Spicy Korean Cucumber Salad is one of my favorite spicy and I still remember the first time I made Spicy Korean Cucumber Salad. It was a warm summer day, and I was craving something light, fresh, and with a bit of a kick. I’d seen this salad served as a side dish in Korean restaurants, and I loved the way the cucumbers stayed so crisp, while the dressing was the perfect balance of spicy, tangy, and a little sweet. So, I decided to recreate Spicy Korean Cucumber Salad at home, hoping to bring that vibrant flavor to my kitchen. Little did I know, it would become a staple in my house.
Learning the Balance
The key to this Spicy Korean Cucumber Salad is all about balance. You start by slicing the cucumbers nice and thin, and then sprinkle them with a bit of salt to draw out some of their water. This keeps them crunchy, even after they’ve been sitting in the spicy dressing for a while. The dressing itself is a blend of gochugaru (Korean red pepper flakes), garlic, rice vinegar, and a touch of sugar. It’s just the right combination of spicy heat and tangy sweetness, with the garlic giving it that extra punch. I’ve learned that you can adjust the heat level by adding more or less gochugaru, depending on your taste.
Bringing the Family Together
One thing I love about Spicy Korean Cucumber Salad is how it brings people together. Whenever I make it, I always serve it alongside grilled meats or rice dishes. It’s the perfect refreshing side dish that cuts through the richness of heavier foods. My family, who weren’t familiar with Korean flavors at first, quickly became fans. They love the vibrant color of the salad and how each bite gives you that satisfying crunch, followed by the gentle heat of the spices. It’s now one of those dishes I make when I want to add something exciting to the table.
Over the years, my Spicy Korean Cucumber Salad has evolved. I’ve added thin slices of carrots for extra crunch and sometimes even sprinkle sesame seeds on top for a nutty flavor. It’s a flexible dish that can be adapted depending on what’s in the fridge or who’s coming to dinner. But no matter how I tweak it, the core remains the same: crisp cucumbers, a bold spicy dressing, and a dish that brings a little piece of Korean flavor into my home.
Table of Contents
Chef’s Notes-Spicy Korean Cucumber Salad
- When pickling the cucumbers, don’t skip the salting step—this helps draw out excess moisture, resulting in a firmer texture for the salad. Be sure to gently toss the cucumbers to avoid bruising.
- After the cucumbers have absorbed the salt, rinsing them thoroughly is essential to avoid an overly salty final dish.
- The longer fermentation period (up to 18 hours) allows deeper flavors to develop. If you prefer a milder, crunchier salad, reduce the fermentation time to about 6-8 hours.
- Depending on the sweetness of your apple or pear, you can adjust the honey or sugar to find the perfect balance between sweet and spicy.
- If you’re sensitive to spice, reduce the amount of gochugaru or replace it with a mix of paprika and a small pinch of cayenne for a milder option. For more heat, increase the gochugaru by 1/2 tablespoon.
- This dish works as an excellent side for grilled or stir-fried meats, but it can also be served over rice for a light meal.
- Store any leftovers in an airtight container in the fridge for up to a week. The flavor will intensify over time, but the cucumbers will remain crisp for the first few days.
Spicy Korean Cucumber Salad
4
servings25
minutes5
minutes42
kcal12
minutes12
minutesDiscover the vibrant flavors of Korea with this easy and quick Spicy Korean Cucumber Salad! Perfect as a refreshing side dish, this Oi Kimchi is bursting with crisp cucumbers, aromatic spices, and a delightful tang. Whether you’re a kimchi enthusiast or new to Korean cuisine, this recipe is customizable, healthy, and ready in just 30 minutes. Impress your guests or enjoy a flavorful addition to your meals with this simple yet delicious dish, inspired by traditional Korean kitchens. Get ready to elevate your culinary repertoire with this mouthwatering cucumber kimchi!
