Spicy Korean Cucumber Salad
A crisp, fiery Korean side dish that comes together in minutes. Sliced cucumbers are tossed with a gochugaru-chili dressing and finished with sesame seeds for an addictive balance of heat, tang, and nuttiness.
- Total time
- 15 min
- Servings
- 4
- Calories
- 65
- Protein
- 2g
Ingredients
- 1.5 pounds (about 4 medium) cucumbers
- 2 tablespoons gochugaru (Korean red chili flakes)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon sesame seeds
Instructions
- 1
Place each cucumber on a cutting board and slice it lengthwise into long halves, cutting from one end to the other along the full length.
- 2
Scoop out the wet, seed-filled center of each cucumber half using a small spoon, leaving a thin wall of flesh on all sides.
- 3
Lay each hollowed cucumber half flat on the cutting board and slice it crosswise into 1/4-inch-thick half-moons, cutting straight down through the flesh.
- 4
Transfer the cucumber slices to a large mixing bowl, sprinkle with 1 teaspoon of salt, and toss gently to distribute the salt evenly.
- 5
In a small bowl, stir together the gochugaru, rice vinegar, sesame oil, and minced garlic with a spoon until a thick, chunky paste forms.
- 6
Pour the chili paste over the cucumbers and use a rubber spatula to toss everything together until the cucumber pieces are evenly coated with the red paste.
- 7
Sprinkle the sesame seeds over the top and give the salad one final gentle toss, then let it rest for 3 minutes before serving.
Tools you’ll need
- cutting board
- chef's knife (8-inch or larger)
- small spoon
- large mixing bowl
- small mixing bowl
- spoon
- rubber spatula
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