Korean Cucumber Salad
A quick, spicy, and refreshing Korean cucumber salad that stays shatteringly crisp thanks to one simple salting-and-squeezing trick. Vegan, gluten-free, and ready in 10 minutes.
Equipment
- Sharp Knife or Mandoline
- Cutting board
- Large Mixing Bowl
- Clean kitchen towel (optional)
Ingredients
- 1 lb English cucumbers (about 2 medium) or Kirby cucumbers
- 1 tsp kosher salt
- 1 Tbsp gochugaru (Korean red pepper flakes)
- 2 tsp rice vinegar
- 2 tsp toasted sesame oil
- 1-2 tsp sugar or maple syrup
- 1 clove garlic, minced
- 1 scallion, thinly sliced (optional)
- 1 tsp sesame seeds
Instructions
- Slice cucumbers crosswise into 1/4-inch half-moons. Use a mandoline for even thickness.
- Toss cucumber slices with kosher salt in a large bowl and let sit for 10-15 minutes until water pools at the bottom.
- Grab fistfuls of cucumbers and squeeze out as much liquid as possible over the sink, or twist tightly in a clean kitchen towel and wring dry.
- Drain the bowl of cucumber water, wipe it dry, and return the squeezed cucumbers.
- In a small bowl, whisk together gochugaru, rice vinegar, sesame oil, sugar, and minced garlic to make the dressing.
- Pour dressing over the cucumbers, add sliced scallions and sesame seeds, and toss until evenly coated.
- Chill for at least 10 minutes (ideally 30) to meld flavors, or serve immediately.
Notes
For maximum crunch, be aggressive when salting and squeezing cucumbers—most salt drains away with the liquid. Gochugaru can be replaced with Aleppo pepper or a paprika-cayenne blend, but the flavor will differ. Store leftovers in an airtight container in the fridge for up to 3 days; do not freeze. Stir before serving as dressing may settle. To make it milder, reduce gochugaru or set aside plain cucumber slices for kids. Add gochujang for extra heat or pair with proteins like bulgogi, tofu, or rice bowls.