Korean Cucumber Salad

This simple Korean Cucumber Salad is easy to make and is a zesty spicy side dish for any meal

This recipe could not be simpler and you’ll want to make it over and over. The total time is 45 minutes but 30 minutes of that is hands-off!

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Ingredients for Korean Cucumber Salad

• 1 – 2 Cucumbers – we used 2 average garden-grown cucumbers. Keep in mind you’ll need 2 cups of thinly sliced cucumbers for this recipe
• 2 Green Onions – also known as scallions
• Garlic – a must in Korean cooking
• Gochugaru – this amazing Korean chili powder has a unique flavor with smoky notes. See below for more information on this spicy powerhouse
• Rice Wine Vinegar – Compared to plain white vinegar, rice vinegar is less acidic with a delicate, mild, and somewhat sweet flavor
• Soy Sauce – regular or low-sodium both work equally well
• Sesame Oil – regular or toasted both works in this salad
• Sugar – adds a little touch of sweetness
• Salt – just a pinch balances the flavors
• Sesame Seeds – buy the roasted variety if you can for the best flavor

How to make a Korean Cucumber Salad

In Korea, this salad is known as Oi Muchim. The word “Oi” means cucumber, and “muchim” means mixed with seasonings. Making this spicy salad is an everyday staple in the Korean kitchen and the most popular banchan side dish.

Making this salad could not be easier and requires no cooking, so let’s get started:

• Slice cucumbers into thin slices, about 1/8-inch thick.

• Toss them with 1 teaspoon salt and place them in a colander to drain. The salt helps draw out the water in the cucumbers. Let the colander drain over a bowl for 30 minutes. This is a very important step so don’t skip it!

• In a medium-size bowl blend the minced garlic, soy sauce, rice wine vinegar, sesame oil, and sugar and whisk to combine. Set aside.
• In a small bowl blend the Gochugaru and sesame seeds together.

• Add the Gochugaru and sesame seed mixture to the soy sauce mixture, one teaspoon at a time, blending after each addition.
• Taste test after you have added each teaspoon to get your desired spice/heat level.
• Adding slowly will help you control the spice/heat level of the salad. Add up to 4 teaspoons, if desired. Some of us like it hot and some do not!
• Slice two green onions, white and part of the green, into 1/4-inch pieces and add to the sauce.
• Pour the sauce over the cucumbers, stir together, and serve.

Which cucumbers to use for Korean salad?

Cucumbers come in many interesting varieties. They are botanically a fruit with high water content, which is why you’ll want to salt them before using to eliminate some of the water (nobody wants watery salad!).

One choice for this salad is to use Korean cucumbers which are on the crunchy side with fewer seeds. The best place to find these beauties is in a specialty Asian market or at your local farmers market. This cucumber was developed in Korea and is typically longer and more slender than other cucumber varieties.

Other delicious varieties you could use for this salad include English, Persian, Japanese, and of course, Kirby.

We like to use whatever cucumbers are growing in our garden during the summer. Keep in mind, any variety will work to make this amazing Korean Cucumber Salad.

What is Gochugaru?

To start, “Gochugaru” is not misspelled! However, it is commonly confused with “gochujang” paste which has become much more popular recently.

The differences are easy to understand once you dissect each word. The Korean meaning for “gochu” includes a variety of red chili peppers or Korean chili peppers. The word “garu” means flakes or a powder. While the word “jang” translates to a paste or a sauce.

Gochugaru is characterized by its deep red color and lightly smoky spice.

Lastly, but most important, “Gochugaru” comes in different spice levels which can be confusing. When purchasing a bottle of Gochugaru it’s important to check the spice level which is usually listed on the package. Here is a quick reference:

• “dol maewoon” is moderately spicy to mild
• “maewoon” will be hotter

So, in conclusion, it’s best to taste-test your Gochugaru for spiciness so you can adjust the ingredient measurement for your personal spice level preference.

Pro tips, tricks, and questions:

Is there a substitute for Gochugaru?

When it comes to this unique smoky spice you have a few substitute options that will work and may already be in your kitchen cabinet.

1. Crushed Red Pepper – About 1/4 teaspoon of crushed red pepper is equal to 1 teaspoon of gochugaru.
2. Paprika – 1 teaspoon of smoked paprika is equal to 1 teaspoon of gochugaru. When swapping we like to use smoked hot paprika as the closest substitute
3. Cayenne Pepper – A great spice substitute is fiery Cayenne pepper. 3/4 teaspoon will be equal to 1 teaspoon of gochugaru.
4. Cayenne and Smoked Paprika – blend 1/2 teaspoon cayenne and 1/4 teaspoon smoked paprika for the ideal combination

Storing Cucumber Salad:

How long can you store Cucumber Salad?

This salad can be stored in the refrigerator for up to 4 days in a tightly sealed container. We suggest draining off any excess liquid and adding a few freshly chopped green onions and a sprinkle of sesame seeds to freshen it up.

Perfect Dinner pairings with Cucumber Salad Recipe

We love to pair our Cucumber Salad with two great Korean dishes on our site.

• Our Korean Scallion Pancakes are a great starter or side dish and are simple to make at home. We pair them with a Ginger Soy Dipping Sauce.

• Korean Beef Bulgogi – bulgogi means “fire meat” and is Korean-style marinated beef or pork with sweet, smoky flavors.

Wine pairing for Korean inspired dishes:

Korean-based dishes pair well with a light-bodied Sauvignon Blanc or German Riesling. It helps to remember that both of these wine varietals help cut the heat in spicy dishes.

Other great salad recipes to try:

• Arugula Beet and Goat cheese Salad
• Asian Cucumber Salad
• Asian Coleslaw with Peanut Dressing
• Spinach Salad with Warm Bacon Dressing