Hello, food lovers! If you’re in the mood for something fresh, spicy, and bursting with flavor, this Spicy Korean Cucumber Salad with Sesame and Garlic Dressing is the perfect dish for you. This vibrant salad is packed with crisp cucumbers, a punchy garlic and sesame dressing, and just the right amount of heat to wake up your taste buds. Whether you’re new to Korean cuisine or a seasoned pro, this dish is easy to make and guaranteed to impress!
Introduction
This Spicy Korean Cucumber Salad is a popular side dish known as “Oi Muchim” in Korean cuisine. It’s light, crunchy, and carries a perfect balance of sweet, sour, and spicy flavors. With garlic, soy sauce, and sesame oil playing key roles in the dressing, it brings together the essence of Korean flavor profiles.
I first tried this dish during a trip to Seoul, and it instantly became one of my favorite ways to prepare cucumbers. It’s not only delicious but also incredibly versatile—you can pair it with just about any main course, and it’s always a crowd-pleaser at potlucks and family gatherings.
Ingredients
To prepare this delicious Spicy Korean Cucumber Salad, you’ll need:
- 5 mini cucumbers or 2-3 regular cucumbers
- 3 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tsp rice vinegar
- 3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
For those with dietary restrictions, you can substitute low-sodium soy sauce or use coconut aminos for a gluten-free option. If you’re looking to reduce the spice level, simply adjust the amount of chili oil or skip it altogether for a milder version.
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How to Make Spicy Korean Cucumber Salad
Follow these simple steps to create your own Spicy Korean Cucumber Salad:
- Prepare the Dressing: In a small bowl, combine the minced garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Stir well until all the ingredients are thoroughly mixed, forming a rich and flavorful dressing.
- Slice the Cucumbers: Using a spiralizer, slice the cucumbers into fun, curly shapes, or alternatively, use a sharp knife to cut them into thin rounds. This will help the cucumbers absorb the dressing better.
- Salting the Cucumbers: Place the sliced cucumbers in a large bowl and sprinkle them evenly with salt. Allow them to sit for 8-12 minutes to release excess water, which will enhance the cucumber’s crunch.
- Rinse and Dry: Once the cucumbers have rested, rinse them thoroughly under cold water to remove the salt. Pat them dry with paper towels to ensure they are ready to absorb the delicious dressing.
- Toss with Dressing: In a large bowl, toss the dried cucumber slices with the prepared dressing until they are evenly coated.
- Garnish and Serve: Garnish with extra sesame seeds and green onions before serving for an added layer of flavor and presentation.
This entire process takes just about 15 minutes, making it a quick and easy side dish for any occasion.
Helpful Tips
- Use fresh cucumbers: Always opt for fresh cucumbers to maximize the crispiness of the salad. The fresher they are, the better the texture and taste.
- Adjust the spice level: If you’re sensitive to spice, you can control the heat by reducing the amount of chili oil. Conversely, if you love spicy food, feel free to add more chili oil or even sprinkle in some red pepper flakes for an extra kick.
- Experiment with vinegar: While rice vinegar is the traditional choice, you can also use apple cider vinegar or white wine vinegar for a slightly different flavor profile.
Cooking Tips
- Using a Spiralizer: If you have a spiralizer, this is a fun way to add a unique texture to your cucumber salad. Spiralized cucumbers absorb the dressing more evenly and create an eye-catching presentation.
- Chill before serving: For best results, chill the salad in the refrigerator for 10-15 minutes before serving. This helps the flavors meld together and enhances the salad’s refreshing qualities.
Serving Suggestions
This Spicy Korean Cucumber Salad pairs beautifully with a variety of dishes. Here are a few serving suggestions:
- Serve alongside grilled meats such as Korean BBQ, or with a side of steamed rice for a complete meal.
- Pair it with a cold noodle salad or stir-fried vegetables for a light and refreshing summer dish.
- It also works as a delicious appetizer or side for a picnic or potluck gathering.
For an added twist, you can top it with crispy fried shallots or chopped peanuts for extra crunch!
Nutritional Information
This salad is not only delicious but also low in calories, making it a great addition to a healthy diet.
