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Sweet & Spicy Korean Cucumber Salad

Sweet & Spicy Korean Cucumber Salad for Crunchy Delight

This Sweet & Spicy Korean Cucumber Salad bursts with flavor and crunch, making it a vibrant and satisfying dish perfect for any occasion.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Korean
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2-3 cucumbers Korean, Kirby or Persian Thin-skinned English cucumbers can be used as a substitute.
  • 1 teaspoon Salt Sea salt works best.
  • 2 cloves Garlic Minced.
  • 2 stalks Green Onion Chopped; chives can be substituted.
For the Dressing
  • 1 tablespoon Gochugaru (Korean Chili Flakes) Use red pepper flakes for a milder taste.
  • 2 tablespoons Toasted Sesame Oil
  • 1 tablespoon Brown Rice Syrup Honey or sugar can be used as an alternative.
  • 2 tablespoons Soy Sauce Use gluten-free soy sauce or coconut aminos if needed.
  • 1 tablespoon Rice Vinegar Any vinegar can substitute.
  • 1 teaspoon Toasted Sesame Seeds Toast raw seeds in a skillet until fragrant.

Equipment

  • mixing bowl
  • Cutting Board
  • knife
  • Spatula
  • tongs

Method
 

Preparation Steps
  1. Slice 2-3 cucumbers thinly and place them in a mixing bowl. Sprinkle with salt and let sit for 10 minutes.
  2. Gently squeeze the cucumbers to remove excess liquid and discard the watery remnants.
  3. In a separate bowl, combine garlic, green onions, gochugaru, sesame oil, brown rice syrup, soy sauce, rice vinegar, and sesame seeds. Stir until well mixed.
  4. Add the squeezed cucumbers back into the bowl with the dressing and toss gently until coated.
  5. Serve immediately or chill in the refrigerator for about an hour before serving.

Nutrition

Serving: 1servingCalories: 100kcalCarbohydrates: 10gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 230mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 8mgCalcium: 20mgIron: 0.5mg

Notes

This salad is best enjoyed fresh, but it can be made ahead and stored in an airtight container in the fridge for up to 5 days. Adjust the spice level by varying the amount of gochugaru used.

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