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Korean Spicy Cucumber Salad

A refreshing, crunchy, and spicy Korean side dish made with Persian cucumbers, gochugaru, and toasted sesame oil.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Asian, Korean
Calories: 45
Ingredients Equipment Method Notes

Ingredients
  

Vegetables
  • 4 Persian cucumbers sliced into rounds
  • 0.5 cup white onion thinly sliced
Dressing
  • 1 tbsp gochugaru Korean chili flakes
  • 1 tbsp sesame seeds toasted
  • 2 tsp soy sauce
  • 0.5 tsp sesame oil toasted
  • 1 tsp rice vinegar
  • 0.5 tsp sugar granulated

Equipment

  • Mixing bowl
  • Chef's Knife
  • Cutting Board

Method
 

  1. Wash and slice the Persian cucumbers into 1/4 inch thick rounds.
  2. Thinly slice the white onion into half-moons.
  3. In a large mixing bowl, combine the cucumbers and onions.
  4. Add the gochugaru, sesame seeds, soy sauce, sesame oil, rice vinegar, and sugar.
  5. Toss everything together until the cucumbers are thoroughly coated in the spicy dressing.
  6. Serve immediately or chill for 10 minutes to let flavors meld.

Notes

For a less spicy version, reduce gochugaru to 1/2 tablespoon. Best served fresh.