Ingredients
3 large Fresh pickling cucumbers Lebanese cucumbers, thoroughly rinsed and ready for seasoning
1 tablespoon Coarse sea salt to evenly distribute and pickle the cucumbers
1/4 cup Shredded carrots freshly julienned carrots (optional for added crunch)
2 tablespoons Chopped garlic chives garlic chives, finely chopped into lengths matching cucumber pieces (optional)
2 tablespoons Korean chili flakes (gochugaru) for authentic heat and color
1 tablespoon Minced garlic finely chopped
1 tablespoon Grated red apple or Asian pear for natural sweetness
1 tablespoon Honey or sugar to balance flavors
1/2 tablespoon Minced saeujeot (Korean salted shrimp) can substitute with additional fish sauce
1/2 teaspoon Korean fish sauce to deepen umami notes
1/2 teaspoon Minced ginger for a zesty kick
- Alternative Ingredients:
Saeujeot Korean salted shrimp: Substitute with 1 tablespoon regular soy sauce for a vegetarian option.
Fish sauce: Increase soy sauce by 1/2 teaspoon if substituting for saeujeot.
Asian pear or red apple: Honey or agave syrup can replace for those avoiding fruit.
Gochugaru: Paprika mixed with a pinch of cayenne as a mild alternative.
Directions
- Preparing the Cucumbers – Trim both ends off each cucumber and segment them into three equal parts. Then, make lengthwise cuts on each segment, resulting in 1.5-inch cucumber pieces. Place the sliced cucumbers into a spacious mixing bowl, sprinkling the coarse sea salt evenly over them. Gently toss to ensure even pickling. Let the cucumbers sit for approximately 20 minutes to absorb the salt.
- Rinsing and Draining – After pickling, carefully brush off the excess salt from each cucumber piece. Transfer the cucumbers to a clean bowl, ensuring they’re properly drained.
- Mixing the Kimchi Sauce – In a separate bowl, combine the gochugaru, minced garlic, grated apple or pear, honey or sugar, minced saeujeot, fish sauce, and minced ginger. Mix all ingredients thoroughly to create a uniform kimchi sauce.
- Fermenting – Transfer the seasoned cucumbers into a sterilized glass container, pressing down to eliminate air pockets. Seal the container and leave it at room temperature for about 12 to 18 hours to allow fermentation. Once fermented, relocate the container to the refrigerator to chill.
- Serving – Serve the chilled Spicy Korean Cucumber Salad as a refreshing side dish. Optional: Garnish with additional chives or a sprinkle of sesame seeds for an extra touch.
Equipment
- Cutting Board
- Chef’s Knife
- mixing bowls
- measuring cups and spoons
- colander
- food storage containers
Nutrition Facts
- Calories: 42kcal
- Carbohydrates: 8g
- Protein: 1g
- Fat: 0.5g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 1249mg
- Potassium: 280mg
- Fiber: 2g
- Sugar: 5g
- Vitamin A: 1260IU
- Vitamin C: 10.1mg
- Calcium: 40mg
- Iron: 0.9mg
FAQs-Spicy Korean Cucumber Salad
Can I use regular cucumbers instead of pickling cucumbers?
Yes, but smaller, firmer cucumbers (like Persian cucumbers) work best because they have fewer seeds and less water content. If using regular cucumbers, consider slicing them thinner to reduce excess moisture.
What can I substitute for gochugaru if I can’t find it?
If gochugaru isn’t available, you can use a combination of paprika and cayenne pepper. Paprika provides the color, and cayenne adds the heat, but adjust the cayenne to suit your spice tolerance.
How long can I store this cucumber salad?
Once fermented and refrigerated, this Spicy Korean Cucumber Salad can last up to a week. The flavors will continue to develop, but the texture will be best in the first 3-4 days.
Can I make this recipe without fish sauce or shrimp for a vegetarian option?
Absolutely! You can replace the fish sauce and shrimp with soy sauce for a vegetarian version. Adjust the soy sauce based on your taste preference to maintain the balance of umami flavors.
Can I skip the fermentation step if I’m in a hurry?
Yes, you can! For a quicker version, you can serve the cucumber salad immediately after mixing in the kimchi sauce. The flavors won’t be as deep, but it will still be delicious and refreshing.
