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To make a tasty Spicy Korean Cucumber Salad, you will need: - 2 large cucumbers - 1 tablespoon salt - 3 tablespoons Korean red pepper flakes (gochugaru) - 2 tablespoons sugar - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 green onions, finely chopped - 2 cloves garlic, minced - 1 tablespoon sesame seeds - Optional: A pinch of chili powder for extra heat When choosing cucumbers, look for ones that are firm and smooth. Fresh cucumbers should be bright green and free of wrinkles. Avoid cucumbers with soft spots or blemishes. Smell the cucumber; it should have a fresh scent. If you can, buy organic cucumbers for better taste and fewer chemicals. You can add a pinch of chili powder if you want more spice. Some people like to include carrots or radishes for extra crunch. For a tangy twist, try adding a splash of lime juice. These options can elevate the dish, making it even more exciting and flavorful. {{ingredient_image_1}} Start with fresh cucumbers. Wash them well under running water. Cut off both ends. Slice each cucumber in half lengthwise. Use a spoon to scoop out the seeds. This step makes the salad crunchier. Next, cut the cucumbers into thin half-moons. Place these slices in a large mixing bowl. Sprinkle them with salt. Let them sit for about 10-15 minutes. This helps to pull out excess moisture from the cucumbers. While the cucumbers rest, prepare the dressing. Grab a small bowl and add the Korean red pepper flakes. Then, mix in the sugar, rice vinegar, sesame oil, and minced garlic. If you want more heat, add a pinch of chili powder. Stir the mixture well until the sugar dissolves. This dressing brings all the flavors together. After 15 minutes, rinse the salted cucumbers under cold water. Drain them well and pat dry with paper towels. Place the drained cucumbers back in the mixing bowl. Pour the prepared dressing over them. Toss gently to coat every slice. Add the chopped green onions and sprinkle sesame seeds on top. Toss again to mix everything. For the best taste, let the salad chill in the fridge for about 30 minutes. This allows the flavors to meld nicely. Serve the salad in a chilled glass bowl. Garnish with extra sesame seeds and cucumber slices for a nice touch. Enjoy your refreshing spicy Korean cucumber salad! To change the heat of your salad, adjust the gochugaru. If you like it mild, use less. For more heat, add a pinch of chili powder. Start with a small amount, taste, and add more if needed. This way, you can find your perfect spice level. Store leftovers in a sealed container in the fridge. They stay fresh for up to three days. The flavors get better after a day, so don’t worry about making it ahead. Serve the salad cold in a chilled bowl. This keeps it crisp and refreshing. For a deeper taste, let your salad marinate. After mixing, cover it and place it in the fridge. Let it sit for 30 minutes to one hour. This allows the cucumbers to soak up the dressing. The longer it sits, the more flavor it will have. Enjoy this dish as a side or a light snack! Pro Tips Choose the Right Cucumbers: For the best crunch and flavor, select firm cucumbers with a vibrant green color and smooth skin. Adjust the Spice Level: If you prefer a milder salad, reduce the amount of gochugaru or omit the optional chili powder. Let it Chill: Allowing the salad to sit in the refrigerator for at least 30 minutes enhances the flavors, making it even more delicious. Experiment with Add-ins: Feel free to add other vegetables like radishes or bell peppers for more color and texture. {{image_2}} You can mix up your salad by adding other crunchy veggies. Try using radishes for a peppery kick. Carrots add a sweet touch and vibrant color. Thinly sliced bell peppers bring extra crunch and flavor. You can even add shredded cabbage for a bit of crunch. Just remember to adjust the salt and dressing to fit the new veggies. Want to make it heartier? Add proteins like sliced grilled chicken or tofu. Shrimp can also be a great addition for a seafood twist. For a vegetarian option, consider chickpeas for extra protein. Top your salad with toasted nuts like almonds or cashews for a nice crunch. Each option will change the flavor and texture, making it unique. If you want to switch up the flavor, try different dressings. Soy sauce or tamari can add a salty, umami taste. For a tangy twist, mix in some lime juice. You can also add honey for a hint of sweetness or sesame seeds for nuttiness. Each dressing brings a new vibe to your salad. Experiment to find your favorite! To keep your spicy Korean cucumber salad fresh, transfer leftovers to a container. Make sure the cucumbers are well-coated in the dressing. This helps to maintain flavor and moisture. Seal the container tightly to keep air out. I recommend using glass containers for storing your salad. Glass is non-reactive and helps prevent any unwanted flavors. If you prefer plastic, choose BPA-free containers. Both options should have a tight lid to keep out air. Your salad can last in the fridge for about 3 to 5 days. To keep it crisp, store the cucumbers and dressing separately if possible. If you notice any excess moisture, drain it off before serving. For the best taste, enjoy your salad within two days. If you don’t have gochugaru, you can use red pepper flakes. They add heat but lack the unique flavor. You might also mix paprika with a little cayenne. This mix gives a similar taste. Just remember, gochugaru has a smoky flavor. Adjust the amount based on your spice preference. You can store this salad in the fridge for up to three days. Keep it in an airtight container. The flavors may get stronger over time. However, the cucumbers might lose their crunch. For the best taste, enjoy it fresh on the first day. Yes, this salad is great for meal prep. You can make it ahead of time. Just keep the cucumbers and dressing separate until you're ready to eat. This keeps the cucumbers crisp. When you combine them, the salad stays fresh and tasty. In this article, we explored a fresh and tasty salad recipe. We covered essential ingredients, including tips for selecting cucumbers and optional flavors. I shared step-by-step instructions for preparation and serving. We discussed tricks for adjusting spice levels and storage tips. Additionally, I provided variations for adding different veggies and proteins. In short, this salad is versatile and easy to make. Try it, customize it, and enjoy!

Spicy Korean Cucumber Salad

A refreshing and spicy salad made with cucumbers, Korean red pepper flakes, and a tangy dressing.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 50 minutes
Course Side Dish
Cuisine Korean
Servings 4
Calories 80 kcal

Ingredients
  

  • 2 large cucumbers
  • 1 tablespoon salt
  • 3 tablespoons Korean red pepper flakes (gochugaru)
  • 2 tablespoons sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 green onions finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds
  • a pinch chili powder (optional)

Instructions
 

  • Start by washing the cucumbers. Cut off both ends and slice them in half lengthwise. Use a spoon to scoop out the seeds for a crunchier texture. Then, slice the cucumbers into thin half-moons.
  • Place the cucumber slices in a large mixing bowl and sprinkle with salt. Let them sit for about 10-15 minutes to draw out excess moisture.
  • While the cucumbers are resting, make the dressing. In a small bowl, combine the Korean red pepper flakes, sugar, rice vinegar, sesame oil, minced garlic, and optional chili powder. Mix well until the sugar is dissolved.
  • After the cucumbers have rested, rinse them under cold water and drain them thoroughly. Pat them dry with paper towels to remove excess moisture.
  • Add the drained cucumbers back into the mixing bowl. Pour the dressing over the cucumbers and toss gently to coat them evenly.
  • Add the chopped green onions and sprinkle the sesame seeds on top. Toss once more to mix everything together.
  • For the best flavor, let the salad sit for about 30 minutes in the refrigerator before serving to allow the flavors to meld.

Notes

For the best flavor, let the salad sit for about 30 minutes in the refrigerator before serving.
Keyword cucumber, korean, salad, spicy