochugaru, sugar, rice vinegar, sesame oil, and minced garlic.
- Rinse the cucumbers under cold water and drain well.
- Add the cucumbers to the dressing and mix well.
- Stir in chopped green onions.
- Transfer to a serving dish and garnish with sesame seeds. Serve chilled.