Korean Gochujang Cucumber Salad – A Spicy, Tangy, and Refreshing Delight

This Korean Gochujang Cucumber Salad is a perfect blend of spicy, tangy, and refreshing flavors. The cucumbers provide a cool crunch, while the gochujang paste adds a deep, savory heat that’s perfectly balanced by a touch of sweetness and acidity from rice vinegar. The garlic and sesame oil round out the flavor profile, creating a bold and satisfying side dish that pairs wonderfully with grilled meats or as a fresh accompaniment to any Asian-inspired meal. You can adjust the spice level by controlling the amount of gochujang used, and the salad can easily be made ahead for a flavorful, no-fuss side dish.

Ingredients

• 2 medium cucumbers, thinly sliced
  
  

• 1 tablespoon gochujang (Korean chili paste)
  
  

• 1 tablespoon rice vinegar
  
  

• 1 tablespoon sesame oil
  
  

• 1 teaspoon honey or sugar
  
  

• 1/2 teaspoon garlic, minced
  
  

• 1 tablespoon sesame seeds
  
  

• 1 tablespoon green onions, chopped (optional)
  
  

• 1/2 teaspoon salt (adjust to taste)
  
  

Directions

1. Thinly slice the cucumbers and place them in a bowl. Sprinkle with salt and set aside for 10-15 minutes to draw out excess moisture.
   
   

2. In a separate small bowl, whisk together the gochujang, rice vinegar, sesame oil, honey (or sugar), and minced garlic until smooth.
   
   

3. After the cucumbers have rested, gently squeeze out any excess moisture.
   
   

4. Toss the cucumbers with the gochujang dressing, ensuring all the slices are evenly coated.
   
   

5. Garnish with sesame seeds and green onions (if using).
   
   

6. Serve immediately or refrigerate for 20-30 minutes to let the flavors meld together.
   
   

Nutritional Value (per serving)

• Calories: 50 kcal
  
  

• Protein: 1g
  
  

• Fat: 3g
  
  

• Carbohydrates: 6g
  
  

• Fiber: 1g
  
  

• Sugars: 3g