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cucumber sliced coated in a red chili dressing in a white bowl with black chopsticks

Spicy Korean Cucumber Salad

  • Author: Lauren Grant
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings (2 ½ cups) 1x
  • Category: Side dish
  • Cuisine: Korean
  • Diet: Gluten Free


A simple cucumber salad you’ll keep coming back to time and time again. It’s spicy, easy to make (just 30 minutes!) and perfect alongside any Korean dish.


  • 1 large cucumber (English, Japanese, Persian or a 2 Kirby), thinly sliced
  • 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


  1. Toss cucumbers and salt together in a colander; set over a bowl or in sink for 15 minutes.
    thinly sliced cucumber in a colander
  2. In a large bowl, whisk together vinegar, honey, sesame oil, and chili flakes.
  3. Shake colander lightly to shake away excess moisture. Add salted cucumber slices and scallion to bowl with vinaigrette; toss to coat.
    cucumber sliced coated in a red chili dressing in a brown bowl
  4. Season with additional salt and gochugaru to taste. Finish with sesame seeds and serve.


I do not recommend making this salad ahead of time.


  • Serving Size: 1/4 of the recipe
  • Calories: 58
  • Sugar: 5.5g
  • Sodium: 584mg
  • Fat: 3.5g
  • Saturated Fat: 0.5g
  • Carbohydrates: 7g
  • Fiber: 0.5g
  • Protein: 0.5g

Keywords: Korean cucumber salad

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