If you’re craving something fresh and exciting, this spicy Korean cucumber salad is just what you need! Crunchy cucumbers meet a zesty sauce, creating a dish that’s both spicy and sweet. It’s a bright addition to any meal.
This recipe solves long prep times, messy chopping, and heavy sauces by offering a quick, fresh cucumber salad with simple, accessible ingredients.
I often find it challenging to create side dishes everyone can enjoy, especially with family members having dietary needs. This salad solves that problem by being vegan, gluten-free, and packed with flavor. It’s quick and simple, taking only 10 minutes to whip up.
Since it’s so fast to prepare, this recipe is a lifesaver on busy days or when you want a tasty side without spending hours in the kitchen. Plus, using fresh cucumbers keeps it crisp and refreshing. A little tip: make sure to scrape out the seeds for better texture and to avoid too much moisture.
If you love making easy and delicious recipes, this Scallion Pancakes pairs nicely too! Enjoy your cooking adventure!
Table of contents
Why You Will Love This Recipe
- Fresh and Crunchy – The cucumbers shine in this salad, giving you that satisfying crunch with each bite. It’s like a refreshing bite of summer, even in the winter.
- Spicy-Sweet Flavor – The combination of gochujang and sesame oil creates a lively flavor profile that’s exciting without being overwhelming. You’ll find yourself reaching for seconds.
- Quick to Prepare – You can whip this up in just 10 minutes. It’s that kind of recipe that fits perfectly into your busy weeknight routine without any fuss.
- Easy Storage – Just pop it in an airtight container in the fridge and enjoy it for a couple of days. You’ll want to savor this salad while it’s fresh and crunchy.
Quick and Easy Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: salad
- Method: no cook
- Cuisine: korean
- Diet: vegan
Description
A quick and refreshing spicy Korean cucumber salad that’s perfect as a side dish or topping.
Ingredients
- 6 (about 1 lb or 450g) Persian cucumbers, sliced thin
- 1 (about 1/4 cup or 20g) green onion, chopped
- 1–2 (1-2g) cloves garlic, finely minced
- 1 (15 ml) tbsp low sodium soy sauce
- 1 (15 ml) tbsp toasted sesame oil
- 1–2 (1-2g) tsp gochugaru, or red pepper flakes
- 1–2 (1-2g) tsp toasted sesame seeds
- 1 (12g) tsp sugar, white granulated
- Salt, to taste
Instructions
- Chop Cucumbers: Start by slicing your cucumbers into thin pieces. You want them to look nice and fresh, almost like little green gems. This step is about achieving that ideal crunch in every bite. Just make sure not to slice them too thick, or they won’t soak up the flavors well.
- Salt and Rest: Sprinkle some salt over the cucumbers and give them a gentle toss. You will see them start to sweat a bit, which is a good sign! Let them sit for a few minutes as this helps draw out excess water, preventing a soggy salad. Just be cautious not to over-salt; a little goes a long way.
- Rinse and Drain: After resting, rinse the cucumbers under cold water to remove excess salt. Drain them well and give them a little shake. This helps keep the salad from being overly salty, so it is nice and fresh-tasting. Just remember to shake off as much water as you can.
- Mix the Dressing: Whip up the dressing by mixing your chili flakes, soy sauce, sesame oil, and a bit of sugar. You will notice a wonderful aroma wafting through the air, and the colors will pop. It is all about those bold, spicy flavors. Avoid adding too much sugar, as it can overpower the salad.
- Toss It All Together: Add the drained cucumbers to the dressing and mix everything gently. Look for that glaze coating each cucumber slice – that is what you want! This combined flavor is what makes the salad zing. Just do not overmix or you will end up squishing those crunchy cucumbers.
- Add Sesame Seeds: Sprinkle some toasted sesame seeds on top for a finishing touch. They will add a lovely nutty flavor and a little crunch to your salad. It is that simple detail that makes everything sing! Just keep in mind that you do not need a ton; a light sprinkle will do the trick.
- Serve and Enjoy: Let the salad sit for a moment before diving in. This waiting time allows the flavors to mingle beautifully, making each bite even tastier. Enjoy it fresh, as leftovers do not stay crispy for long. Do not skip this step, or you might miss out on all that freshness!
