Fresh Korean Spicy Cucumber Salad Recipe Easy Homemade Gochugaru Garlic Side Dish
A quick and easy Korean spicy cucumber salad featuring crunchy cucumbers, smoky gochugaru, and punchy garlic, perfect as a refreshing side dish or snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Korean
Ingredients
Scale
- 2 medium English cucumbers, thinly sliced
- 1½ tablespoons gochugaru (Korean red chili flakes)
- 3 cloves garlic, minced
- 2 tablespoons rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 teaspoon sugar
- ½ teaspoon salt, plus extra for soaking cucumbers
- 2 stalks green onions, thinly sliced
- 1 teaspoon toasted sesame seeds (optional)
Instructions
- Slice the cucumbers into thin rounds about ⅛ inch (3 mm) thick. Place in a colander and sprinkle with ½ teaspoon salt. Toss to coat evenly and let sit for 15 minutes to draw out excess moisture.
- While cucumbers are salting, combine minced garlic, gochugaru, rice vinegar, soy sauce, sugar, and sesame oil in a small bowl or jar. Stir or shake well until sugar dissolves and mixture is uniform.
- Rinse cucumbers briefly under cold water to remove excess salt, then pat dry with paper towels.
- Transfer cucumbers to a large mixing bowl. Pour dressing over and toss gently but thoroughly to coat. Add sliced green onions and toasted sesame seeds, tossing gently again.
- Let salad rest for at least 10 minutes before serving to allow flavors to meld.
Notes
Do not skip the salting step to draw out moisture and keep cucumbers crisp. Use fresh gochugaru for best flavor. Toast sesame seeds yourself for aroma. Adjust sugar and spice to taste. Salad is best eaten fresh within a few hours to avoid sogginess.
Nutrition
- Serving Size: About ½ cup (120 gra
- Calories: 50
- Sugar: 3
- Sodium: 300
- Fat: 2
- Saturated Fat: 0.3
- Carbohydrates: 6
- Fiber: 1
- Protein: 1
Keywords: Korean cucumber salad, spicy cucumber salad, gochugaru recipe, garlic cucumber salad, easy Korean side dish, summer salad, gluten-free salad, vegan salad