Gochujang Cucumber Salad Recipe


Gochujang Cucumber Salad is a crunchy Korean-style salad where sliced cucumbers are tossed in a sweet spicy gochujang dressing. Make it using my easy recipe.

Full Recipe –

▢1 pound English cucumbers (500 g)
▢2 teaspoons salt
▢2 tablespoons Gochujang paste
▢1 tablespoon rice vinegar
▢1 teaspoon dark soy sauce
▢1 tablespoon sesame oil
▢2 tablespoons honey
▢1 teaspoon minced garlic
▢1 tablespoon toasted sesame seeds

Prepare The Cucumbers
Start by preparing the cucumbers. Wash the cucumbers thoroughly and cut off the ends.
If the cucumbers have tough skin, you can peel them, but it’s optional.
Cut the cucumbers into ¼-inch thick slices. You can use a knife or a mandoline slicer to achieve even slices.
Place the cucumber slices in a colander and sprinkle salt over them.
Toss gently to coat the slices with salt and let them sit for about 15-20 minutes. This process will help remove excess water from the cucumbers, making them crispier.
Make The Dressing
While the cucumbers are resting, prepare the dressing.
In a mixing bowl, combine Gochujang paste, vinegar, soy sauce, sesame oil, garlic, and honey.
Whisk everything together until well combined.
Make The Salad
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 to allow the flavors to meld together.
Before serving, sprinkle toasted sesame seeds over the salad. You can also garnish with fresh cilantro or green onions for added freshness and flavor.
Serve it chilled as a refreshing side dish or a light appetizer. Enjoy!

Feel free to adjust the quantities of the ingredients according to your taste preferences. You can make the salad spicier by adding more gochujang or sweeter by increasing the amount of honey or sugar.