Gochujang Cucumber Salad Recipe
Enjoy this flavorful gochujang cucumber salad as a refreshing Korean banchan side!
Ingredients
- For the cucumbers:
- 1 lb Persian, Japanese, or English cucumbers, thinly sliced
- For the dressing:
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes) or to taste
- 1 Tbsp toasted sesame oil
- 1 Tbsp rice vinegar
- 1 tsp soy sauce
- 1 tsp honey or sugar
- 1 clove garlic, minced
- 1 tsp toasted sesame seeds
- 2 scallions, sliced (for garnish)
Instructions
- Slice cucumbers into thin rounds, about 1/4 inch thick.
- Place cucumber slices in a colander and sprinkle with 1 tsp salt. Let drain for 30 mins to 1 hour. This draws out excess moisture.
- In a small bowl, whisk together the dressing ingredients until combined.
- Rinse cucumbers briefly to remove salt. Pat dry thoroughly with paper towels.
- Add drained cucumbers to a bowl. Pour over dressing and toss to coat evenly.
- Allow to marinate for 30 mins in the fridge for flavors to meld.
- When ready to serve, garnish with sliced scallions and sesame seeds.
- Enjoy chilled or at room temperature. Store leftovers in the fridge for 3-5 days.
Notes
- Thinner skinned cucumbers like Persian or Japanese work best. Regular cucumbers can also be used with peel removed.
- Adjust gochujang amount based on desired spice level. Start with less and add more to taste.
- For a vegan salad, use vegan gochujang.