Quick Kimchi Cucumber Salad
Crisp, tangy, spicy Korean cucumber salad with gochujang and sesame. Ready in 10 minutes — perfect as a side or light dinner with rice.
- Total time
- 10 min
- Servings
- 4
- Calories
- 95
- Protein
- 2g
freshlightkoreanvegetarianvegangluten-freecrispycrunchy
Ingredients
- 2 whole cucumber (about 2 medium, English or Persian)
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- ½ tsp sugar
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Cut cucumber lengthwise in half, then slice crosswise into half-moons about 1/4-inch thick.
- 2
In a medium bowl, whisk gochujang, rice vinegar, sesame oil, and sugar until smooth and combined.
- 3
Add cucumber to the bowl and toss gently until every piece is coated.
- 4
Sprinkle sesame seeds over the top and serve immediately or chill for up to 2 hours.
Tools you’ll need
- sharp knife
- cutting board
- medium mixing bowl
- whisk
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