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- 3 medium cucumbers, thinly sliced - 1 tablespoon sea salt - 2 green onions, finely chopped - 1 tablespoon gochugaru (Korean red pepper flakes) - 1 tablespoon sesame oil - 1 tablespoon rice vinegar - 1 tablespoon sugar - 1 teaspoon minced garlic - 1 teaspoon soy sauce - 1 tablespoon sesame seeds - Fresh cilantro leaves for garnish Benefits of cucumbers Cucumbers are low in calories and high in water. They help keep you hydrated. They also provide vitamins like K and C. Eating cucumbers can help with digestion too. Importance of gochugaru Gochugaru gives the salad its spicy kick. This Korean red pepper adds a warm, smoky flavor. It is not just spicy; it also adds depth to the dish. Role of sesame oil Sesame oil adds a rich, nutty taste. It enhances the salad's flavor profile. Plus, it provides healthy fats, which are good for you. 1. Salting and draining cucumbers Start with three medium cucumbers. Thinly slice them and place them in a large bowl. Add one tablespoon of sea salt. Toss the cucumbers well to coat them evenly. Let them rest for about 15 minutes. This step draws out excess water, making the salad crispy. 2. Mixing the spicy dressing While the cucumbers rest, grab another bowl. In this bowl, mix together one tablespoon of gochugaru, one tablespoon of sesame oil, one tablespoon of rice vinegar, one tablespoon of sugar, one teaspoon of minced garlic, and one teaspoon of soy sauce. Stir until everything is well combined. This dressing gives the salad its spicy and tangy flavor. 3. Combining ingredients After 15 minutes, drain the cucumbers. Gently squeeze them to remove extra moisture. Now, add the drained cucumbers and two finely chopped green onions to the bowl with the dressing. Toss everything together until the cucumbers are well coated. Finally, sprinkle one tablespoon of sesame seeds on top and mix gently. - Serving ideas This salad is perfect as a side dish. Serve it in a colorful bowl to show off the vibrant colors. You can also plate it alongside grilled meats or rice dishes. - Proper garnish techniques Before serving, garnish the salad with fresh cilantro leaves. This adds a nice pop of color and enhances the flavor. Use small sprigs for a clean look. - Importance of chilling Allow the salad to marinate in the refrigerator for at least 30 minutes. Chilling helps the flavors meld together, making each bite more delicious. - Best practices for marinating If you have time, let it chill longer, even up to a few hours. The longer it sits, the more flavorful it becomes. Just cover the bowl tightly to keep it fresh. For the full recipe, check out the detailed instructions provided. Enjoy your cooking experience! - Adjusting spice levels: You can make this dish milder or spicier. If you want less heat, use less gochugaru. For more kick, add more. Taste as you go. - Adding sweetness or acidity: To balance the heat, add more sugar or a splash of rice vinegar. This makes the salad bright and fresh. - Over-salting cucumbers: Too much salt can make the salad soggy. Use the exact amount of sea salt. It helps draw moisture but doesn’t overpower the dish. - Skipping marination time: Marination is key. Let the salad sit for at least 30 minutes. This allows the flavors to blend and enhances the taste. - Recommended kitchen tools: Use a sharp knife for slicing cucumbers. A cutting board will help keep your workspace clean. A mixing bowl is essential for combining the salad. - Importance of a sharp knife: A sharp knife cuts cleanly. It makes prep easier and safer. Plus, it keeps the cucumbers looking nice and fresh. {{image_2}} You can switch up the cucumbers if you like. Try using julienned carrots or radishes. Both add crunch and flavor. For dressings, consider using lime juice instead of rice vinegar. This adds a zesty twist. You can also mix in some chili paste for extra heat. Experimenting keeps the dish exciting! In Korea, different areas have their own versions of this salad. In the South, people often add sesame seeds for extra crunch. In the North, they might use more garlic, making it bolder. You can mix in local herbs or spices to capture your own region's flavors. Try adding fresh mint or dill for a twist! If you want a vegan option, skip the soy sauce and use tamari. This keeps it gluten-free, too. You can also use coconut aminos for a sweeter taste. If you are avoiding sugar, try using honey or agave nectar. These swaps allow everyone to enjoy the salad! For the full recipe, check the main article. To keep your Spicy Korean Cucumber Salad fresh, store it in an airtight container. Place it in the fridge right after serving. The salad stays good for about 2 to 3 days. After this, the cucumbers lose their crispness. Always check for any signs of spoilage before eating. You can freeze cucumber salad, but the texture may change. To freeze, place it in a freezer-safe bag. Remove as much air as possible. For best taste, eat it within a month. When ready to serve, thaw it in the fridge overnight. You can add fresh cucumbers to restore the crunch. When serving leftovers, mix the salad gently. This keeps the cucumbers from getting mushy. To keep your salad fresh longer, store the dressing separately. Combine just before serving. This ensures your salad remains crunchy and delicious. For a burst of flavor, sprinkle fresh cilantro on top right before serving. For the full recipe, check out the earlier sections of this article. The term "spicy" mainly refers to the heat from gochugaru, which is Korean red pepper flakes. Gochugaru has a unique flavor that adds warmth and depth to the salad. It offers a mild to moderate heat level, making it enjoyable for most people. If you are sensitive to heat, you can adjust the amount you use. Yes, you can make this salad ahead of time. I recommend preparing it a few hours before serving. This gives the flavors time to blend and enhances the taste. Just keep it in the fridge until you’re ready to enjoy it. To reduce the spice level, use less gochugaru. You can also add a touch more sugar or use a milder chili powder. Mixing in extra cucumbers can help tone down the heat as well. Absolutely! This salad pairs well with many dishes. It is refreshing and light, which makes it perfect with rich meals. You can serve it alongside grilled meats or spicy dishes. Several Korean dishes complement this salad nicely. Try it with bulgogi, kimchi, or grilled fish. It also goes well with rice dishes, adding a fresh crunch. Check out the Full Recipe for more ideas on how to enjoy it! In this blog post, we've explored the key ingredients and steps to make a Spicy Korean Cucumber Salad. We discussed the benefits of cucumbers and the unique taste of gochugaru. I shared tips on preparing, presenting, and storing your salad. Remember to avoid common mistakes like over-salting and skipping marination. In the end, this salad is versatile and can adapt to many diets. Enjoy making it your own, and savor the fresh flavors!

