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When it comes to quick side dishes, this Korean gochujang cucumber salad has become my go-to recipe. I first tried it at a friend’s house and couldn’t believe how simple it was to make. The combination of cool cucumbers and the spicy-sweet gochujang sauce just works so well together. And the best part? You only need a few basic ingredients and about 10 minutes to put it all together.
I love making this salad when I’m having people over for Korean BBQ nights, but honestly, it’s perfect for any meal. My kids even ask for it as an after-school snack now. If you’re new to cooking with gochujang, don’t worry – this recipe is a great place to start. The sauce is easy to adjust, so you can make it as mild or as spicy as you like.
Why You’ll Love This Cucumber Salad
- Quick prep time – This refreshing salad comes together in just minutes – just slice, mix, and let the flavors develop while you prepare the rest of your meal.
- Perfect balance of flavors – The sweet honey and spicy gochujang create an addictive combination, while the cucumbers stay crisp and refreshing.
- Make-ahead friendly – You can prepare this salad in advance and let it marinate in the fridge – it actually gets better as the flavors meld together.
- Simple ingredients – Most of these ingredients are pantry staples if you cook Korean food, and the fresh ingredients are easy to find at any grocery store.
- No cooking required – This is a completely no-cook recipe, making it perfect for hot summer days when you don’t want to turn on the stove.
What Kind of Cucumber Should I Use?
English cucumbers (also called hothouse or European cucumbers) are the best choice for this Korean salad, though Persian cucumbers can work great too. These varieties have thinner skin, fewer seeds, and are less watery than regular garden cucumbers, which helps them stay crisp and maintain their texture in the spicy dressing. If you can only find regular cucumbers, that’s okay – just peel them and scoop out the seeds before using. For the crispiest results, look for cucumbers that feel firm and heavy for their size, with no soft spots or yellowing patches.
Options for Substitutions
While this Korean cucumber salad is best with certain ingredients, here are some helpful substitutions if you need them:
- Gochujang: This Korean chili paste is pretty unique and gives the dish its signature taste, but if you’re in a pinch, mix 1 tablespoon sriracha with 1/2 tablespoon miso paste and 1/2 teaspoon honey. The flavor won’t be exactly the same, but you’ll get a similar sweet-spicy kick.
- English cucumbers: Regular cucumbers work fine – just peel them and remove the seeds if they’re too watery. Persian cucumbers are another great option and don’t need seeding.
- Rice vinegar: Apple cider vinegar or white wine vinegar can work instead. Just use a little less (about 2/3 of what the recipe calls for) since they’re stronger.
- Sesame oil: This ingredient really makes the dish shine, but in a real pinch, you could use a neutral oil like canola and add extra toasted sesame seeds for that nutty flavor.
- Honey: Brown sugar, maple syrup, or agave nectar all work well as substitutes – use the same amount as honey called for in the recipe.
Watch Out for These Mistakes While Cooking
The biggest mistake when making cucumber salad is skipping the salting step – taking 15 minutes to salt and drain your cucumbers prevents a watery salad and helps the dressing stick better to the vegetables. A common error is cutting the cucumbers too thick, which makes them harder to eat and less likely to absorb the flavors – aim for thin, consistent slices about 1/8 inch thick. When mixing the gochujang dressing, avoid adding all ingredients at once; instead, first combine the gochujang with honey and slowly add the liquids while stirring to prevent clumping and ensure a smooth sauce. For the best texture and flavor, serve this salad within a few hours of making it, as letting it sit too long can make the cucumbers lose their crunch and become too spicy from the gochujang.
What to Serve With Korean Cucumber Salad?
This spicy-sweet cucumber salad makes a perfect side dish for Korean barbecue like grilled bulgogi or kalbi ribs. The cool, crunchy cucumbers and their zesty dressing help balance out rich, grilled meats perfectly. For a simple weeknight dinner, serve it alongside some steamed rice and Korean fried chicken, or add it to a rice bowl with some kimchi and a fried egg on top. If you’re keeping things vegetarian, this salad tastes great with some crispy tofu or as part of a bigger spread of banchan (Korean side dishes).
Storage Instructions
Keep Fresh: This cucumber salad is best enjoyed within 24 hours of making it. Pop it in an airtight container in the fridge, where it’ll stay crisp and flavorful. After a day or so, the cucumbers might release more water and become softer, but they’re still totally fine to eat!
Make Ahead: If you want to prep this salad in advance, you can mix the dressing (gochujang, rice vinegar, soy sauce, sesame oil, honey, and garlic) separately and store it in the fridge for up to a week. When you’re ready to eat, just slice the cucumbers fresh and toss everything together.
Serving Tip: Before serving leftover cucumber salad, give it a quick stir to redistribute the dressing that might have settled at the bottom. If you notice excess liquid, you can drain it off or serve the cucumbers with a slotted spoon to keep them nice and crunchy.
| Preparation Time | 15-20 minutes |
| Cooking Time | 0 minutes |
| Total Time | 30-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 5-7 g
- Fat: 20-25 g
- Carbohydrates: 60-70 g
Ingredients
- 500 grams (about 1 pound) english cucumbers
- 2 teaspoons salt
- 2 tablespoons korean chili paste (gochujang)
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1 teaspoon garlic, minced
- 1 tablespoon sesame seeds, toasted
Step 1: Prepare the Cucumbers
Start by thoroughly washing the cucumbers and cutting off the ends.
If you find the skin to be tough, you may peel the cucumbers, but this step is optional.
Proceed to cut the cucumbers into ¼-inch thick slices using a knife or a mandoline slicer for evenness.
Place the cucumber slices in a colander and sprinkle salt over them.
Gently toss the slices to ensure they are evenly coated with salt and let them sit for about 15-20 minutes.
This step helps to draw out excess water from the cucumbers, enhancing their crispness.
Step 2: Prepare the Dressing
While the cucumbers are resting, prepare the dressing.
In a mixing bowl, combine Gochujang paste, vinegar, soy sauce, sesame oil, garlic, and honey.
Whisk all the ingredients together until they are well combined, forming a smooth dressing.
Step 3: Rinse and Dry the Cucumbers
After the cucumbers have sat with the salt for 15-20 minutes, rinse them under cold water to remove the excess salt.
Pat the slices dry using a kitchen towel or paper towels, ensuring they are free from any moisture.
This step is crucial for achieving a crispy salad.
Step 4: Assemble the Salad
Add the dried cucumber slices to a large bowl and pour the prepared dressing over them.
Toss the slices thoroughly to ensure they are evenly coated with the flavorful dressing.
Transfer the salad to the refrigerator and let it marinate for at least 15-30 minutes to allow the flavors to meld together.
Step 5: Garnish and Serve
Before serving, sprinkle toasted sesame seeds over the salad for added texture and taste.
Optionally, garnish with fresh cilantro or green onions to enhance freshness and flavor.
Serve the salad chilled as a refreshing side dish or a light appetizer.
Enjoy!