Nutritional Information (per serving)
- Calories: 90 kcal
- Carbohydrates: 10 g
- Protein: 2 g
- Fat: 4 g
- Saturated Fat: 0.5 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 550 mg
- Potassium: 200 mg
- Fiber: 1 g
- Sugar: 4 g
- Vitamin A: 10% DV
- Vitamin C: 20% DV
- Calcium: 4% DV
- Iron: 4% DV
This dish is rich in vitamin C and fiber, making it a healthy choice to include in your meals.
Storage and Leftovers
Refrigerate: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Because the cucumbers will continue to release water, you may want to drain any excess liquid before serving leftovers.
Reheat: This salad is best enjoyed cold, so there’s no need to reheat it. However, if you prefer a warm side dish, you could briefly sauté the cucumbers in a hot pan with the dressing for a warm version of the salad.
Leftovers can also be added to a fresh salad or used as a crunchy topping for tacos or sandwiches.
Frequently Asked Questions (FAQs)
Can I make this salad in advance?
Yes, you can prepare the dressing and cucumbers separately in advance. However, it’s best to mix them together just before serving to maintain the crispness of the cucumbers.
What can I use as a substitute for chili oil?
If you don’t have chili oil on hand, you can substitute it with a combination of regular vegetable oil and a pinch of red pepper flakes.
Is there a way to make this dish gluten-free?
Yes! Simply replace the soy sauce with gluten-free tamari or coconut aminos to make this dish gluten-free.
Related Recipes
For more delicious dishes like this, check out these related recipes:
Conclusion
I hope you enjoy making this Spicy Korean Cucumber Salad as much as I do! It’s a simple yet flavorful dish that’s perfect for any occasion. Whether you’re serving it as a side dish or enjoying it as a light snack, it’s sure to bring a burst of flavor to your table.
If you try this recipe, I’d love to hear your feedback! Feel free to share your own variations or let me know how it turned out for you in the comments below. Happy cooking!
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Spicy Korean Cucumber Salad with Sesame and Garlic Dressing
Description
Hello, food lovers! If you’re in the mood for something fresh, spicy, and bursting with flavor, this Spicy Korean Cucumber Salad with Sesame and Garlic Dressing is the perfect dish for you. This vibrant salad is packed with crisp cucumbers, a punchy garlic and sesame dressing, and just the right amount of heat to wake up your taste buds. Whether you’re new to Korean cuisine or a seasoned pro, this dish is easy to make and guaranteed to impress!
Ingredients
- 5 mini cucumbers or 2–3 regular cucumbers
- 3 tsp salt
- 1.5 tsp soy sauce
- 1 tsp minced garlic
- 3 tsp rice vinegar
- 3 tsp chili oil
- 3 tsp sugar
- 1 tsp sesame oil
- 2 tsp sesame seeds (optional)
- 3 tbsp green onions, diced (optional)
Instructions
- Prepare the Dressing: In a small bowl, combine the minced garlic, sugar, sesame seeds, and green onions. Add rice vinegar, soy sauce, chili oil, and sesame oil. Stir well until all the ingredients are thoroughly mixed, forming a rich and flavorful dressing.
- Slice the Cucumbers: Using a spiralizer, slice the cucumbers into fun, curly shapes, or alternatively, use a sharp knife to cut them into thin rounds. This will help the cucumbers absorb the dressing better.
- Salting the Cucumbers: Place the sliced cucumbers in a large bowl and sprinkle them evenly with salt. Allow them to sit for 8-12 minutes to release excess water, which will enhance the cucumber’s crunch.
- Rinse and Dry: Once the cucumbers have rested, rinse them thoroughly under cold water to remove the salt. Pat them dry with paper towels to ensure they are ready to absorb the delicious dressing.
- Toss with Dressing: In a large bowl, toss the dried cucumber slices with the prepared dressing until they are evenly coated.
- Garnish and Serve: Garnish with extra sesame seeds and green onions before serving for an added layer of flavor and presentation.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh cucumbers: Always opt for fresh cucumbers to maximize the crispiness of the salad. The fresher they are, the better the texture and taste.
- Adjust the spice level: If you’re sensitive to spice, you can control the heat by reducing the amount of chili oil. Conversely, if you love spicy food, feel free to add more chili oil or even sprinkle in some red pepper flakes for an extra kick.
- Experiment with vinegar: While rice vinegar is the traditional choice, you can also use apple cider vinegar or white wine vinegar for a slightly different flavor profile.
