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Korean Cucumber Salad - Crisp, Spicy, and Refreshing

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium Persian or English cucumbers (about 14–16 ounces total)
  • 1 teaspoon kosher salt (for salting the cucumbers)
  • 1 tablespoon rice vinegar
  • 1 to 1½ teaspoons gochugaru (Korean red pepper flakes; adjust to taste)
  • 1 teaspoon sugar (or honey)
  • 1 tablespoon soy sauce (use tamari for gluten-free)
  • 1 clove garlic, finely minced
  • 1 to 1½ teaspoons toasted sesame oil
  • 1 tablespoon toasted sesame seeds
  • 2 scallions, thinly sliced (white and green parts)
  • Optional: 1 teaspoon fish sauce for extra umami

Method
 

  1. Slice the cucumbers: Cut them into 1/4-inch thick coins or half-moons. Keep the pieces even so they salt and season uniformly.
  2. Salt and rest: Place cucumbers in a bowl and toss with 1 teaspoon kosher salt. Let sit for 10 minutes. This step pulls out excess moisture and keeps the salad crunchy.
  3. Make the dressing: In a separate bowl, mix rice vinegar, gochugaru, sugar, soy sauce, garlic, and sesame oil. Taste and adjust—add more vinegar for brightness, or more gochugaru for heat.
  4. Drain the cucumbers: Pour off the released liquid. Gently squeeze the cucumbers by hand to remove a bit more water. Don’t crush them; a light press is enough.
  5. Toss to coat: Add the cucumbers to the dressing. Toss until every slice is well coated and glistening.
  6. Finish with aromatics: Stir in scallions and sesame seeds. If using fish sauce, add it now and toss again.
  7. Rest briefly (optional): Let the salad sit for 5 minutes to meld flavors. Serve chilled or at room temperature.