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
Scale
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
