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Tangy Spicy Korean Cucumber Salad

A refreshing and vibrant side dish that combines the coolness of cucumbers with a spicy and tangy dressing, perfect for complementing Asian-inspired meals.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces cucumbers Use Japanese cucumbers if available for extra crunch.
Dressing
  • 1 tablespoon salt To draw out excess water from cucumbers.
  • 2 tablespoons gochugaru (Korean red pepper flakes) Adjust according to spice preference.
  • 1 tablespoon sugar To balance the heat from gochugaru.
  • 2 tablespoons rice vinegar Can substitute lime juice for a different flavor.
  • 1 tablespoon sesame oil Adds nutty flavor.
  • 1 clove garlic, minced Enhances the flavor of the dressing.
Garnish
  • 1 piece green onion, chopped For added freshness.
  • to taste sesame seeds For garnish.

Method
 

Preparation
  1. 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.
  2. In a separate bowl, combine gochugaru, sugar, rice vinegar, sesame oil, and minced garlic.
  3. Rinse the cucumbers under cold water and drain well.
Mixing
  1. Add the cucumbers to the dressing and mix well.
  2. Stir in chopped green onions.
Serving
  1. Transfer to a serving dish and garnish with sesame seeds. Serve chilled.

Notes

Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but the cucumbers may become softer over time.