How can I make Spicy Korean Cucumber Salad less spicy?

To reduce the heat, simply decrease the amount of gochugaru (Korean red pepper flakes) in the dressing. Start with a smaller amount and taste as you go. You can also omit or substitute it with a milder pepper to suit your spice tolerance.

Can I make Spicy Korean Cucumber Salad ahead of time?

Yes, this salad can be made up to 2 days in advance. Just make sure to store it in an airtight container in the refrigerator. Let the salad sit for a few minutes before serving to allow the flavors to develop further.

Can I use other types of cucumbers for this recipe?

While Persian and English cucumbers are the best options for this recipe due to their thin skin and low seed content, you can also use regular cucumbers. Just make sure to peel and remove the seeds to prevent the salad from becoming too watery.

Is Spicy Korean Cucumber Salad vegan and gluten-free?

Yes, Spicy Korean Cucumber Salad is both vegan and gluten-free, as long as you use a gluten-free soy sauce alternative like tamari or coconut aminos. The rest of the ingredients, such as sesame oil, gochugaru, and rice vinegar, are naturally gluten-free and plant-based.

The Best Spicy Korean Cucumber Salad - Easy, Quick, & Refreshing

Name: The Best Spicy Korean Cucumber Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Korean
Ingredients: 4 Persian cucumbers, ends removed and cut into ½ inch chunks; 1 tablespoon gochugaru (Korean red pepper flakes); 1 tablespoon sesame seeds; 3 teaspoons soy sauce; ½ teaspoon sesame oil; 1 teaspoon rice vinegar; ½ teaspoon sugar

Description

Spicy Korean Cucumber Salad is a fresh, tangy, and spicy side dish made with crispy cucumbers tossed in a flavorful dressing of gochugaru, sesame oil, rice vinegar, and soy sauce. The salad offers a perfect balance of heat, acidity, and umami, making it a refreshing complement to any meal. It’s quick to prepare and packed with delicious, bold flavors that will elevate your dining experience.

Ingredients

Scale

4 Persian cucumbers, ends removed and cut into ½ inch chunks
1 tablespoon gochugaru (Korean red pepper flakes)
1 tablespoon sesame seeds
3 teaspoons soy sauce
½ teaspoon sesame oil
1 teaspoon rice vinegar
½ teaspoon sugar

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Instructions

In a medium-sized bowl, whisk together the gochugaru, soy sauce, sesame oil, sesame seeds, rice vinegar, and sugar until well combined.
Add the chopped cucumbers to the dressing and toss gently to coat all the pieces evenly.
Taste the salad for seasoning and adjust as necessary, adding more soy sauce or gochugaru if desired.
Let the salad marinate for 10 minutes to allow the flavors to meld.
Serve chilled or at room temperature, and enjoy the spicy, refreshing crunch!

Notes

For a milder salad, use less gochugaru or substitute with a milder chili flake.
If you prefer a garlicky kick, add minced garlic to the dressing.
This salad can be made ahead and stored in the fridge for up to 2 days.
Do not salt the cucumbers until after marinating to avoid excessive water release.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Side Dish
Method: Mixing
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 35 kcal
Sugar: 2 g
Sodium: 286 mg
Fat: 2 g
Saturated Fat: 0.3 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 0 mg