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–+ servings
Spicy Korean Cucumber Salad

Crunchy Spicy Korean Cucumber Salad in 20 Minutes

This Spicy Korean Cucumber Salad offers a refreshing crunch and a delightful balance of sweet and spicy flavors.
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Prep Time 20 minutes
Resting Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 58
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 large English Cucumber Substitute with 4-5 Persian cucumbers if needed.
  • 1 teaspoon Kosher Salt Enhances flavor and draws moisture from cucumbers.
For the Dressing
  • 3 tablespoons Rice or Distilled White Vinegar Apple cider vinegar can be used as a substitute.
  • 1 tablespoon Honey Maple syrup or agave nectar can be used for a vegan option.
  • 2 teaspoons Toasted Sesame Oil Toasted is recommended for deep flavor.
  • 1 tablespoon Gochugaru (Korean chili pepper flakes) Cayenne can be used as a substitute.

Equipment

  • Colander
  • mixing bowl
  • Knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Begin by slicing the large English cucumber thinly, aiming for even pieces. Place in a colander and sprinkle with kosher salt. Allow to sit for 15 minutes.
  2. While the cucumbers are resting, whisk together rice vinegar, honey, and toasted sesame oil in a mixing bowl. Stir in the gochugaru.
  3. After 15 minutes, drain excess liquid from cucumbers and pat dry. Toss cucumbers with the prepared dressing.
  4. Transfer salad to a serving dish and optionally sprinkle with toasted sesame seeds.

Nutrition

Serving: 1servingCalories: 58kcalCarbohydrates: 14gProtein: 1gSodium: 300mgPotassium: 200mgFiber: 1gSugar: 6gVitamin A: 5IUVitamin C: 15mgCalcium: 2mgIron: 1mg

Notes

Best served immediately for crisp freshness. Adjust the spice level by varying the amount of gochugaru.

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