Spicy Korean Cucumber Salad

Looking for a refreshing twist on salads? Try this Crispy Spicy Korean Cucumber Salad that packs a flavorful punch! With zesty ingredients like gochugaru, sesame oil, and fresh cucumbers, this simple recipe is perfect for any meal. In just 45 minutes, you can whip up a delicious side dish that’s both crunchy and spicy. Click through to explore this easy recipe and elevate your salad game today!
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Ingredients
  

3 medium cucumbers, thinly sliced

1 tablespoon sea salt

2 green onions, finely chopped

1 tablespoon gochugaru (Korean red pepper flakes)

1 tablespoon sesame oil

1 tablespoon rice vinegar

1 tablespoon sugar

1 teaspoon minced garlic

1 teaspoon soy sauce

1 tablespoon sesame seeds

Fresh cilantro leaves for garnish

Instructions
 

In a large bowl, combine the sliced cucumbers with the sea salt. Toss well to ensure the cucumbers are evenly coated. Let them sit for about 15 minutes to draw out excess water.

    After 15 minutes, drain the cucumbers and gently squeeze to remove any extra moisture.

      In another bowl, mix together the gochugaru, sesame oil, rice vinegar, sugar, minced garlic, and soy sauce until well combined.

        Add the drained cucumbers and chopped green onions to the bowl with the spicy dressing. Toss everything together until the cucumbers are well coated.

          Sprinkle sesame seeds over the top and gently mix.

            Allow the salad to marinate in the refrigerator for at least 30 minutes before serving for the flavors to meld.

              Before serving, garnish with fresh cilantro leaves.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4