Spicy Marinated Cucumbers

Spicy Marinated Cucumbers

Spicy Marinated Cucumbers is one of my favorite and when I was a kid, summers meant one thing: fresh cucumbers from the garden. My mom used to make these incredible pickles, but I wanted to try something different—something with a kick. That’s how Spicy Marinated Cucumbers came to life. I remember the first time I tried this recipe. The cool crunch of cucumbers paired with the heat of chili flakes and the tanginess of vinegar was something magical. It became an instant family favorite, and now, I make Spicy Marinated Cucumbers whenever I want a quick, flavorful snack that brings back all those memories.

The Perfect Balance of Flavor

The secret to this dish is in the balance of flavors. Cucumbers are naturally refreshing, but when they’re marinated in a spicy, tangy mix, they transform into something truly exciting. I use rice vinegar for a mild, sweet acidity and add a touch of sugar to balance the heat from the chili flakes. It’s amazing how cucumbers absorb all these flavors, becoming more delicious the longer they sit. I love how the Spicy Marinated Cucumbers can be served with almost anything—grilled meats, rice dishes, or even on their own as a snack.

A Simple and Quick Recipe

One of the best things about this recipe is how simple it is. All you need are cucumbers, rice vinegar, chili flakes, garlic, sugar, and a bit of salt. Slice the cucumbers thinly, toss them with the other ingredients, and let them sit for at least 30 minutes. That’s it! The cucumbers soften slightly as they marinate, but they still retain their crunch. In just a short time, you have a dish that’s bursting with flavor and takes minimal effort to prepare.

Whether it’s a picnic, barbecue, or just a regular weeknight dinner, Spicy Marinated Cucumbers always add a fresh, spicy twist to the table. I’ve even brought them to potlucks, and they disappear quickly! They’re refreshing yet bold, making them a great side dish or snack. Plus, they’re so easy to make in advance, which makes life a little easier when you’re hosting or planning a busy day. This recipe is one I’ll keep making for years to come, and I hope you enjoy it as much as I do.

Chef’s Notes-Spicy Marinated Cucumbers

• Choose Fresh, Firm Cucumbers: Persian or English cucumbers are ideal for this recipe because they have thin skins and fewer seeds, resulting in a crisper texture.
• Even Slicing: Use a sharp knife or mandoline to slice cucumbers uniformly. Even slices ensure consistent marination and presentation.
• Massaging the Cucumbers: Gently massaging the cucumbers with the salt and sugar helps draw out excess moisture and speeds up the flavor absorption process.
• Proper Drainage: Placing a weight over the cucumbers while draining helps them release more water, ensuring the final dish isn’t watery. This step also enhances their crispiness.
• Don’t Skip the Draining Time: Allowing the cucumbers to sit for 30 minutes is crucial for getting the perfect crunchy texture. You can prepare the dressing during this time.
• Taste Adjustments: If you prefer a less spicy version, reduce the gochugaru or use red pepper flakes sparingly. Conversely, for more heat, add a pinch of crushed red pepper or increase the amount of chili flakes.
• Resting Time Post-Mixing: For the best flavor, let the cucumbers sit in the dressing for about 10-15 minutes before serving. The flavors will meld together beautifully.
• Serve Cold: These marinated cucumbers taste best chilled. Refrigerating the dish for at least 30 minutes before serving can enhance its refreshing quality.
• Meal Prepping: These cucumbers can be stored in the fridge for up to two days. The flavors continue to develop, making them even more delicious the next day.
• Garnish Variations: Experiment with adding thinly sliced scallions, a sprinkle of fresh cilantro, or even a hint of finely chopped fresh red chili for added texture and flavor contrast.

Spicy Marinated Cucumbers

Recipe by Kimmy

Course: Side DishCuisine: KoreanDifficulty: Easy

Servings

4

Prep time

10

minutes

Cooking time

5

minutes

Calories

157

kcal

Resting Time

30

minutes

Total time

45

minutes

Experience the irresistible crunch and vibrant flavors of our Quick & Healthy Spicy Marinated Cucumbers! Perfectly crisp and infused with a tantalizing blend of Korean-inspired spices and tangy vinegar, this easy recipe is a must-try for anyone seeking a delicious and nutritious side dish. Whether you’re hosting a dinner party or simply craving a tasty snack, these marinated cucumbers deliver exceptional taste with minimal effort. Elevate your meals with this delightful banchan addition that promises to impress and satisfy every palate!

Ingredients

• Fresh Vegetables

• 4 Persian cucumbers (about 10½ ounces each), thinly sliced into ½-inch rounds

• Spices & Seasonings

• 1 tablespoon coarse Korean chili flakes (gochugaru)

• 1.5 teaspoons kosher salt

• 1 teaspoon granulated sugar

• Dressing

• 2 tablespoons unseasoned rice wine vinegar

• 1 teaspoon soy sauce

• 1 medium clove garlic, finely minced

• 3 tablespoons toasted sesame oil

• Garnish

• 1 tablespoon toasted sesame seeds

Directions

• Preparing the Cucumbers: In a large mixing bowl, combine the thinly sliced cucumbers, coarse Korean chili flakes, kosher salt, and granulated sugar. Using clean hands, gently massage the mixture, ensuring each cucumber slice is evenly coated with the seasoning. Continue massaging for about 1 minute until the cucumbers start releasing moisture and the chili flakes enhance with a vibrant color.
• Draining the Excess: Transfer the seasoned cucumbers into a colander placed over the same bowl. Cover the cucumbers with parchment paper and add a weight on top, such as a heavy skillet or a mixing bowl filled with water. Allow the cucumbers to drain for at least 30 minutes to achieve the perfect texture.
• Making the Dressing: While the cucumbers are draining, prepare the dressing by whisking together rice wine vinegar, soy sauce, and minced garlic in a separate bowl. Gradually drizzle in the toasted sesame oil while continuously whisking to emulsify the dressing.
• Combining and Serving: Once the cucumbers have adequately drained, remove the weight and discard the parchment paper. Gently squeeze the cucumbers to eliminate any remaining moisture and transfer them to the bowl containing the dressing. Toss thoroughly to ensure all slices are well-coated. Sprinkle toasted sesame seeds over the top and mix again. Serve immediately or store in an airtight container in the refrigerator for up to two days.

Equipment

• colander

Nutrition Facts

• Calories: 157kcal
• Fat: 15g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 700mg
• Potassium: 150mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 2g
• Protein: 1g
• Vitamin A: 10IU
• Vitamin C: 3mg
• Calcium: 50mg
• Iron: 2mg

FAQ- Spicy Marinated Cucumbers

Can I use a different type of cucumber for this recipe?

Yes, you can substitute Persian cucumbers with English cucumbers. Just make sure to slice them evenly and remove any excess seeds if necessary. Avoid larger, waxy cucumbers as they can become too watery.

What can I use if I don’t have gochugaru?

You can use red pepper flakes as a substitute, but keep in mind that gochugaru has a milder heat and more complex flavor. Adjust the amount to your spice preference.

How long can I store the marinated cucumbers?

The cucumbers can be stored in an airtight container in the refrigerator for up to two days. The flavors will continue to develop, but they may lose some crispness after the second day.

Can I make this recipe in advance?

Absolutely! This recipe is great for meal prepping. The marinated cucumbers can be made the day before and stored in the fridge. In fact, they often taste better after sitting for a few hours.

What other dishes can I pair these cucumbers with?

These spicy marinated cucumbers make an excellent side dish for Korean BBQ, grilled meats, rice dishes, or as part of a banchan spread. You can also use them as a topping for salads or as a crunchy element in sandwiches or wraps.