Spicy Korean Cucumber Salad Recipe

Emma

Food Blogger | Recipe Enthusiast🍲
Spicy Korean Cucumber Salad Recipe

Indulge in the delightful harmony of flavors with our Spicy Korean Cucumber Salad Recipe, a refreshingly bold twist to your traditional salad fare.

Spicy Korean Cucumber Salad Ingredients:

  • 1 large English cucumber (about 1 lb.), thinly sliced (⅛ inch thick)
  • 2 teaspoons kosher salt
  • 1 teaspoon minced garlic (1 large clove), optional
  • 1 tablespoon gochugaru, or to taste (or ½ teaspoon crushed red pepper flakes)
  • ¼ cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds, optional

Directions:

  1. Prepare the Cucumbers:
    • Place the cucumber slices in a bowl.
  2. Prepare the Seasoning:
    • In a small bowl, combine salt, minced garlic, gochugaru (or crushed red pepper flakes), rice wine vinegar, sugar, and toasted sesame oil. Stir until the sugar and salt have dissolved.
  3. Coat the Cucumbers:
    • Pour the mixture over the cucumber slices and toss to coat evenly.
  4. Let It Marinate:
    • Allow the cucumbers to stand for at least 10 minutes before serving. For enhanced flavor, refrigerate and let marinate for an hour or overnight.
  5. Serve and Enjoy:
    • Serve chilled, garnished with toasted sesame seeds if desired.

Notes:

  • This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
  • Adjust the level of spiciness according to your preference by varying the amount of gochugaru or crushed red pepper flakes.

Nutrition:

  • Prep Time: 15 minutes
  • Marinating Time: 10 minutes to overnight
  • Total Time: 25 minutes to overnight
  • Kcal: 35 kcal per serving
  • Servings: 6 servings

FAQs:

Q: Can I use regular cucumbers instead of English cucumbers? A: While English cucumbers work best for their crisp texture, you can substitute with regular cucumbers, though the texture may vary slightly.

Q: Is the garlic necessary? A: Garlic adds depth to the flavor profile, but you can omit it if preferred.

Q: How spicy is this salad? A: The level of spiciness can be adjusted to suit your taste preferences by regulating the amount of gochugaru or crushed red pepper flakes used.

Q: Can I make this salad ahead of time? A: Yes, this salad can be prepared ahead of time and stored in the refrigerator for up to 2 days for optimal freshness.

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Spicy Korean Cucumber Salad Recipe

Enjoy the perfect blend of flavors with our Spicy Korean Cucumber Salad, a refreshing twist to traditional salads.

  • Total Time: 25 minutes

Ingredients

Scale
  • 1 large English cucumber (about 1 lb.), thinly sliced ( inch thick)
  • 2 teaspoons kosher salt
  • 1 teaspoon minced garlic (1 large clove), optional
  • 1 tablespoon gochugaru, or to taste (or ½ teaspoon crushed red pepper flakes)
  • ¼ cup rice wine vinegar
  • 2 tablespoons granulated sugar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon toasted sesame seeds, optional

Instructions

  • Place the cucumber slices in a bowl.
  • In a small bowl, combine salt, minced garlic, gochugaru (or crushed red pepper flakes), rice wine vinegar, sugar, and toasted sesame oil. Stir until the sugar and salt have dissolved.
  • Pour the mixture over the cucumber slices and toss to coat evenly.
  • Allow the cucumbers to stand for at least 10 minutes before serving. For enhanced flavor, refrigerate and let marinate for an hour or overnight.
  • Serve chilled, garnished with toasted sesame seeds if desired.

Notes

  • This salad is best enjoyed fresh but can be refrigerated for up to 2 days.
  • Adjust the level of spiciness according to your preference by varying the amount of gochugaru or crushed red pepper flakes.
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 6 servings
  • Calories: 19kcal
  • Sugar: 1g
  • Sodium: 98mg
  • Fat: 1g
  • Saturated Fat: 1g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 1g