Spicy Korean Cucumber Salad is the perfect beginner’s recipe to Korean cooking. This recipe will take under 20 minutes. Pairs well with meat and other vegetable banchans.
It requires little prep work and uses common pantry sauces. The cucumbers have a slightly spicy yet tangy kick, which helps refresh the palate after eating something greasy or meaty. In Seoul, we see this often in restaurants (often BBQ joints) as a complementary side-dish. Lately, we have been eating these cucumbers at home with a bowl of hot sticky rice. It tastes amazing! Even better, this recipe is both vegetarian and vegan friendly.
Spicy Korean Cucumber Salad
- Cucumbers - 3 whole
- Vinegar - 3 teaspoons
- Korean red chili flakes - 2.5 teaspoons
- Sugar - 2.5 teaspoons
- Soy Sauce - 1 teaspoon
- Minced Garlic - 1 teaspoon
- Sesame oil - 1 teaspoon
- Sesame seeds - Few shakes garnish
- Wash all three cucumbers and skin each cucumber with a peeler. Do not peel-off all of the skin, rather make uneven peels
- Chop cucumbers into half inch circles
- Pour salt onto the cucumbers and give them a good mix with your hands to coat thoroughly. Set the cucumbers aside for 30 minutes and they will slowly release water. Rinse them off and get rid of excess water
- For the marinade: Thoroughly mix vinegar, Korean red chili powder, sugar, soy sauce, sesame oil and minced garlic in a bowl
- Dress the cucumbers with the marinade. Get in there with you hands and coat all of it!
- Refrigerate – taste better when served chilled
- The cucumbers taste best when eaten within 1-2 days
- When placed in refrigerator, the cucumbers will release water. This is normal - no worries.
- Watch video below for detailed walk-through