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To make this refreshing salad, you need a few key ingredients: - 2 large cucumbers, thinly sliced - 1 teaspoon salt - 2 tablespoons gochugaru (Korean red pepper flakes) - 1 tablespoon sesame oil - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon honey (or agave syrup for a vegan option) - 1 garlic clove, minced - 1 scallion (green onion), finely chopped - 1 tablespoon sesame seeds These ingredients blend to create a perfect balance of heat and flavor. You can enhance the salad with some optional ingredients: - A handful of fresh cilantro, roughly chopped - Additional sesame seeds for garnish These additions offer freshness and a nice touch to your dish. This salad is naturally gluten-free and can easily be made vegan. Use tamari instead of soy sauce for a gluten-free option. Replace honey with agave syrup if you want it vegan. This way, everyone can enjoy the spicy Korean cucumber salad! For the full recipe, check the detailed instructions above. To start, slice your cucumbers thinly. Use a sharp knife for even cuts. This helps them soak up the dressing better. Place the slices in a colander and sprinkle them with salt. Let them sit for about 15 minutes. The salt draws out extra moisture. This step keeps your salad nice and crisp. After 15 minutes, rinse the cucumbers under cold water. Pat them dry with paper towels to remove excess water. Now your cucumbers are ready for the salad! In a large bowl, mix together the gochugaru, sesame oil, soy sauce, rice vinegar, honey, and minced garlic. Use a whisk to blend the ingredients well. You want a smooth dressing that combines all the flavors. The gochugaru brings heat, while the honey adds a touch of sweetness. This balance makes the dressing truly special. Taste it before adding the cucumbers. Adjust any ingredients if needed to suit your taste. Now it’s time to combine everything! Add the dried cucumbers into the bowl with the dressing. Use a spatula or tongs to toss them gently. Make sure each cucumber slice gets coated with that tasty dressing. Next, stir in the chopped scallions and sesame seeds. These add great flavor and crunch. Cover the bowl with plastic wrap. Let the salad marinate in the fridge for at least 30 minutes. This resting time helps the flavors mix and makes every bite delicious. Don't forget to give it a quick toss before serving! For a fresh touch, you can add chopped cilantro on top. Enjoy your Spicy Korean Cucumber Salad! For great flavor, use fresh ingredients. Fresh cucumbers make a big difference. Choose medium to large cucumbers with smooth skin. For the dressing, use high-quality sesame oil and soy sauce. These ingredients enhance the taste. Gochugaru adds heat and depth. Adjust the amount based on your spice level. Let the salad chill for at least 30 minutes. This allows the flavors to blend well. To keep cucumbers crunchy, salt them first. Place sliced cucumbers in a colander and sprinkle with salt. Let them sit for 15 minutes. This helps to draw out moisture. After that, rinse them under cold water. Pat them dry with paper towels. This step is key for a crisp salad. Use a sharp knife or mandoline for even slices. Thin slices soak up the dressing better, adding more flavor. Serve this salad as a side dish with grilled meats. It pairs well with bulgogi or spicy chicken. For a light meal, add proteins like tofu or shrimp. You can serve it in a bowl or on a platter. Garnish with extra sesame seeds and cilantro for flair. This adds color and flavor. Try serving it with rice or as part of a bento box. Your guests will love the fresh, spicy taste! {{image_4}} You can boost the salad with protein. Try adding cooked shrimp, chicken, or tofu. These options give the salad a heartier feel. Just make sure the protein is cut into small pieces. Mix it in after tossing the cucumbers with the dressing. This way, everyone gets a taste with each bite. You can play with flavors in this salad. Instead of gochugaru, try using chili powder for a different kick. You can also add a splash of lime juice for extra zest. For a sweeter touch, consider adding a little more honey. Each tweak makes the salad fun and fresh, so feel free to experiment! Presentation matters, so think outside the bowl! Serve the salad in lettuce cups for a fun twist. You can also layer it in jars for a picnic. This makes it easy to grab and enjoy. If you want to impress, serve it alongside grilled meats or in a rice bowl. Each method shows off the bright colors and fresh ingredients of the salad. To keep your Spicy Korean Cucumber Salad fresh, store it in an airtight container. I recommend using glass containers, as they help maintain flavor. Keep the salad in the fridge right after you finish eating. Avoid letting it sit out too long to keep it crisp and tasty. If you made extra dressing, store it separately. This way, you can mix it in later for the best flavor. If stored properly, your salad can last up to three days in the fridge. The cucumbers may lose some crunch over time, but the flavors will still be good. If you notice any changes in smell or color, it's best to toss it out. Always check before eating leftovers to ensure safety. You don’t need to reheat this salad. It's best enjoyed cold. When you're ready to eat, just take it out of the fridge and give it a quick toss. If the cucumbers have softened, you can add a bit more dressing to brighten the flavor. Enjoy it fresh for the best experience! Gochugaru is a Korean red pepper flake. It brings a mild heat and rich flavor to dishes. If you can’t find it, use crushed red pepper or paprika. These substitutes change the taste slightly, so adjust the amount to your heat preference. Yes, you can make this salad ahead. Just prepare it and store it in the fridge. It tastes even better after sitting for a while. The flavors mix nicely, making it a great choice for meal prep. Absolutely! Spicy Korean cucumber salad is perfect for meal prep. It stays fresh for several days in the fridge. Just remember to keep it covered to maintain crispness. Enjoy it as a side dish or a light snack throughout the week. For the full recipe, refer to the earlier section. This delicious salad is easy to make and adds a spicy kick to any meal. Spicy Korean cucumber salad offers fresh flavors and a fun twist. I shared the essential and optional ingredients, plus useful substitutions for gluten-free and vegan diets. The steps for making crispy cucumbers and a spicy dressing are simple. Don't forget my tips for the best taste and texture. You can get creative with variations and learn the best storage methods. Enjoy this tasty salad now, and keep it in mind for meal prep later. It's a great dish to share or enjoy alone.

