Spicy Korean Cucumber Salad

Korean Cucumber Salad is a refreshing and tangy dish that is perfect as a side or appetizer. The crisp cucumbers, combined with a flavorful soy sauce-based dressing, sesame oil, and a hint of heat from gochugaru (Korean chili flakes), create a simple yet delicious salad. This easy-to-make salad is ideal for a summer meal or as a side to Korean barbecue.

Ingredients

• 2 cucumbers
• 1/4 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon sugar
• 1 clove garlic, minced
• 1 teaspoon gochugaru (Korean chili flakes)
• 1 green onion, sliced
• Sesame seeds for garnish

Directions

1. Slice the cucumbers thinly and place them in a bowl.
2. In a separate bowl, mix together soy sauce, rice vinegar, sesame oil, sugar, garlic, and gochugaru.
3. Pour the sauce over the cucumbers and toss to coat.
4. Let the salad marinate in the fridge for at least 30 minutes to allow the flavors to meld.
5. Before serving, garnish with sliced green onions and sesame seeds for an added crunch and flavor.

Servings and Timing

• Prep Time: 10 minutes
• Cooking Time: 0 minutes
• Total Time: 40 minutes
• Servings: 4

Variations

• Spicy Option: Increase the amount of gochugaru (Korean chili flakes) or add a small amount of gochujang (Korean chili paste) to make the salad spicier.
• Vegan Version: This recipe is naturally vegan, but you can use tamari instead of soy sauce for a gluten-free option.
• Add Protein: For a more substantial dish, consider adding tofu cubes or grilled chicken to make it a complete meal.

Storage/Reheating

• Storage: This salad can be stored in an airtight container in the refrigerator for up to 2 days. The cucumbers will soften as they marinate, so it’s best enjoyed fresh, but it will still be tasty the next day.
• Reheating: This salad is served cold, so there’s no need to reheat. Just enjoy it directly from the fridge.

10 FAQs

1. Can I use regular chili flakes instead of gochugaru?
   While gochugaru gives this salad its unique Korean flavor, regular chili flakes can be used as a substitute, though the taste may differ.
2. Can I make this salad ahead of time?
   Yes, the salad can be made ahead and refrigerated. The flavors will continue to develop the longer it marinates.
3. What type of cucumbers should I use?
   English cucumbers work best for this salad because they have fewer seeds and a thinner skin, but regular cucumbers are also fine.
4. Is this salad spicy?
   The level of spice depends on how much gochugaru you use. It provides a mild to medium heat, but you can adjust it based on your tolerance for spice.
5. Can I substitute the sugar with another sweetener?
   Yes, you can use honey, maple syrup, or agave as a substitute for sugar, although the flavor will slightly change.
6. Can I add other vegetables to the salad?
   Yes, adding thinly sliced carrots or bell peppers would complement the flavor of the cucumbers and add more texture.
7. Can I use white vinegar instead of rice vinegar?
   Rice vinegar is preferred for its mild sweetness, but white vinegar can be used as a substitute, although it may result in a more acidic flavor.
8. How do I make this salad gluten-free?
   Use tamari or coconut aminos instead of soy sauce to make the salad gluten-free.
9. How long can I store the salad in the fridge?
   The salad can be stored for up to 2 days, but it is best enjoyed within 24 hours for the freshest taste and crunch.
10. Can I add protein to this salad to make it a meal?
    Yes, adding grilled chicken, shrimp, or tofu would make it a more filling dish.

Conclusion

Korean Cucumber Salad is a perfect balance of refreshing crunch, savory umami, and a little kick of spice. It’s quick and easy to prepare, making it an ideal addition to any meal. Whether you serve it alongside grilled meats or enjoy it on its own, this salad is sure to be a crowd-pleaser.

Print