This spicy Korean cucumber salad is an easy side dish with bold, dynamic flavor using only 6 ingredients. Serve this cucumber salad alongside bulgogi or keep it simple with grilled chicken, fish or tofu.
I love any and all things Korean cooking around here, and have tons of Korean-inspired recipes to satisfy your craving as well! This classic cucumber salad recipe is often served with Bulgogi or Korean BBQ as a light and refreshing side dish paired with grilled meats.
I first had Korean Cucumber Salad when I was living in New York City at a small Korean restaurant. It was insanely delicious (as most things are in K Town) and I knew I had to recreate the recipe at home.
After doing some research, I found this cucumber side dish is very simple and easy to make. My recipe comes together with just 6 ingredients and is ready in 20 minutes. Crunchy cucumber gets tossed with a sweet, tangy and spicy dressing using Gochugaru (Korean red chili flakes).
It disappears quickly whenever I make it, so if you’re cooking for more than two or three, I’d recommend doubling it.
Looking for another Korean side dish? Check out one of my most popular recipes, Saucy Gochujang Noodles.
Table of contents
Why You’ll Love This Recipe
- It’s an authentic Korean cucumber salad at home, and is inspired by a dish I enjoyed at a Korean restaurant in New York. This is my best shot at recreating it at home. I think you’ll love it!
- A simple 6-ingredient side dish that comes together with a few pantry ingredients. It’s great with heavier meat dishes and can be served year-round.
- It’s so easy to assemble—no complicated method. Just whisk up the dressing, add the cucumbers, mix and enjoy.
I saw you make this on Insta and immediately thought to make it with our bulgogi tonight. Absolute perfection, 10/10! It was so simple to make, definitely going into my regular rotation!
– Coley
What is Gochugaru?
Gochugaru is coarsely ground Korean red pepper flakes (or chili powder depending on how it’s made). Gochugaru is used frequently in Korean cuisine. It’s a key ingredients in many in dishes including cold salads, kimchi, Korean bbq, stews and braises. It’s bright red in color and has a mildly sweet and smoky flavor.
The heat level ranges from mild to spicy depending on how many seeds are incorporated. In general, gochugaru is about one-third as spicy as cayenne pepper is.
I don’t recommend substituting gochugaru for something else in this Korean cucumber salad recipe. In a desperate situation, you can use cayenne pepper, but start small! I would start with ½ teaspoon and adjust from there.
Ingredients
- Cucumber: I like to use an English cucumber or hothouse cucumber because they’re easy to find in most grocery stores. You can also use Persian cucumbers, Japanese or two to three small Kirby cucumbers.
- Scallion (green onion): It adds the perfect mild onion flavor to the salad without taking over.
- Kosher salt: Draws the moisture out of the cucumber to make it extra crunchy and also seasons the salad perfectly.
- Vinegar: I recommend using either rice vinegar or distilled white vinegar. Rice wine vinegar is a little sweeter in flavor.
- Honey: The ingredient thats balances everything out. You can also use a couple teaspoons of sugar, just be sure to whisk until it fully dissolves into the vinaigrette.
- Toasted sesame oil is one of our favorite ingredients in the kitchen. It’s a great way to quickly and easily up the ante on everything from rice to vinaigrettes and sauces. Find it next to the Asian sauces and condiments in the grocery store.
- Gochugaru, also known as Korean chili pepper flakes. You can find Gochugaru at any Korean or Asian markets. (Note, it’s sometimes labeled as Korean chili flakes, Korean pepper powder, or Korean red chili powder.) You can of course find it online.
- Toasted sesame seeds are totally optional but add a bit of texture.
How to Make Korean Cucumber Salad
- The first step is to salt the cucumber slices and let them sit for 15 minutes. This draws out excess moisture, softens the cucumber, and seasons it all at once.
- While the cucumbers rest, whisk together the vinaigrette in a large mixing bowl and slice the scallion.
- Shake the colander with the seasoned cucumber to shake away excess moisture. Add the cucumber slices and scallion to bowl with vinaigrette.
- Toss the cucumber slices with the vinaigrette to coat then season with salt and additional gochugaru to taste.
- Finish with toasted sesame seeds and enjoy!
Pro Tips
- Don’t skip the gochugaru. These are the red chili flakes that make this salad truly what it is. They’re easy to purchase online.
- Salting the cucumbers for 15 minutes is key to a flavorful salad. This draws excess moisture out of the cucumbers before they get tossed with the dressing so the dressing doesn’t get watered down.
- Serve immediately. This salad is best eaten right after it’s made. It doesn’t store well—the cucumber will become overly soft and the salad itself will become watery—so don’t make this one ahead of time.
- Use English cucumbers for this salad. They have thinner skins, tiny seeds and are nice and crunchy.
Storage
This Korean cucumber salad is best enjoyed fresh, right away. Refrigerating or freezing the salad will ruin the texture and make the dressing watery.
FAQs
Feel free to add a splash of soy sauce. Some recipes also add minced or grated fresh garlic which would be delicious.
Regular cucumbers, also called pole cucumbers, are not ideal for this salad. They’re much higher in water content, have a thick waxy skin and large seeds. If regular pole cucumber are all you can find I recommend peeling the skin, halving lengthwise and removing the seeds before thinly slicing.
I don’t recommend making this Korean cucumber salad ahead of time. It’s so easy to make and comes together quite quickly that the time saving benefit just isn’t there. Things you can do ahead of time include slicing the cucumber and scallion and making the vinaigrette (store separately and then toss and serve).
More Easy Salad Recipes
Spicy Korean Cucumber Salad
Description
Ingredients
- 1 large English cucumber
- 1 teaspoon kosher salt
- 1 tablespoon rice or distilled white vinegar
- 1 tablespoon honey
- 1 tablespoon toasted sesame oil
- 2 teaspoons Gochugaru (Korean chili pepper flakes)
- 1 scallion thinly sliced
- Toasted sesame seeds optional
Instructions
- Toss cucumbers and salt together in a colander; set over a bowl or in sink for 15 minutes.
- In a large bowl, whisk together vinegar, honey, sesame oil, and chili flakes.
- Shake colander lightly to shake away excess moisture. Add salted cucumber slices and scallion to bowl with vinaigrette; toss to coat.
- Season with additional salt and gochugaru to taste. Finish with sesame seeds and serve.
I saw you make this in Insta and immediately thought to make it with our bulgogi tonight. Absolute perfection, 10/10! It was so simple to make, definitely going into my regular rotation!
I’m so glad you enjoyed it, Coley!! Thanks for leaving a comment! 🙂
I made it without the Korean spice but I’ll definitely be making it again with it cause was delicious
Happy to hear it was great without the gochugaru!