Name: Korean Spicy Cucumber Salad: A Delicious Banchan Treat!
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 cucumbers, thinly sliced; 1 tablespoon gochugaru (Korean red pepper flakes); 1 tablespoon sesame oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 2 cloves garlic, minced; 1 tablespoon sesame seeds; 2 green onions, chopped; Salt to taste

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Introduction to Korean Spicy Cucumber Salad

For busy American women aged 40–70, finding a quick and delicious side dish can be a game-changer. Enter the Korean Spicy Cucumber Salad, a vibrant banchan that adds a burst of flavor to any meal. This no-cook recipe is perfect for those hectic days when you need something tasty and fast.

Why You’ll Love This Korean Spicy Cucumber Salad

This Korean Spicy Cucumber Salad is not only quick to prepare but also requires minimal cleanup. Its crispy texture and spicy, tangy flavors are sure to please the whole family, making it a perfect addition to your meal rotation.

Ingredients You’ll Need

Cucumbers: Provides a refreshing crunch.
Gochugaru: Adds a spicy kick.
Sesame oil: Infuses a nutty aroma.
Soy sauce: Enhances umami flavor.
Rice vinegar: Offers a tangy balance.
Sugar: Balances the spice and tang.
Garlic: Adds depth and warmth.
Sesame seeds: For a nutty garnish.
Green onions: Adds freshness.
Salt: Draws out moisture from cucumbers.

Printable measurements are provided at the article’s end.

How to Make Korean Spicy Cucumber Salad

Step 1 – Prep Ingredients

Thinly slice cucumbers and sprinkle with salt.
Let sit for 10 minutes to draw out moisture.

Step 2 – Begin Cooking

Mix gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic in a bowl to create the dressing.

Step 3 – Combine Ingredients

Rinse cucumbers under cold water and pat dry.
Toss cucumbers with the dressing until well coated.

Step 4 – Finish and Serve

Garnish with sesame seeds and chopped green onions.
Serve immediately or store in the refrigerator.

Tips for Perfect Results

Adjust gochugaru for desired spice level.
Use English cucumbers for fewer seeds.
Make ahead and refrigerate for up to 2 days.

Essential Equipment Needed

Mixing bowls
Sharp knife
Cutting board
Measuring spoons

Delicious Variations of Korean Spicy Cucumber Salad

Keto-friendly: Use a sugar substitute.
Low-sodium: Opt for low-sodium soy sauce.
Gluten-free: Use tamari instead of soy sauce.
Add protein: Toss in cooked shrimp or tofu.

Serving Suggestions

Pair with grilled chicken or fish.
Serve alongside steamed rice.
Enjoy with a chilled glass of white wine.

FAQs About Korean Spicy Cucumber Salad

Can I make this salad ahead of time?
Yes, it can be stored in the refrigerator for up to 2 days.

What is gochugaru, and where can I find it?
Gochugaru is Korean red pepper flakes, available at Asian markets or online.

Is this salad suitable for a vegan diet?
Absolutely, it’s completely vegan-friendly.

Final Thoughts on Korean Spicy Cucumber Salad

This Korean Spicy Cucumber Salad is a delightful, easy-to-make banchan that brings a spicy, tangy crunch to your table. Perfect for busy days, it’s a versatile dish that complements a variety of meals. Enjoy the simplicity and flavor of this Korean classic!