Gochujang Cucumber Salad Recipe

gochujang

🥗Healthier: sriracha

💰Cheaper: red pepper flakes + miso

Sriracha offers a similar spicy flavor, while the alternative provides a more accessible option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is often more affordable.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar retains a tangy flavor, while white vinegar is commonly found and less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness, while brown sugar is a cost-effective alternative.

Place the English cucumbers (500 g, 1 pound) in a bowl.

Add 2 teaspoons salt and toss gently to coat the slices with salt.

Let them sit for about 15-20 minutes to help remove excess water from the cucumbers.

In a separate bowl, combine 2 tablespoons gochujang paste, 1 tablespoon rice vinegar, 1 teaspoon dark soy sauce, 1 tablespoon sesame oil, and 1 teaspoon minced garlic.

Add 2 tablespoons honey and whisk everything together until well combined.

After 15-20 minutes, rinse the cucumbers under cold water to remove the salt.

Pat them dry with a kitchen towel or paper towels to remove any excess moisture.

Add the cucumber slices to a large bowl and pour the dressing over them.

Toss well to coat the cucumber slices evenly with the dressing.

Let the salad marinate in the refrigerator for at least 15-30 minutes.

Garnish with 1 tablespoon toasted sesame seeds and fresh cilantro or green onions before serving.

Serve it chilled as a refreshing side dish or a light appetizer.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens