Korean Gochujang Cucumber Salad

Name: Korean Gochujang Cucumber Salad
Prep time: 15 min
Cook time: PT-487221H24M47S
Cuisine: Korean
Ingredients: 2 medium cucumbers (sliced thin); 2 tablespoons Korean gochujang; 1 tablespoon rice vinegar; 1 tablespoon toasted sesame oil; 1 clove garlic (minced); 1 teaspoon brown sugar; 1 tablespoon toasted sesame seeds; 2 green onions (finely chopped)

Posted on July 28, 2025

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Indulging in a bowl of Korean Gochujang Cucumber Salad is like taking a flavorful trip to the vibrant streets of Seoul without the jet lag. Picture this: crisp, refreshing cucumbers dancing in a tangy, spicy sauce that’s bursting with flavor. Big Mac-inspired salad The first bite hits you with a captivating crunch, followed by the warm embrace of gochujang’s sweetness and heat. It’s the perfect sidekick for any meal, whether it’s a summer BBQ or a cozy winter dinner.

Now, let me take you back to that unforgettable summer picnic when I first tasted this delightful dish. My friend brought it along as a surprise, and I vividly remember my taste buds doing a happy dance. It was love at first crunch! This salad instantly became my go-to recipe for gatherings because who can resist those vibrant colors and zesty flavors?

Why You'll Love This Recipe

This Korean Gochujang Cucumber Salad is incredibly easy to whip up and packs an explosive flavor punch
Its vibrant colors make it a feast for the eyes as well as the palate
Perfect as a side dish or even as a light snack, this salad is versatile enough for any occasion
You can customize it based on your spice preference and what you have on hand

I remember serving this dish at a family gathering and watching everyone go back for seconds, which made my heart swell with joy.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Cucumbers: Choose fresh, firm cucumbers; English or Persian varieties work great for their crispness.
Korean Gochujang: This fermented chili paste adds depth and heat; look for high-quality brands at Asian markets.
Rice Vinegar: A splash of rice vinegar brings acidity; opt for unseasoned versions to control the flavor.
Sesame Oil: Use toasted sesame oil for an added nutty aroma that enhances the overall taste.
Garlic: Fresh minced garlic delivers pungency; adjust based on how much garlic love you prefer!
Sugar: Just a hint of sugar balances the heat from gochujang; brown sugar works nicely here.
Sesame Seeds: Toasted sesame seeds add crunch and visual appeal; sprinkle generously before serving.
Green Onions: Chopped green onions provide freshness and color; ensure they are finely sliced for best texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Start by preparing your cucumbers: Wash them thoroughly under cool water. Slice them into thin rounds or half-moons, depending on your preference for presentation. You want them thin enough to absorb all that delicious dressing while still retaining their crispness.

Next, it’s time to get saucy: In a medium mixing bowl, combine Korean gochujang, rice vinegar, sesame oil, minced garlic, and sugar. Whisk until smooth and cohesive—this should be your new favorite dressing! Taste it and adjust sweetness or spice according to your liking.

Now comes the fun part: Toss those cucumber slices into the mixing bowl with your dressing. Use your hands (yes, get involved) or salad tongs to gently mix everything together until each piece is coated in that gorgeous red sauce. black bean and corn salad.

Let’s give those cucumbers some time: Cover the bowl with plastic wrap or transfer everything into an airtight container. Allow it to marinate in the fridge for about 20-30 minutes—this lets all those flavors soak in beautifully and gives you time to clean up!

When you’re ready to serve: Give everything another gentle toss before plating. Sprinkle toasted sesame seeds and chopped green onions on top for that extra flair!

Finally, present your masterpiece: Serve this salad chilled as a side dish with BBQ meats or enjoy it solo as a healthy snack while binge-watching your favorite series. Either way, you’re bound to impress! For more inspiration, check out this easy Irish soda bread recipe.

Enjoying Korean Gochujang Cucumber Salad is not just about eating; it’s an experience filled with crunchiness, spiciness, and sweet surprises that will have everyone begging for your secret recipe! flavorful stir fry.

You Must Know

The Korean Gochujang Cucumber Salad is not just refreshing; it’s a flavor explosion
Keep your cucumbers crisp and serve immediately for the best texture
This salad pairs beautifully with grilled meats or as a zesty side dish that liven up any meal

Perfecting the Cooking Process

To create the perfect Korean Gochujang Cucumber Salad, slice your cucumbers first while mixing the dressing to ensure everything combines well and flavors meld beautifully. For more inspiration, check out this strawberry and spinach salad recipe.

Add Your Touch

Consider adding sesame seeds or sliced scallions for extra crunch and flavor. You can also experiment with different vinegars to amplify tanginess according to your preference.

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. Avoid reheating, as this dish is best served fresh and cold.

Chef's Helpful Tips

For optimal flavor, let the salad marinate for at least 30 minutes before serving
Use fresh, firm cucumbers for that satisfying crunch
Adjust gochujang levels based on your spice tolerance for a personalized kick!

Memories of my first attempt at this salad still make me chuckle—my friends bravely tried it, only to discover I may have misjudged the gochujang’s heat level!

FAQ

What does gochujang taste like?

Gochujang has a sweet, spicy, and slightly fermented flavor profile that adds depth to dishes.

Can I use other vegetables in this salad?

hearty vegetable stew.

Absolutely! Carrots and radishes work great alongside cucumbers for added crunch.

How long can I keep leftovers?

The salad can be stored in the fridge for up to three days without losing its flavor.