Korean Spicy Cucumber Salad
Spicy Korean Cucumber Salad Recipe
For best results, make and consume this side dish on the same day. Leftovers can be kept in the fridge for about 1-2 days.
- 1 local cucumber or 3 Japanese cucumbers about 350 g
- 2 tbsp sesame oil
- 3 tsp gochugaru (Korean chilli powder) for the heat; to taste
- 1 tsp garlic powder (or 3 garlic cloves minced)
- 1 tsp onion powder (or 1/4 onion finely chopped)
- 2 tsp light soy sauce
- 2 tbsp chopped spring onion
- 1 tbsp toasted sesame seeds
- 1/2 tsp fine salt to taste
- freshly cracked black pepper to taste
- Halve the cucumber lengthwise. Cut to thin half moon slices for local cucumber, or diagonal thin slices for Japanese cucumber.
- Add cut cucumber into a large mixing bowl. Scatter the rest of the ingredients evenly over the cucumbers. Stir with spatula to coat everything evenly. Season to taste and serve immediately.
Pages: 1 2
So crunchy, flavourful and delightful…the perfect cucumber salad!
My kind of side-dish too! I And just how I would make it – without adding salt to remove excess moisture from cucumbers, and without removing the seeds from the core of the cucumbers. :p
Where can I get Korean chilli powder as per your recipe?
you can find it at Korean supermarkets such as SHINE.
A few questions: I don’t have the chili powder, can I use the Korean chili paste instead? Do the sesame seeds have to be toasted and can I use black instead of white? Thanks.
Using Korean chilli paste will be a different taste and consistency, you can use it if you like. I really recommend Korean chilli powder for this recipe though (you can find it at Korean supermarkets). And yes, for best results toast the sesame seeds in a dry pan before use.