Name: Spicy Korean-Style Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 1 large cucumber, thinly sliced; 1/2 medium red onion, thinly sliced; 1 1/2 tbsp gochujang; 1 tsp gochugaru or chili flakes; 2 tbsp soy sauce; 1 1/2 tbsp rice vinegar; 1 garlic clove, finely grated; 1 tsp liquid sweetener, such as agave syrup; 1 1/2 tsp sesame oil; 1 tbsp sesame seeds

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I make this spicy Korean-style cucumber salad whenever I want something crisp, refreshing, and full of bold flavor. The cucumbers stay crunchy while the gochujang dressing adds the perfect balance of heat, tanginess, and light sweetness. It comes together in just a few minutes, making it a quick side dish for busy days or casual dinners.

Spicy Korean-Style Cucumber Salad

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 large cucumber

½ medium red onion

1 ½ tablespoon gochujang

1 teaspoon gochugaru or chili flakes

2 tablespoon soy sauce

1 ½ tablespoon rice vinegar

1 garlic clove, finely grated

1 teaspoon liquid sweetener, such as agave syrup

1 ½ teaspoon sesame oil

1 tablespoon sesame seeds

Directions

I thinly slice the cucumber using a mandoline or a sharp knife for even, crisp pieces.

I thinly slice the red onion and place it together with the cucumber into a sealable container or jar.

I add the gochujang, gochugaru, soy sauce, rice vinegar, grated garlic, sweetener, sesame oil, and sesame seeds.

I tightly close the lid and shake everything until the vegetables are evenly coated in the spicy dressing.

I serve the salad immediately when I want maximum crunch, or I let it sit for 10 to 15 minutes for a juicier, lightly pickled texture.

Servings and timing

Servings: 2 servings

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: 124 kcal per serving

Variations

I sometimes add thinly sliced carrots or radishes for extra crunch and color. When I want a fresher flavor, I mix in chopped cilantro or green onions. For a slightly sweeter version, I increase the agave syrup a little. I also like adding crushed peanuts or extra sesame seeds for more texture. If I prefer a milder salad, I reduce the gochugaru or use less gochujang.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers release more liquid as they sit, so the salad becomes softer and more pickled over time. I usually give it a quick stir before serving again. Since this is a fresh salad, I do not reheat it.

FAQs

Can I make this salad ahead of time?

I can prepare it a few hours ahead and keep it refrigerated, but I find the cucumbers stay crunchiest when served shortly after mixing.

What can I use instead of gochugaru?

I use regular chili flakes if I do not have gochugaru available. The flavor changes slightly, but the salad still tastes delicious.

Is this recipe very spicy?

I find the spice level medium, but I can easily adjust it by using less gochujang or fewer chili flakes.

Can I use another type of cucumber?

I like using English cucumbers or Persian cucumbers because they stay crisp and have fewer seeds, but most cucumber varieties work well.

What dishes pair well with this salad?

I enjoy serving it with rice dishes, noodles, tofu, grilled vegetables, or Korean-inspired meals because the refreshing flavor balances richer foods nicely.

Conclusion

I love how this spicy Korean-style cucumber salad delivers bold flavor with very little effort. The crisp cucumbers, spicy dressing, and nutty sesame finish create a refreshing side dish that works for quick lunches, dinners, or meal prep. It is simple, vibrant, and perfect whenever I want something fresh and satisfying.

📖 Recipe:

Spicy Korean-Style Cucumber Salad

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Author: Cheryl
Total Time: 10 minutes
Yield: 2 servings
Diet: Vegan

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Description

This spicy Korean-style cucumber salad is crisp, refreshing, and packed with bold flavor from gochujang, sesame oil, and garlic. It comes together in minutes for a quick and satisfying side dish or snack.

Instructions

Thinly slice the cucumber using a mandoline or sharp knife for even, crisp pieces.
Thinly slice the red onion and place it together with the cucumber into a sealable container or large bowl.
Add the gochujang, gochugaru, soy sauce, rice vinegar, grated garlic, sweetener, sesame oil, and sesame seeds.
Mix or shake everything well until the vegetables are evenly coated in the spicy dressing.
Serve immediately for maximum crunch, or let the salad sit for 10 to 15 minutes for a juicier, lightly pickled texture.