Spicy Korean cucumber salad is crunchy and refreshing with spicy, savory, salty, tangy, and a touch of sweet taste. This easy-to-make salad has English cucumbers tossed in spicy gochugaru (Korean red pepper flakes) soy sauce dressing.
Cut cucumbers into ½-inch thick rounds. Salt cucumbers with sea salt. Let it sit for 30 minutes.
Meanwhile make the dressing by mixing soy sauce, rice vinegar, sesame oil, sugar, gochugaru, and sesame seeds.
Drain excess liquid from the cucumber. Rinse it well to get rid of salt and drain completely.Note: even after salting, cucumbers will release liquid over time. If storing the salad, remember there is going to be some liquid left at the bottom even if you salted the cucumber before making the salad.
Add minced garlic, green onion, and dressing to cucumbers. Toss it gently.
Just before serving add more green onion and sesame seeds. Serve immediately or chill for 30 minutes to 1 hour to serve chilled.
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.