Notes
- Storage: Transfer to an airtight container and store in the refrigerator. Best consumed within 1-2 days for optimal freshness and crunch.
- Use a sharp knife or mandoline for even slicing.
- For less moisture, scrape seeds from cucumbers before slicing.
- Adjust the level of gochugaru to control spiciness.
- This salad is best served fresh and chilled, no reheating required.
- Serve chilled alongside grilled meats.
- Top rice bowls with this refreshing salad.
- Pair with kimchi for a balanced Korean meal.
- Add matchstick carrots for extra crunch.
- Include thinly sliced radishes for a peppery note.
- Mix in some diced bell peppers for color and texture.
- Persian cucumbers are ideal for this salad due to their mild flavor and crisp texture. If unavailable, English cucumbers make a good alternative.
- Fresh garlic adds a nice bite; pick heads that feel firm for best results.
- Toasted sesame seeds should be golden and fragrant for the best flavor.
- For a gluten-free option, substitute low sodium soy sauce with tamari.
Nutrition
- Serving Size: 1 serving
- Calories: 37
- Sugar: 2g
- Sodium: 103mg
- Fat: 3g
- Saturated Fat: 0.4g
- Unsaturated Fat: 2.6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 1g
- Cholesterol: null
Ingredient Notes
- Persian cucumbers: These guys are mild and crispy, making them ideal for salads. Pick cucumbers that are firm and free from blemishes for the best crunch.
- Green onion: Green onions bring a light oniony kick that complements the cucumbers. Look for bright tops and firm bulbs, they should feel fresh in your hand.
- Garlic: Fresh garlic adds a nice bite to the mix. Mince it finely for even distribution, and pick heads that feel firm, not shriveled.
- Low sodium soy sauce: This gives that umami flavor without being too salty. If you’re out, tamari works just as well for a gluten-free swap!
- Toasted sesame oil: A splash of this nutty oil adds depth. Make sure it’s actually toasted for the best flavor, check the label!
- Gochugaru: This Korean chili flakes deliver warmth and a vibrant red color. Adjust the amount based on your spice tolerance; there’s no going back once it’s in!
- Toasted sesame seeds: They add a nice crunch and nutty taste. Go for ones that are golden and fragrant; toasted is key here for extra flavor!
- Sugar: Just a bit of sugar balances the spice and tang. Regular granulated sugar works fine; you could even try honey if you want a different touch!
Recipe Tips
- If cucumbers release too much moisture, scraping out the seeds before slicing helps keep your salad crisp.
- When adjusting spice levels, taste as you go; starting with one teaspoon of gochugaru allows more control.
- If your cucumbers taste too salty, rinsing them under cold water after salting can help cut down the saltiness.
- For the best texture, consume the salad within 1-2 days and strain any excess liquid before serving.
- If it’s too spicy for your liking, consider using less gochugaru or swap it for milder red pepper flakes.
Serving Suggestions
Serve this cucumber salad chilled alongside grilled meats like chicken or pork. Top rice bowls with it for an additional crunchy element.
This salad complements kimchi, creating a complete Korean meal experience. It can also accompany wraps, rice paper rolls, or a fresh vegetable platter.
Add a drizzle of sesame oil for extra richness. A sprinkle of sesame seeds provides a finishing touch for visual appeal.
Recipe variations
- You can use English cucumbers instead of Persian cucumbers for a crunchier texture.
- Add 1 tablespoon of rice vinegar for a tangy kick, or 1 teaspoon of chili oil for extra heat.
- Either mix in matchstick carrots for a vibrant crunch or add thinly sliced radishes for a peppery note.
- If you want a larger salad, double the recipe and use 12 Persian cucumbers and 2 tablespoons of soy sauce.
Save This Recipe!
How to Store?
To keep your spicy Korean cucumber salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge. Consume within up to 2 days for best taste.
Freezing: Wrap salad tightly in plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw in the fridge before use.
Serving: After storage, mix gently before serving to redistribute flavors. Discard any excess liquid that may form.
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