Korean Spicy Cucumber Salad

• 2 medium cucumbers, thinly sliced
• 1/4 cup rice vinegar
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame seeds
• 1 teaspoon black sesame seeds
• 1/4 teaspoon crushed red pepper flakes

Steps

1. 1 In a large bowl, whisk together rice vinegar, gochujang, soy sauce, sugar, sesame oil, and minced garlic until the sugar dissolves.
2. 2 Add the thinly sliced cucumbers to the bowl and toss to coat evenly.
3. 3 Sprinkle with toasted sesame seeds, black sesame seeds, and crushed red pepper flakes.
4. 4 Toss once more gently and let sit at room temperature for 10 minutes before serving.

Nutrition

Tips

• For extra crispness, sprinkle cucumbers with salt and let sit for 10 minutes before rinsing and drying thoroughly.
• Adjust the amount of gochujang to control the spice level to your liking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Give it a good toss before serving again.

Serving Suggestions

• Pair with grilled Korean BBQ meats or enjoy as a refreshing palate cleanser between spicy dishes.

FAQ