The Ultimate Spicy Korean Cucumber Salad Recipe for Summer Zest

Crisp cucumbers dance with fiery korean chili flakes in this vibrant salad that promises a punch of flavor.

Cool ingredients mingle with bold seasonings for an unexpected culinary adventure.

Summer picnics and backyard gatherings deserve something special like this zesty creation.

Refreshing cucumber slices absorb tangy marinades that awaken taste buds instantly.

Quick preparation meets explosive taste in a dish that challenges traditional salad expectations.

Crunchy textures and sharp seasonings combine to make an irresistible side that steals the spotlight.

You won’t stop at one bite of this addictive korean cucumber sensation.

Dive into this recipe and let your kitchen become a flavor playground.

Perfect Sides to Serve with Spicy Korean Cucumber Salad

• Complement Spicy Heat: Pair with a crisp, cold Korean beer like Hite or Cass to balance the cucumber salad's fiery gochugaru kick.
• Enhance Refreshing Crunch: Serve alongside grilled bulgogi or Korean barbecue meats to provide a cool, tangy contrast to rich, charred proteins.
• Cool Down Flavor Profile: Match with a chilled soju cocktail mixed with cucumber or mint for a refreshing drink that echoes the salad's bright, zesty notes.
• Amplify Korean Dining Experience: Accompany with steamed white rice to absorb the salad's spicy marinade and create a harmonious, balanced meal.

How to Store Spicy Korean Cucumber Salad

• Store the cucumber salad in a sealed glass or plastic container for up to 3 days. Keep it chilled to maintain freshness and prevent bacterial growth.
• Before storing, use a slotted spoon to transfer the cucumbers, reducing watery accumulation that might make the salad soggy.
• Do not freeze this salad, as cucumbers lose their crisp texture and become mushy when thawed.
• Gently stir the salad before serving and add a sprinkle of fresh green onions to revive the flavors and appearance.

FAQs About Spicy Korean Cucumber Salad

• What is gochugaru, and can I substitute it?

Gochugaru is a Korean red pepper flake with a unique smoky, sweet heat. For substitutes, use red pepper flakes or cayenne pepper, but the flavor profile will be slightly different.

• How spicy is this cucumber salad?

The spice level depends on the amount of gochugaru you use. Start with 1-2 teaspoons for a mild heat, and adjust according to your preference. You can always add more or less to control the spiciness.

• Can I make this salad ahead of time?

Yes! This salad actually tastes better after marinating. You can prepare it up to 24 hours in advance, which allows the cucumbers to absorb more flavor. Just keep it refrigerated and toss before serving.

Why Spicy Korean Cucumber Salad Is a Flavorful Kick

• Quick Refresh Your Palate: This spicy Korean cucumber salad bursts with vibrant flavors that awaken your taste buds and provide a cool, zesty experience perfect for hot days.
• Minimal Prep Magic: Requiring just simple slicing and mixing, this recipe demands minimal kitchen skills and delivers maximum taste with minimal effort.
• Nutrition Packed Punch: Loaded with fresh cucumbers and powerful Korean seasonings, the salad offers a healthy side dish that's low in calories and high in deliciousness.
• Versatile Crowd-Pleaser: Great as a side dish for barbecues, potlucks, or alongside grilled meats, this cucumber salad adapts seamlessly to various meal settings and keeps everyone coming back for more.

What Goes Into Spicy Korean Cucumber Salad

• Cucumbers: Fresh, crisp cucumbers that provide a cool and refreshing base for the salad.

• Soy Sauce: Adds a savory umami flavor to the salad.
• Rice Vinegar: Brings a tangy and slightly acidic taste that balances the dish.
• Sesame Oil: Provides a rich, nutty aroma and depth of flavor.
• Sugar: Helps to balance the salty and spicy elements of the salad.

• Garlic, Green Onions: Add a sharp, pungent flavor and fresh, mild onion notes.
• Gochugaru: Korean red pepper flakes that deliver a signature spicy kick.

• Sesame Seeds: Sprinkled on top for a subtle crunch and nutty flavor.

How to Make Spicy Korean Cucumber Salad

Step 1: Slice and Prep Cucumbers

Grab your crisp cucumbers and slice them super thin using a sharp knife or mandoline. Aim for delicate, translucent slices that will soak up all the delicious flavors. Transfer the cucumber slices into a roomy mixing bowl.

