Korean Cucumber Salad Spicy Sweet (Printable Version)
Quick crisp cucumbers with spicy Korean chili dressing, sesame oil, and rice vinegar. Ready in just 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
# How to Make It:
01 - Place the sliced cucumbers in a bowl and sprinkle with salt. Toss well and let sit for 5 minutes to draw out excess water.
02 - Drain the cucumbers and gently squeeze out any remaining liquid.
03 - In a large mixing bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic. Stir until sugar is dissolved.
04 - Add the drained cucumbers and green onions to the bowl. Toss everything together until cucumbers are evenly coated with the dressing.
05 - Transfer to a serving dish and sprinkle with toasted sesame seeds. Serve immediately for maximum crunch.
# Expert Tips:
01 -
- The magic happens in ten minutes flat with almost zero effort
- That perfect balance of sweet heat makes everything taste better
02 -
- Persian cucumbers stay crunchier longer than English varieties if you can find them
- The salad gets better after 15 minutes but loses texture after a day in the fridge
03 -
- Use a mandoline if you want uniformly thin slices that look professional
- Toast your sesame seeds in a dry pan for two minutes until fragrant