Name: Korean Gochugaru Cucumber Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Korean
Ingredients: 2 Kirby cucumbers, sliced into 1/8-inch thick pieces; 1 green onion, chopped; 1 1/2 teaspoons white distilled vinegar; 1 teaspoon soy sauce; 1 small garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon sugar; 2 teaspoons gochugaru (Korean chili pepper flakes); 1 teaspoon sesame seeds

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If you are craving a refreshing side dish that bursts with vibrant flavor and a touch of heat, look no further than this Korean Gochugaru Cucumber Salad Recipe. This salad perfectly balances the crispness of fresh cucumbers with the smoky warmth of gochugaru, creating a dish that is both simple and irresistibly addictive. Whether you’re looking to brighten up a weeknight dinner or add a zingy appetizer to your table, this salad delivers a punch of flavor in just minutes, making it a must-try for anyone who loves Korean-inspired cuisine.

Ingredients You’ll Need

A white bowl filled with a dark brown liquid with small pieces of light-colored chopped onions floating on top. Inside the bowl, two black measuring spoons rest on the liquid, with their handles extending outwards. Above and slightly to the side, a wooden bowl holds several black measuring spoons nested together. The whole scene is set on a white marbled surface, giving a clean and bright look. photo taken with an iphone --ar 4:5 --v 7

Don’t let the simplicity fool you—each ingredient in this Korean Gochugaru Cucumber Salad Recipe plays a crucial role in building the perfect harmony of taste, texture, and color. From the crispness of the cucumbers to the bold heat of the chili flakes, every element elevates this salad to something unforgettable.

Kirby cucumbers: Crisp and firm, they hold their bite even after mixing, providing a refreshing crunch.
Green onion: Adds a mild sharpness and vibrant green color that complements the cucumbers perfectly.
White distilled vinegar: Offers a bright acidity that livens up the salad without overpowering it.
Soy sauce: Brings a subtle umami depth and a touch of saltiness essential to Korean flavors.
Garlic clove: Injects a pungent kick that wakes up all the taste buds.
Salt: Balances sweetness and enhances the freshness of the cucumbers.
Sugar: Smooths out the acidity and heat with just a whisper of sweetness.
Gochugaru (Korean chili pepper flakes): The star spice—adds smokiness and vibrant red color, defining this salad’s unique character.
Sesame seeds: Toasty and nutty, they provide a delightful textural contrast and visual appeal.

How to Make Korean Gochugaru Cucumber Salad Recipe

Step 1: Mix the Vegetables

Start by slicing your Kirby cucumbers into thin 1/8-inch pieces and chop a fresh green onion. Combine them in a medium or large mixing bowl. The cucumbers offer crisp freshness while the green onion adds a gentle peppery aroma that’s a fantastic prelude to the bold dressing.

Step 2: Make the Dressing

In a small bowl, whisk together white distilled vinegar, soy sauce, and minced garlic. Stir in salt and sugar until completely dissolved. This dressing expertly balances bright acidity, umami saltiness, and subtle sweetness to enhance the cucumbers without masking their natural flavor.

Step 3: Combine the Dressing with the Veggies

Pour the dressing over the cucumber slices and green onions. Toss everything gently but thoroughly, ensuring each piece is kissed by the flavorful mix. This step allows every crunch to be deliciously coated and flavored.

Step 4: Add Smokiness and Serve

Sprinkle in the gochugaru and sesame seeds, then toss the salad once again. The Korean chili pepper flakes add a beautiful smoky heat and brilliant color, while the sesame seeds bring nutty texture, making every bite exciting. Serve immediately to enjoy the freshest crunch, or chill briefly for a cool, refreshing finish.

How to Serve Korean Gochugaru Cucumber Salad Recipe

The image shows a white bowl full of thin green cucumber slices layered closely together, each slice covered in a shiny, oily red chili sauce with visible red chili flakes, black and white sesame seeds, and small green onion rings, giving a textured and spicy look. A pair of silver chopsticks held by a woman's hand is picking up one of the cucumber slices near the center right of the bowl. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Consider adding a few extra toasted sesame seeds or a small sprinkle of finely chopped fresh cilantro for added brightness. A drizzle of toasted sesame oil on top can deepen the nutty notes and make the presentation even more inviting.

Side Dishes

This salad pairs beautifully alongside grilled meats like bulgogi or spicy pork, as well as steamed rice and other Korean staples like kimchi. It’s also a great palate cleanser between heavier dishes, providing just the right kick and freshness.

Creative Ways to Present

Serve this salad in small individual bowls or elegant glass cups for a chic appetizer. You can also pile it onto lettuce leaves and wrap it up for a crunchy and spicy bite. Adding a few edible flowers or herbs can lend a charming twist for special occasions.

Make Ahead and Storage

Storing Leftovers

This salad keeps well in an airtight container in the refrigerator for up to 2 days. The cucumbers may soften slightly over time, so it’s best enjoyed fresh, but the flavors generally intensify, making it delicious even after sitting a bit.

Freezing

Due to the high water content in cucumbers, freezing this salad is not recommended as it will ruin the refreshing crisp texture that makes it so delightful.

Reheating

Reheating is not advised for this salad since it’s best enjoyed cold or at room temperature to retain its crunch and fresh flavors. Simply remove from the fridge a few minutes before serving.

FAQs

Can I use regular cucumbers instead of Kirby cucumbers?

Yes, you can substitute with Persian or English cucumbers for a similar crunch, though Kirby cucumbers hold up best without becoming watery or soggy.

How spicy is the gochugaru in this salad?

Gochugaru offers a mild to moderate heat with smoky, fruity notes. You can adjust the amount based on your personal spice preference.

Can I make this salad vegan?

Absolutely! This recipe is inherently vegan since it uses soy sauce instead of fish sauce and all plant-based ingredients.

What if I don’t have gochugaru on hand?

While gochugaru is key for authenticity, you can substitute with mild chili flakes, though the smoky flavor will be different. Try to find it at an Asian market for the best results.

Is there a way to make the salad less salty?

To reduce saltiness, adjust the soy sauce quantity or use a low-sodium soy sauce. Taste as you go to keep the balance just right.

Final Thoughts

This Korean Gochugaru Cucumber Salad Recipe is a true gem in any kitchen—quick, vibrant, and full of exciting flavors that brighten any meal. I encourage you to try it soon and experience firsthand how a handful of simple ingredients can come together to create something so wonderfully tasty. It’s an easy way to add a fresh, spicy kick to your dinner table that everyone will love.