Spicy Korean Cucumber Salad
This Spicy Korean Cucumber Salad combines crisp cucumber rounds with a fiery gochugaru–sesame dressing and a hit of garlic. It’s a lightning-fast, refreshing side that pairs perfectly with grilled meats, rice bowls, or as a cooling snack.
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.