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.
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
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.
Notes
Add thinly sliced carrots or radishes for extra crunch and color.
Mix in chopped cilantro or green onions for a fresher flavor.
Increase the agave syrup slightly for a sweeter version.
Top with crushed peanuts or extra sesame seeds for more texture.
Reduce the gochugaru or gochujang for a milder salad.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Stir before serving again as the cucumbers release liquid over time.
This salad is best served cold and should not be reheated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No Cook
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 124 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
