I’ll never forget my first bite of this salad. I was at a hole-in-the-wall Korean BBQ joint with friends, the air thick with smoke and laughter. This little dish of cucumbers arrived, unassuming, as a banchan (a side). I took one bite and my eyes went wide. It was a firecracker—cool, crunchy cucumber one second, then a punch of garlic, spice, and tangy funky-ness the next. I became obsessed, pestering the poor waitress for details until I went home and spent weeks testing to get it just right. This is that recipe.
Quick Look
| Prep | Cook | Total | Feeds | Level |
|---|---|---|---|---|
| 10 mins | 0 mins | 15 mins | 2-4 people | Easy |
Why You’ll Love This Recipe
- It comes together in under 10 minutes. Seriously.
- It’s an explosion of flavor—spicy, salty, sweet, and tangy all at once.
- It’s the perfect crunchy, refreshing counterpoint to rich, heavy meals.
- It’s naturally vegan and gluten-free (just check your gochujang brand!).
Grab These
- 1 lb English cucumbers (about 2 medium)
- 1 teaspoon fine sea salt
- 1 tablespoon gochugaru (Korean red pepper flakes—this is key! It has a unique smoky flavor. Find it at an Asian market or online.)
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce (or tamari for gluten-free)
- 1 teaspoon granulated sugar
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
Let’s Make It
We’re not slicing these cucumbers, we’re chunking them. Cut them in half lengthwise, then slice them into fat, half-moon shapes, about ¼-inch thick. You want a piece you can really sink your teeth into. Toss them in a bowl with the teaspoon of salt and let them sit for about 10 minutes. This does double duty: seasoning them and pulling out a bit of water so the dressing really clings.
While they’re hanging out, let’s make that killer dressing. In a small bowl, whisk together the gochugaru, rice vinegar, soy sauce, sugar, minced garlic, and that magical toasted sesame oil. It should look like a vibrant, fiery paste.
Drain any liquid that has pooled in the cucumber bowl. Don’t squeeze them this time, just tip the bowl and pour it out. Now, scrape that beautiful red dressing into the cucumbers.
Add most of your sliced green onion and sesame seeds (save a pinch for garnish!) and toss, toss, toss until every single cucumber chunk is gloriously coated in that red hue.
That’s it. You can eat it immediately—it’s fantastic when it’s super crisp and the flavors are bold and separate. Or, you can let it hang out for 15-30 minutes. The cucumbers will soften just slightly and drink in more of the spicy, garlicky flavor.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~ 45 kcal |
| Protein | 2g |
| Carbohydrates | 7g |
| Fat | 2g |
| Fiber | 2g |
| Sugar | 4g |
| Note: Values are estimates |
Variations & Add-Ins
- For extra crunch: Add some thinly sliced white or red onion into the mix.
- Less heat: Start with ½ tablespoon of gochugaru and add more to taste. You can’t take it out once it’s in!
- Umami bomb: Add a tiny dab (½ teaspoon) of gochujang (Korean chili paste) to the dressing for an even deeper, fermented flavor.
Serving Ideas
This is my go-to banchan for a homemade Korean BBQ night. Serve it alongside grilled bulgogi or galbi, a pile of steamed rice, and some kimchi. But don’t stop there! I also love it piled on top of a burger or a grilled chicken sandwich for an incredible kick.
Storage & Reheating
This salad is best eaten the day it’s made. It will keep overnight in the fridge, but it will lose its perfect crunch and become more limp and pickled (which is still tasty, just different).