Korean Spicy Cucumber Salad

From Jeanette's Healthy Living

Adjust the amount of red pepper flakes to your taste. If you like it even spicier, add a little gochujang (contains wheat, so leave out for gluten-free version). I like this cucumber salad best after it has had a chance to sit in the refrigerator for a few hours.

  • 2 cucumbers, thinly sliced
  • 1 tablespoon kosher salt
  • 1- 1 1/2 tablespoons Korean red pepper flakes, depending on taste
  • 1 teaspoon toasted sesame seeds
  • 1 teaspoon crushed garlic
  • 1 teaspoon sesame oil
  • 1 tablespoon organic sugar


  1. Combine cucumbers and salt in a colander and place over a bowl or in the sink. Allow to sit for 20-30 minutes. 
  2. Place salted cucumbers on a layer of paper towels and pat dry.
  3. Combine red pepper flakes, sesame seeds, garlic, sesame oil and sugar in a bowl. 
  4. Add cucumbers and toss well.
  5. Serve chilled.