When I’m craving something light, refreshing, and bold, this Spicy Korean Cucumber Salad is my go-to side dish.
It’s crunchy, garlicky, slightly sweet, and has the perfect level of heat thanks to gochugaru.
Whether served with Korean BBQ, rice bowls, or just as a midday snack, this salad delivers flavor fast—with just a few ingredients and no cooking required.
Why You’ll Love This Recipe
Quick and simple – Comes together in under 15 minutes.
Fresh and flavorful – A perfect balance of spicy, salty, and tangy.
Great with any meal – Pairs well with grilled meats, rice, or tofu.
Healthy and vegan – Made with plant-based pantry staples.
Crisp texture – Satisfying crunch in every bite.
Ingredient Highlights (What You’ll Need)
Cucumber – English or Persian cucumbers are ideal for crunch and minimal seeds.
White onion – Thinly sliced for bite and slight sweetness.
Green onion – Adds color and mild freshness.
Fresh garlic – Finely minced to give bold garlicky flavor.
Soy sauce – Adds umami and saltiness to the dressing.
Rice vinegar – Provides that essential tang.
Sugar – Balances out the sharp vinegar and spice.
Gochugaru – Korean red pepper flakes that add vibrant heat and color.
Sesame oil – Toasted and nutty, it finishes the dish beautifully.
Sesame seeds – For extra crunch and aroma.
Salt – To enhance and balance all flavors.
Pro Tips Before You Start
Slice evenly – Aim for 1/4 inch thick cucumber rounds to absorb the dressing well.
Chill the salad – Let it rest 10 minutes for best flavor before serving.
Use gochugaru if possible – Regular chili flakes don’t have the same fruity depth.
Fresh garlic makes a difference – Adds the most authentic Korean taste.
Serve same-day – Best enjoyed within a few hours to maintain crisp texture.
How to Make Spicy Korean Cucumber Salad
Step 1: Slice the Cucumbers
Wash and thinly slice the cucumbers into 1/4 inch rounds.
Add them to a large mixing bowl.
Step 2: Add the Vegetables
Thinly slice the white onion. Chop the green onion and mince the garlic.
Add everything to the bowl with the cucumbers.
Step 3: Make the Dressing
In a small bowl, combine soy sauce, rice vinegar, sugar, sesame oil, gochugaru, sesame seeds, and salt.
Whisk until fully blended.
Step 4: Toss Everything Together
Pour the dressing over the cucumbers and aromatics.
Toss thoroughly with clean hands or tongs until evenly coated.
Step 5: Let It Rest and Serve
Let the salad sit for 5–10 minutes so the flavors can develop.
Serve chilled or at room temperature.
What to Serve It With
Korean BBQ – Delicious with bulgogi, galbi, or spicy grilled pork.
Bibimbap – Adds tang and crunch to rice bowls.
Steamed rice – Balances heat with simplicity.
Grilled tofu or fish – Perfect contrast to rich or smoky flavors.
Noodle bowls – Brightens up any soba or cold noodle dish.
Variations & Substitutions
Use Persian cucumbers – No peeling required and extra crunch.
Add shredded carrots – Adds color and slight sweetness.
Make it mild – Use less gochugaru or omit entirely.
Use garlic powder – In a pinch, 1/4 tsp can replace fresh garlic.
Swap vinegars – Try apple cider or white vinegar if needed.
Low-sodium soy sauce – Great for those watching salt intake.
Storage & Leftovers
Refrigerate – Store in an airtight container for up to 2 days.
Best eaten fresh – Texture is crispest on the first day.
Do not freeze – The cucumbers will become soggy.
Make-ahead tip – Prep the dressing separately and toss just before serving.
FAQs
What cucumbers are best for this salad?
English or Persian cucumbers are best.
They’re seedless and have thin skins.
Can I use chili flakes instead of gochugaru?
Yes, but the flavor won’t be as mild and fruity.
Gochugaru is more authentic.
Is this salad spicy?
Mildly spicy. You can easily reduce the gochugaru to adjust heat level.
Can I use garlic powder instead of fresh garlic?
Fresh garlic gives the boldest flavor, but garlic powder can work in a pinch.
How long does this last in the fridge?
Up to 2 days, but best texture is within the first few hours.
Is this dish vegan?
Yes, all the ingredients are plant-based.
Can I add other vegetables?
Absolutely! Try julienned carrots, radish, or thin-sliced cabbage.
Final Thoughts
This Spicy Korean Cucumber Salad is one of those recipes that’s so simple, yet so powerful.
It wakes up your palate with bold flavor and crisp texture, and it’s the easiest way to bring Korean flair to your plate.
Once you try it, you’ll want to keep it in your regular rotation—trust me!
Spicy Korean Cucumber Salad
Ingredients
- 1 English cucumber 260g or 3 small cucumbers
- 1/4 white onion thinly sliced
- 1 green onion chopped
- 3 garlic cloves minced
Dressing
- 1 tbsp soy sauce
- 1 tbsp rice vinegar or white vinegar
- 1 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp gochugaru adjust to taste
- 1 tsp toasted sesame seeds
- 1/2 tsp salt or to taste
Instructions
- Slice cucumbers into 1/4 inch rounds and place in a mixing bowl.
- Add sliced onion, green onion, and minced garlic.
- In a separate bowl, whisk together soy sauce, vinegar, sugar, sesame oil, gochugaru, sesame seeds, and salt.
- Pour dressing over cucumbers. Toss to coat thoroughly.
- Let sit for 5–10 minutes before serving. Serve chilled.
- See full steps with tips & photos → https://mischacrossing.com/spicy-korean-cucumber-salad/
Notes
- For extra crunch, sprinkle in a handful of thinly sliced radishes or water chestnuts.
- If you prefer less heat, start with 1 tsp gochugaru and add more after tasting.
- This salad keeps in the fridge for up to 2 days—toss again before serving.
