Korean Cucumber Salad Spicy Sweet (Printable)
Crisp cucumbers tossed in spicy-sweet gochugaru dressing with sesame oil. Ready in 10 minutes.
# What You Need:
→ Vegetables
01 - 2 large English cucumbers (or 4-5 Persian cucumbers), thinly sliced
02 - 2 green onions, finely sliced
→ Seasonings & Sauce
03 - 1 ½ tablespoons gochugaru (Korean red chili flakes)
04 - 1 tablespoon soy sauce (use tamari for gluten-free)
05 - 1 tablespoon rice vinegar
06 - 1 tablespoon toasted sesame oil
07 - 1 teaspoon sugar
08 - 1 teaspoon minced garlic
09 - ½ teaspoon salt
→ Garnish
10 - 1 tablespoon toasted sesame seeds
# Steps:
01 - Place sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water. Drain cucumbers and gently squeeze out any remaining liquid.
02 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is completely dissolved.
03 - Add drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
04 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.
# Expert Hints:
01 -
- The crunch stays impossibly fresh even after dressing
- It comes together in ten minutes flat
- The sweet-heat balance keeps you coming back for another bite
02 -
- Dont skip the salting step or youll end up with watery salad
- The flavors meld better if you let it sit for 10 minutes before serving
- Persian cucumbers stay crunchier longer than English varieties
03 -
- Use a mandoline for paper thin slices if you want restaurant quality
- Let the salad sit for 10 minutes before serving for deeper flavor