Spicy Korean Cucumber Salad Recipe
Introduction
This Spicy Korean Cucumber Salad is a refreshing and flavorful side dish perfect for warm days or anytime you want a crunchy, tangy bite with a kick. Combining smashed cucumbers with a spicy, savory dressing, it’s quick to prepare and packed with vibrant textures and tastes.
Ingredients
- 24 ounces (680g) cucumbers (Persian, Japanese, Korean, or English cucumbers)
- 1 teaspoon kosher salt
- 1 large shallot, thinly sliced
- 2 scallions, sliced on a bias
- 1 tablespoon white sesame seeds, toasted or roasted
- 2 tablespoons gochujang (Korean red chile paste)
- ½ tablespoon gochugaru (Korean red chile flakes)
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons agave nectar or organic cane sugar
- 3 garlic cloves, minced or crushed with a press
Instructions
- Step 1: Wash and dry the cucumbers. Slice off the ends and cut in half lengthwise. Use the flat side of a large, heavy knife or cleaver to smash the cucumbers by pressing down with the heel of your palm. If using large cucumbers, first chop into 2- to 3-inch segments before smashing.
- Step 2: Tear the smashed cucumbers into bite-sized chunks and place them in a colander over a bowl or sink. Sprinkle with kosher salt and toss to coat evenly. Place a resealable bag filled with ice and cold water (or frozen peas) on top to weigh them down. Refrigerate for at least 30 minutes or up to 4 hours.
- Step 3: While the cucumbers rest, thinly slice the shallot and slice the scallions on a diagonal, separating the green parts for garnish.
- Step 4: In a large bowl, whisk together gochujang, gochugaru, toasted sesame oil, soy sauce, rice vinegar, agave nectar (or sugar), and minced garlic until well combined.
- Step 5: After resting, discard the liquid from the cucumbers and squeeze handfuls to remove excess water, or use a salad spinner to dry them.
- Step 6: Add the cucumbers, shallots, and the white/light green parts of the scallions to the dressing. Use your hands to gently massage the dressing into the cucumbers for about a minute. Just before serving, sprinkle with toasted sesame seeds and the reserved scallion greens and toss gently.
Tips & Variations
- Use Persian or Korean cucumbers for a crisper texture and thinner skin that doesn’t require peeling.
- If you prefer less heat, reduce the amount of gochujang and gochugaru or substitute with mild chili paste.
- Adding a splash of fresh lime juice brightens the flavors beautifully.
- For extra crunch, garnish with chopped toasted peanuts or walnuts.
Storage
Store the salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften over time, so it’s best enjoyed fresh. If needed, stir gently before serving. Serve chilled or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular cucumbers for this salad?
Yes, regular cucumbers like English cucumbers can be used, but they have thicker skin and more seeds. It’s best to peel and remove seeds if you want a less watery salad, then smash as directed.
What can I substitute for gochujang if I don’t have it?
If you don’t have gochujang, you can mix miso paste with a little chili powder or hot sauce for a similar umami and spice, though the flavor will differ slightly from authentic Korean taste.
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Spicy Korean Cucumber Salad Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
This Spicy Korean Cucumber Salad is a refreshing, crunchy, and flavorful side dish that combines smashed cucumbers with a spicy and savory dressing made from gochujang, gochugaru, sesame oil, and garlic. Perfect for a quick appetizer or a vibrant accompaniment to any Korean meal, this salad balances heat, tang, and nuttiness with a delightful crunch.
Ingredients
Cucumbers
- 24 ounces (680g) cucumbers (Persian, Japanese, Korean, or English cucumbers)
- 1 teaspoon kosher salt
Vegetables
- 1 large shallot, thinly sliced
- 2 scallions, sliced on a bias (separate dark green parts for garnish)
Dressing
- 1 tablespoon white sesame seeds, toasted or roasted
- 2 tablespoons gochujang (Korean red chile paste)
- ½ tablespoon gochugaru (Korean red chile flakes)
- 1 ½ tablespoons toasted sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons agave nectar or organic cane sugar
- 3 garlic cloves, minced or crushed with a press
Instructions
- Smash the cucumbers: Wash and dry the cucumbers, slice off the ends, and cut them in half lengthwise. Using a large, heavy knife (a cleaver is ideal), press the flat side against the cucumber halves with the heel of your palm to smash them gently. For large cucumbers, chop into 2- to 3-inch segments before smashing.
- Salt the cucumbers: Tear the smashed cucumbers into bite-sized pieces and place them in a colander over a bowl or sink. Sprinkle with 1 teaspoon kosher salt and toss to coat evenly. Place a resealable bag filled with ice and cold water or frozen peas on top to weigh them down, encouraging water release. Refrigerate for at least 30 minutes, up to 4 hours. Discard the accumulated water and shake off excess moisture.
- Prepare shallots and scallions: Thinly slice the shallot. Slice scallions on a hard bias, keeping the dark green parts separate for garnish.
- Make the dressing: In a large bowl, whisk together gochujang, gochugaru, toasted sesame oil, soy sauce, rice vinegar, agave nectar or cane sugar, and minced garlic until smooth and well combined.
- Drain cucumbers: After resting, gently squeeze the cucumbers to remove excess water until no water drips out, similar to wringing a washcloth. Alternatively, you may use a salad spinner to spin them dry.
- Assemble the salad: Add the drained cucumbers, scallion whites and light greens, and sliced shallots to the dressing. Use your hands to massage the dressing into the cucumbers for about one minute, ensuring flavors are absorbed. Just before serving, sprinkle with toasted sesame seeds and the reserved dark green scallion tops, then toss gently to combine.
Notes
- Using a heavy knife or cleaver to smash cucumbers helps create a better texture for absorbing the dressing.
- Weighing down the cucumbers with ice or frozen peas ensures more moisture is drawn out, resulting in a crispier salad.
- Toasted or roasted sesame seeds add a deeper nuttiness and enhance the authentic Korean flavor.
- Substitutions for sugar include agave nectar to keep it natural and slightly healthier.
- This salad is best served chilled and fresh but will keep in the refrigerator for up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Korean
Keywords: Spicy Korean Cucumber Salad, Korean side dish, Gochujang cucumber salad, Korean cucumber recipe, spicy cucumber salad