Step 2: Create Flavor-Packed Dressing

• Soy sauce
• Rice vinegar
• Sesame oil
• Granulated sugar
• Minced fresh garlic
• Gochugaru (Korean red pepper flakes)

Blend everything until the sugar completely dissolves, creating a vibrant and tangy sauce.

Step 3: Combine and Coat

Pour the spicy dressing over the cucumber slices. Gently toss the cucumbers using a spatula or your hands, ensuring every single slice gets thoroughly coated with the mouthwatering marinade.

Step 4: Chill and Marinate

Cover the bowl and pop it into the refrigerator. Let the cucumber salad sit and soak up all those incredible flavors for at least 30 minutes. This resting time allows the cucumbers to absorb the sauce and become wonderfully seasoned.

Step 5: Garnish and Serve

Just before serving, sprinkle freshly sliced green onions and a generous handful of toasted sesame seeds on top. These final touches add a delightful crunch and extra layer of flavor to your Korean cucumber salad.

Expert Tips for Spicy Korean Cucumber Salad

• Chill cucumbers before slicing for extra crispness and a refreshing texture.
• Adjust gochugaru levels to control spice intensity, making the dish milder or hotter based on personal preference.
• Use English cucumbers for a more delicate and less watery salad that absorbs marinade beautifully.
• Substitute honey or agave for sugar to create a lower-glycemic version with natural sweetness.
• Add toasted sesame seeds right before serving to maintain their crunch and enhance nutty flavor profile.

Flavorful Twists on Spicy Korean Cucumber Salad

• Cool Summer Roll: Wrap the marinated cucumber salad in rice paper with fresh herbs for a light, refreshing appetizer.
• Grilled Protein Companion: Top the cucumber salad over grilled chicken, tofu, or fish to add a zesty, cool crunch.
• Kimchi Fusion Blend: Mix in chopped kimchi with the cucumber salad for an extra spicy and tangy Korean-inspired version.
• Noodle Salad Transformation: Toss the cucumber mixture with cold soba or rice noodles for a quick, chilled main dish.

Spicy Korean Cucumber Salad Recipe

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4.6 from 23 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Korean cucumber salad delivers a zesty crunch that dances between heat and refreshment. Crisp cucumbers mingle with gochugaru and sesame, creating a side dish perfect for summer meals and barbecue gatherings you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 2 cucumbers
• 1/4 cup (60 milliliters) soy sauce
• 1 teaspoon (5 grams) gochugaru (Korean chili flakes)

Seasonings and Flavor Enhancers:

• 2 tablespoons (30 milliliters) rice vinegar
• 1 tablespoon (15 milliliters) sesame oil
• 1 tablespoon (12.5 grams) sugar
• 1 clove garlic, minced
• 1 green onion, sliced

Garnish:

• Sesame seeds

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Instructions

1. Using a sharp knife, delicately slice cucumbers into translucent, uniform thin rounds and transfer to a mixing vessel.
2. Create a vibrant marinade by whisking together soy sauce, rice vinegar, sesame oil, sugar, minced garlic, and fiery gochugaru until the sugar completely dissolves.
3. Drench the cucumber slices with the prepared sauce, gently tossing to ensure each piece is thoroughly coated with the zesty dressing.
4. Refrigerate the salad for a minimum of 30 minutes, allowing the cucumbers to absorb the complex flavor profile and become slightly pickled.
5. Just before presenting, sprinkle freshly sliced green onions and toasted sesame seeds across the top, adding a crunchy textural contrast and visual appeal.

Notes

• Adjust spice levels by reducing or increasing gochugaru for personal heat preference.
• For a gluten-free version, replace traditional soy sauce with tamari or coconut aminos.
• Ensure cucumbers are fresh and crisp to maintain a satisfying crunch in the salad.
• Prep the salad ahead of time for deeper flavor infusion, allowing ingredients to meld together for maximum taste impact.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Appetizer, Snacks
• Method: Marinating
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 63 kcal
• Sugar: 4 g
• Sodium: 910 mg
• Fat: 4 g
• Saturated Fat: 0.6 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 0 mg