Spicy Korean Cucumber Salad

Discover the refreshing taste of Crispy Spicy Korean Cucumber Salad with this easy recipe! With simple ingredients like cucumbers, gochugaru, and sesame oil, you can whip up a delicious side dish that packs a spicy punch. Perfect for summer gatherings or as a light snack, this salad is quick to prepare and even better when marinated. Click through to explore the full recipe and make this vibrant dish today!
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Ingredients
  

2 large cucumbers, thinly sliced

1 teaspoon salt

2 tablespoons gochugaru (Korean red pepper flakes)

1 tablespoon sesame oil

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey (or agave syrup for a vegan option)

1 garlic clove, minced

1 scallion (green onion), finely chopped

1 tablespoon sesame seeds

A handful of fresh cilantro, roughly chopped (optional)

Instructions
 

Prepare the Cucumbers: Place the thinly sliced cucumbers into a colander and sprinkle them with salt. Allow them to sit for about 15 minutes. This process will help draw out excess moisture, ensuring the salad remains crisp. After the time has passed, gently rinse the cucumbers under cold water and pat them dry using paper towels.

    Make the Dressing: In a large mixing bowl, combine the gochugaru, sesame oil, soy sauce, rice vinegar, honey (or agave syrup), and minced garlic. Whisk the mixture vigorously until all ingredients are well combined and a smooth dressing forms.

      Combine the Ingredients: Add the prepared cucumbers to the bowl with the dressing. Using a spatula or tongs, toss the cucumbers gently but thoroughly to ensure they are evenly coated with the flavorful spicy dressing.

        Add Garnishes: Stir in the finely chopped scallion and sesame seeds, mixing gently to incorporate them into the salad.

          Marinate for Flavor: Cover the bowl with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 30 minutes. This marination period allows the flavors to meld beautifully and deepen.

            Final Toss and Serve: Before serving, give the salad a quick toss to redistribute the dressing. Garnish with freshly chopped cilantro if desired for an extra burst of flavor and color.

              Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4

                - Presentation Tips: Serve in a shallow bowl or on a large platter for a beautiful display. If using cilantro, sprinkle it generously on top to elevate the presentation and fresh flavor. You can also sprinkle additional sesame seeds for a crunchy finishing touch.