Spicy Korean Cucumber Salad

Total Time
1hr 10mins
Prep
10 mins
Cook
1 hr

Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.

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Ingredients

Nutrition

Directions

  1. Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
  2. Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
  3. Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
  4. Press cucumber slices with paper towel or cheesecloth to remove water.
  5. Put cucumbers in bowl and stir so they become coated.
  6. Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
  7. To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
  8. This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
Most Helpful

5 5

Another wonderful recipe! I have made your yummy soup, please keep posting your other Korean recipes!! You are awesome!

5 5

This made for a WOW salad! I am relatively new to Korean food, this like the recipes I have tried is so a repeatable! Made using garden fresh cucumbers - yes cucumbers - so good it has already seen to two makings. Other then not having been able to find the powdered red chili pepper (have it on order) I made as posted. The Korean red pepper paste made for a wonderfully spicy cucumber salad that was way beyond my expectations and one I can't wait to serve to family and friends.Thank you Emily.

5 5

Very Good! I didn't use the red chili pepper powder and it was hot enough for us. Will make again. Thanks.