Crisp Spicy Cucumber Salad
A quick Korean cucumber banchan, lightly salted then tossed in a bright spicy dressing.
⏱️ 10m total (Prep 10m / Cook 0m)
📊 Difficulty: Easy
🌶️ Spice: 🌶️
👥 Yield: 2–3 servings
Servings Ingredient Calculator
Default: 2–3 servings (Adjusts quantities automatically)
2 Servings
🥬 Main Ingredients
- Cucumbers2
- Salt1/2 tsp
🥣 Sauce & Seasoning
- Gochugaru1 tbsp
- Vinegar1 tbsp
- Minced garlic1/2 tsp
- Soy sauce1 tsp
- Sesame oil1 tsp
🌿 Toppings & Garnish
- Sesame seeds1 tsp
👨🍳 Cooking Steps
1
Wash the cucumbers and slice them into 0.5 cm rounds.
2
Toss with 1/2 teaspoon salt and rest for 10 minutes.
3
Drain in a sieve without squeezing away the crunch.
4
Add gochugaru, vinegar, garlic, soy sauce, and sesame oil.
5
Gently toss with two spoons, finish with sesame, and serve immediately.
🌟 Pro Chef Tips
- • Drain naturally in a sieve so the cucumbers stay crisp.
- • Serve right after mixing for the best texture.
⚠️ Avoid Common Pitfalls
- ❌ Do not salt longer than 10 minutes or the cucumbers can soften.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.