Tangy Spicy Korean Cucumber Salad

Category: Fresh & Vibrant Salads

This vibrant Korean salad brings together crisp cucumber rounds and a lively mix of rice vinegar, soy sauce, and spicy gochugaru. The dish gets extra depth from a touch of garlic and sesame oil, while sugar rounds out the tangy notes. After allowing the cucumbers to rest in salt and shed excess moisture, they are coated in the zesty dressing and garnished with sesame seeds and fresh green onions. Each bite offers a perfect balance of crunch, heat, and savory umami. After chilling briefly, it emerges as a refreshing side, ideal for any meal that calls for bold flavors without heaviness.

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Updated on Thu, 29 May 2025 00:40:49 GMT
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A bowl of food with a spoon in it. | easydiyrecipes.com

Tangy and spicy Korean cucumber salad is the kind of side dish that wakes up your whole table with just a handful of ingredients and bright flavors. It is quick enough for a weeknight meal and always delivers the crunch and kick you crave with Korean barbecue or even a simple bowl of rice.

The first time I made this salad I remember how the dressing’s scent filled my kitchen I reached over the bowl for a taste test and ended up eating half the cucumbers before dinner even started

Ingredients

  • Medium cucumbers: Choose ones that are firm and free of blemishes This makes the salad extra crisp and refreshing
  • Salt: Draws out water and helps ensure the cucumbers keep their crunch
  • Rice vinegar: Brings gentle acidity Balance is best when using unseasoned rice vinegar for a clean tang
  • Soy sauce: Adds umami depth Look for a good quality naturally brewed bottle
  • Gochugaru (Korean red pepper flakes): Provide signature heat and vibrant color For authentic flavor use coarse gochugaru not fine powder
  • Sugar: Balances the acidity and heat Use white sugar or try a touch of honey for a twist
  • Garlic, minced: Gives a deep aromatic kick Freshly minced makes a big difference in the final taste
  • Sesame oil: Toasted brings nutty fragrance and rounds out all flavors Choose a dark aromatic bottle for best results
  • Sesame seeds: Add crunch and a toasty note Lightly toast them before adding for extra flavor
  • Green onions, sliced: Fresh bite and a pop of color Use the firmest brightest green you can find

Step-by-Step Instructions

Prepare the Cucumbers:
Sprinkle the sliced cucumbers with salt in a large bowl and toss thoroughly Let them sit untouched for ten to fifteen minutes The salt will start to pull out excess water so the salad does not get soggy
Make the Dressing:
Whisk together the rice vinegar soy sauce gochugaru sugar minced garlic and sesame oil in a separate bowl Keep whisking until the sugar is completely dissolved and the dressing looks creamy
Combine:
Gently squeeze the cucumbers with your hands or a clean towel to remove as much moisture as possible Add them to the bowl with the dressing and toss until every slice glistens and is coated in the seasoning
Garnish:
Scatter sesame seeds and sliced green onions over the top just before serving for extra crunch and brightness
Chill:
Place the salad in the fridge for at least fifteen minutes This helps the flavors mingle so every bite is perfectly tangy and spicy
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A bowl of food with cucumbers and sesame seeds. | easydiyrecipes.com

Ever since I discovered how to balance the right level of spice and vinegar my family never lets this salad sit for long We love the green onion topping for a burst of sharpness that ties it all together

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days The salt will continue to draw moisture so it is best consumed within a day for optimal crunch If excess liquid accumulates simply drain before serving

Ingredient Substitutions

If you do not have gochugaru try a mix of crushed red pepper and a pinch of smoked paprika For extra tang use apple cider vinegar instead of rice vinegar If cucumbers are thin skinned you can skip peeling

Serving Suggestions

Serve alongside grilled meats or with a bowl of steamed rice It is a wonderful palate cleanser between spicy or fried dishes Try folding it into lettuce wraps or as a topping for burgers and hot dogs for a twist

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A bowl of food with a fork next to it. | easydiyrecipes.com

Cultural and Historical Note

Korean cucumber salad also known as oi muchim is a classic Korean banchan or small side dish It brings freshness to the table and is especially common during hot summer months in Korea The method of salting and draining cucumbers is traditional and ensures a satisfyingly crisp bite

Recipe FAQs

→ What makes this Korean cucumber salad tangy and spicy?

The combination of rice vinegar creates tang, while Korean red pepper flakes (gochugaru) bring heat. The dressing balances both for a lively flavor.

→ Can I use English cucumbers instead of regular cucumbers?

English cucumbers work well and offer a delicate crunch with fewer seeds—simply slice thinly for best texture.

→ How long should the cucumbers sit with salt?

Letting cucumbers rest for 10-15 minutes with salt helps draw out excess moisture and keeps the salad crisp.

→ Is it necessary to chill the dish before serving?

Chilling for at least 15 minutes allows the flavors to meld fully and gives the cucumbers a refreshing bite.

→ Are there substitutions for gochugaru if I don't have it?

If gochugaru isn't available, try crushed red pepper flakes, though traditional gochugaru brings a unique mild heat and color.

→ What meals pair well with this dish?

It's an excellent companion to grilled meats, rice bowls, or as a bright contrast to heavier mains.

Tangy Spicy Korean Cucumber Salad

Crisp cucumbers tossed in tangy, spicy dressing with sesame and green onion. Refreshing and bursting with Korean flavors.

Prep Time
15 min
Cook Time
~
Total Time
15 min
By: Evelyn

Category: Salads

Skill Level: Easy

Cuisine: Korean

Yield: 4 Servings (Serves 4)

Dietary Preferences: Vegan, Vegetarian, Dairy-Free

Ingredients

01 4 medium cucumbers, thinly sliced
02 1 teaspoon salt
03 2 tablespoons rice vinegar
04 1 tablespoon soy sauce
05 1 tablespoon gochugaru (Korean red pepper flakes)
06 1 tablespoon sugar
07 2 cloves garlic, minced
08 1 tablespoon sesame oil
09 1 tablespoon sesame seeds
10 2 green onions, sliced

Steps

Step 01

Sprinkle the sliced cucumbers with salt in a large bowl and toss thoroughly. Set aside for 10–15 minutes to extract excess moisture.

Step 02

In a separate bowl, whisk together rice vinegar, soy sauce, gochugaru, sugar, minced garlic, and sesame oil until smooth and well emulsified.

Step 03

Lightly drain the salted cucumbers to remove released water. Add the cucumbers to the dressing and mix until all slices are evenly coated.

Step 04

Scatter sesame seeds and sliced green onions over the top, ensuring an even distribution for both visual appeal and enhanced texture.

Step 05

Refrigerate for at least 15 minutes to allow flavors to develop and meld before serving.

Notes

  1. For optimal crispness, do not skip the salting and draining step before dressing the cucumbers.

Tools Required

  • Large mixing bowl
  • Small mixing bowl
  • Sharp knife
  • Cutting board
  • Whisk

Allergy Info

Double-check all ingredients to spot potential allergens. Consult a healthcare professional if uncertain.
  • Contains soy (from soy sauce) and sesame.

Nutritional Information (Per Serving)

These details are for informational purposes only and shouldn’t replace professional medical advice.
  • Calories: 70
  • Fats: 4 g
  • Carbohydrates: 8 g
  • Proteins: 1 g