Spicy Korean Cucumber Salad
User Reviews
5
Spicy Korean Cucumber Salad
Description
Spicy Korean Cucumber Salad features cucumbers prepared by smashing, which creates uneven, bite-sized pieces that hold the dressing well. The key ingredients include gochujang and gochugaru, Korean red chile paste and flakes, which provide a moderate heat balanced by the sweetness from agave nectar and acidity from rice vinegar. Toasted sesame oil and sesame seeds lend a rich, nutty aroma, complementing the fresh crunch of cucumbers and the aromatic shallot and scallion slices. The cucumbers are salted and pressed under ice water to remove excess moisture, ensuring a firm texture.
Cooking is not required beyond toasting sesame seeds if desired, as the salad is assembled from prepared ingredients and chilled before serving. It's ideally served cool and is suitable for adding a spicy, fresh contrast to meals. Leftovers will release more liquid over time, but the flavor remains intense; this extra sauce can be poured over cooked rice to enhance its taste. For best results, Persian cucumbers are preferred for their sweetness and ease of smashing. The salad balances heat, sweetness, acidity, and nuttiness effectively to provide a distinct flavor experience.
Ingredients
Salad
- 24 ounces cucumber Persian, Japanese, Korean, or English cucumbers
- 1 teaspoon kosher salt
- 1 shallot thinly sliced, large
- 2 scallion sliced on a bias
- 1 tablespoon white sesame seeds toasted or roasted
Dressing
- 2 tablespoons gochujang (Korean red chile paste)***
- ½ tablespoon gochugaru (Korean red chile flakes)
- 1 ½ tablespoons sesame oil toasted
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons agave nectar or organic cane sugar
- 3 garlic minced or crushed with a press, cloves
Instructions
- 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.
- 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.
- Meanwhile, thinly slice the shallot. Slice the scallions on a hard bias, separating the dark greens for the garnish.
- 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.
- 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.*****
- 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.
Notes
- Persian cucumbers are best for sweetness and ease of smashing; avoid pole cucumbers due to their bitterness and seeds.
- To toast sesame seeds, heat a dry skillet over medium heat and stir frequently until golden, about 2 to 4 minutes.
- Leaving crushed cucumbers to rest in salted ice water enhances crispness and reduces excess water.
- Chill the salad well before serving to maintain texture and flavor balance.
- Leftover salad produces extra sauce as cucumbers release water; this sauce can be used to flavor cooked rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 857mg | 36% |
| Potassium | 365mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 551IU | 11% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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