Spicy Korean Cucumber Salad
Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in this Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer.
- Prep time
- 20 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 24 ounces (680g) cucumbers* ((Persian, Japanese, Korean, or English cucumbers) )
- 1 teaspoon kosher salt
- 1 large shallot, (thinly sliced)
- 2 scallions, (sliced on a bias )
- 1 tablespoon white sesame seeds, (toasted or roasted**)
- 2 tablespoons gochujang ((Korean red chile paste)***)
- ½ tablespoon gochugaru ((Korean red chile flakes))
- 1 ½ tablespoons toasted sesame oil****
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons agave nectar or organic cane sugar
- 3 garlic cloves, (minced or crushed with a press)
Instructions
- 1
Smash the cucumbers. Wash and dry the cucumbers and slice off the ends. Slice in half lengthwise. Grab your largest, heaviest knife (if you have a cleaver knife, use it) and smash the cukes by pressing the flat side of a heavy knife against them, using the heel of your palm (right above your wrist) to press down, similar to smashing down on a garlic clove to peel it.NOTE: If using large cucumbers like English cucumbers, it's hard to smash them whole. First, chop the cucumbers into 2- to 3-inch segments, then smash them.
- 2
Salt the cucumbers. Tear the smashed cukes into bite-sized chunks and transfer to a colander fitted over a bowl or in the sink. Sprinkle the cucumbers with 1 teaspoon kosher salt and use your hands to toss until well coated. Place a resealable bag filled with ice and cold water (or a bag of frozen peas) on top of the cucumbers to weigh them down—this forces more water out. Rest in the fridge for at least 30 minutes, or or up to 4 hours. Discard accumulated water and shake off excess water from the cucumbers.
- 3
Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.
- 4
Meanwhile, make the dressing. In a large bowl, whisk together the gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sugar, and garlic until well combined.
- 5
After the cucumbers have rested, squeeze a handful of them until no water is dripping out, like you would a washcloth. Repeat with remaining cucumbers. Alternatively, you can run the cucumbers in a salad spinner afterwards.*****
- 6
Assemble. Add the cucumbers, scallion whites/light greens, and shallots to the dressing. Use your hands to massage the dressing into the cukes for about a minute. Before serving, add the sesame seeds and scallion greens and toss gently.