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- 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 making Spicy Korean Cucumber Salad, the right ingredients are key. You need fresh cucumbers, which are crunchy and juicy. Salt helps to draw out moisture and keeps the cucumbers crisp. Korean red pepper flakes, or gochugaru, give the dish its signature heat. Sugar and rice vinegar balance the spiciness with sweetness and tang. Sesame oil adds a nutty flavor, while green onions and garlic bring freshness and depth. Sesame seeds add a nice crunch. If you like more heat, a pinch of chili powder can enhance the spice. Gather these ingredients before you start. Having everything ready makes the process smooth and fun. This dish is not only simple but also quick to prepare. You'll love how vibrant and tasty it is, making it a perfect side for any meal. {{ingredient_image_2}} Start by washing the cucumbers 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, slice the cucumbers into thin half-moon shapes. Place the cucumber slices in a large bowl. Sprinkle them with salt. Let them rest for 10-15 minutes. Salting pulls out excess moisture. This helps keep the salad crispy. While the cucumbers rest, mix the dressing. In a small bowl, combine Korean red pepper flakes, sugar, rice vinegar, sesame oil, minced garlic, and optional chili powder. Stir the mixture well until the sugar dissolves. After resting, rinse the cucumbers under cold water. This removes excess salt. Drain them well and use paper towels to pat them dry. Return the cucumbers to the mixing bowl. Pour the dressing over them. Toss gently to coat every piece. Add the chopped green onions to the salad. Sprinkle sesame seeds on top. Toss everything again to mix well. For the best flavor, refrigerate the salad for about 30 minutes. This time allows the flavors to blend together. To increase the heat, adjust the gochugaru. Start with the three tablespoons. If you want more spice, add a pinch of chili powder. This adds a nice kick. Remember, taste as you go. You can always add more spice, but you cannot take it out. Serve this salad in a chilled glass bowl. It looks great and keeps the salad fresh. Garnish with extra sesame seeds and cucumber slices on top. This adds color and texture. For the best flavor, serve it cold. It makes a perfect side dish on warm days. If your salad is too salty, rinse the cucumbers more after resting. Drain them well to remove excess salt. If it's too spicy, add a bit more sugar or extra cucumbers. This tones down the heat. Always taste first before serving. Adjust as needed for the best balance. Pro Tips Adjust the Spice Level: If you prefer a milder salad, reduce the amount of gochugaru or omit the optional chili powder altogether. Use Fresh Ingredients: For the best flavor, opt for fresh, firm cucumbers and high-quality sesame oil. Let it Chill: Allowing the salad to sit in the fridge for at least 30 minutes enhances the flavors, making it more delicious. Experiment with Add-ins: Feel free to add other vegetables like radishes or carrots for extra crunch and color. {{image_4}} You can switch out cucumbers for other crunchy veggies. Try using zucchini or bell peppers. Both add a nice crunch and flavor. Radishes work well too and give a peppery kick. This allows you to enjoy the salad with different tastes. Want to mix things up? Add grated carrots for sweetness. You can also toss in sliced radishes for a spicy twist. Both options give extra color and flavor. You can even add a bit of fresh ginger for a zing. You can enjoy this salad as a side dish or a main dish. Serve it chilled in a nice bowl to impress guests. For a fun twist, use it in a wrap or as a topping for rice. It adds a spicy crunch to your meal. To keep your Spicy Korean Cucumber Salad fresh, store it in an airtight container. This helps prevent moisture loss and keeps the flavors intact. The salad lasts up to three days in the fridge. If you notice excess liquid forming, just drain it before serving. After a day in the fridge, your salad may lose some crunch. To refresh it, add a sprinkle of salt and toss gently. You can also squeeze in a bit of fresh lemon juice or vinegar for extra zing. This will help revive the flavors and texture. I do not recommend freezing Spicy Korean Cucumber Salad. The cucumbers will become mushy when thawed, losing their delightful crunch. It’s best enjoyed fresh, so make only what you plan to eat within a few days. Spicy Korean Cucumber Salad is a fresh and crunchy dish. This salad is known as Oi Muchim in Korea. It showcases cucumbers in a spicy dressing. The dish is popular in Korean cuisine, often served as a side. It brings a burst of flavor to any meal. This salad reflects Korean culture's love for bold flavors and fresh ingredients. The heat level can vary based on your taste. The main spice comes from Korean red pepper flakes, known as gochugaru. You can control the spice by adjusting the amount you use. For a milder version, use less gochugaru. If you love spice, add a pinch of chili powder. Taste as you go to find your perfect balance. Yes, you can make this salad ahead of time. It actually tastes better after sitting for a bit. Prepare the salad and store it in the fridge. Aim to make it at least 30 minutes before serving. Just make sure to keep it in an airtight container. This helps keep the cucumbers crisp and fresh. This salad pairs well with many dishes. Serve it with grilled meats or spicy rice dishes. It also complements fried foods or as part of a Korean BBQ spread. You can enjoy it as a side dish or a light snack. Presentation is key; use a chilled bowl for an inviting look. This blog post gave you all the steps to make Spicy Korean Cucumber Salad. We covered the key ingredients, how to prepare them, and tips for serving. You learned how to adjust spice levels and suggest other vegetables. Remember, this salad tastes best when chilled and shared. Use your favorite ingredients, and don’t be afraid to experiment. Enjoy your cooking adventure!

Spicy Korean Cucumber Salad

A refreshing and spicy side dish made with cucumbers and a flavorful 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
  • 1 pinch chili powder (optional)

Instructions
 

  • Begin by thoroughly washing the cucumbers. Cut off both ends and slice each cucumber in half lengthwise. Using a spoon, gently scoop out the seeds to achieve a crunchier texture. Then, slice the cucumbers into thin half-moon shapes.
  • Transfer the cucumber slices into a large mixing bowl. Sprinkle them with salt and allow them to rest for about 10-15 minutes. This process helps to draw out excess moisture from the cucumbers.
  • While the cucumbers are resting, prepare the dressing. In a small bowl, mix together the Korean red pepper flakes, sugar, rice vinegar, sesame oil, minced garlic, and optional chili powder. Stir well until the sugar is dissolved and the mixture is well combined.
  • Once the cucumbers have finished resting, rinse them under cold running water to remove excess salt and drain them thoroughly. Use paper towels to pat them dry, ensuring they are not too wet.
  • Return the drained cucumbers to the mixing bowl. Pour the prepared dressing over the cucumbers and toss them gently to ensure an even coating.
  • Incorporate the finely chopped green onions into the salad, and sprinkle the sesame seeds on top. Give everything a final gentle toss to mix thoroughly.
  • For optimal flavor, refrigerate the salad for about 30 minutes before serving. This allows the flavors to meld and develop, creating a more delightful dish.

Notes

Serve in a chilled glass bowl and garnish with extra sesame seeds and cucumber slices.
Keyword cucumber salad, Korean, side dish, spicy