Let me tell you—this Spicy Korean Cucumber Salad blew my mind the first time I tried it. It’s cold, It’s crisp. It’s spicy, tangy, and slightly sweet. And best of all? It’s ridiculously easy to throw together. Perfect for hot days when the stove is your worst enemy.

Whether you’re serving it up as a bold side dish or turning it into a low-effort main with some rice and tofu, this salad hits every note. I’ve made this on repeat all summer long—and it never fails to impress.

And hey, if you’re into refreshing, veggie-packed dishes like this one, I highly recommend checking out my Lemon Cucumber Pasta Salad or this craveable Hawaiian Macaroni Salad. They’re perfect companions on your table of chilled, summer-ready delights.

Let’s dive into why this Spicy Korean Cucumber Salad deserves a spot in your rotation.

Recipe Overview

Title: Spicy Korean Cucumber Salad
Cuisine: Korean
Course: Appetizer, Side Dish
Diet: Vegan, Vegetarian, Gluten-Free
Servings: 4
Prep Time: PT20M
Cook Time: PT5M
Resting Time: PT30M
Total Time: PT25M

Why This Recipe Works

I don’t say this lightly, but this Spicy Korean Cucumber Salad is a flavor bomb. Let’s break down the magic:

The Perfect Balance

It’s all here: sweet, salty, spicy, tangy—and that signature crunch you want in a cucumber salad. The gochujang brings that deep fermented heat, while the rice vinegar and a touch of sweetener round it out beautifully.

Smashing, Not Slicing

Smashing the cucumbers (instead of slicing) opens them up to soak in the delicious dressing. Plus, it gives this Asian cucumber salad some texture variety—little nooks, edges, and crannies that soak up flavor like a dream.

Max Crunch with Minimal Water

Cucumbers are 96% water. So, we salt, rest, and press them to get that extra moisture out. This keeps the final salad fresh and crisp—not soggy.

The Dressing is Everything

A mix of gochujang, gochugaru, sesame oil, garlic, and more—this dressing is spicy, savory, and complex. It clings to every bit of cucumber like a well-seasoned hug.

Ingredient List

Let’s get everything prepped before we start smashing (in a good way).

Salad

24 ounces (680g) cucumbers (Persian, Japanese, Korean, or English)
1 teaspoon kosher salt
1 large shallot, thinly sliced
2 scallions, sliced on a bias
1 tablespoon white sesame seeds, toasted

Dressing

2 tablespoons gochujang (Korean red chile paste)
½ tablespoon gochugaru (Korean red chile flakes)
1½ tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons agave nectar or organic cane sugar
3 garlic cloves, minced or pressed

Step-by-Step Instructions

1. Smash the Cucumbers

First things first—slice off the ends and cut your cucumbers lengthwise. Place the flat side of your knife on top and use the heel of your hand to press down firmly. If you’re using larger cucumbers, chop them into 2–3 inch chunks first. Then tear or slice into bite-sized pieces.

2. Salt & Rest

Toss the smashed cucumbers into a colander and sprinkle with salt. Massage it in a bit, then weigh them down with a bag of ice or frozen peas. Let them sit in the fridge for at least 30 minutes (or up to 4 hours if you’ve got the time). Afterward, shake or squeeze out the excess water. This step is crucial for crunch.

3. Prep the Aromatics

While the cucumbers are doing their thing, slice up the shallot and scallions. Separate the scallion greens from the whites—they’ll be used for garnish.

4. Make the Dressing

In a bowl, whisk together gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sweetener, and garlic. It should be glossy, spicy, and thick enough to coat every bite.

5. Assemble the Salad

Toss your cucumbers, shallots, and scallion whites into a large bowl. Pour the dressing over and use your hands to massage it into every nook. Finish with sesame seeds and those reserved scallion greens. Serve cold.

Notes & Tips

Cucumber Wisdom

Persian cucumbers are my go-to—they’re firm, slightly sweet, and super easy to smash. Avoid pole cucumbers; they’re seedy and too watery.

Toasting Sesame Seeds

No toasted seeds? No problem. Just heat a dry pan over medium and stir them around until golden—about 2 to 4 minutes.

Want It Milder?

Begin with 1 tablespoon of gochujang if you’re concerned about the spiciness. Taste and adjust.

Storage

Leftovers? This Spicy Korean Cucumber Salad keeps really well. The cucumbers might release a little water, but the flavor stays punchy. I love spooning that leftover dressing over rice for a quick snack.

More Chilled Salads You’ll Love

If you’re into bold salads like this, I think you’ll fall in love with these too:

Lemon Basil Pasta Salad – Light and herby with a citrus twist.
Tri-Color Pasta Salad – Vibrant and picnic-perfect.
Tortellini Pasta Salad – Cheesy, hearty, and satisfying.
Deviled Egg Pasta Salad – Like deviled eggs… but better.

Let’s Make This Spicy Korean Cucumber Salad Happen

So there you have it—everything you need to whip up this craveable, bold, refreshing Spicy Korean Cucumber Salad. It’s cool, crunchy, spicy, and full of flavor. Whether you’re prepping it as a dinner side or showing it off at a cookout, it’s a guaranteed hit.

Let’s be real—we all need that go-to cold side dish that looks fancy but is secretly fuss-free. This one’s got your back.

Now I’d love to hear from you. Have you tried this Asian cucumber salad? Do you have a favorite variation? We’d love to hear your thoughts in the comments! And if you try the recipe, please remember to give it a rating.

And if you’re still craving chill-worthy dishes, check out this lemon cucumber pasta salad. It’s basically the cousin of this salad—and just as addictive.

Stay spicy and enjoy every bite.

Spicy Korean Cucumber Salad

This Spicy Korean Cucumber Salad is the ultimate summer side dish—crunchy, refreshing, tangy, and perfectly spicy. Smashed cucumbers soak up a bold, umami-packed dressing made with gochujang, garlic, sesame oil, and scallions. It’s vegan, gluten-free, and ready in under 30 minutes. Serve it as a cold side dish, light appetizer, or pair with rice for a complete meal.

Print Recipe Pin Recipe

Prep Time:20

Cook Time:5

Resting Time:30

Total Time:55

Course: Salad, Side Dish

Cuisine: Korean

Keyword: Asian cucumber salad,, Korean side dish, Spicy Korean Cucumber Salad

Servings: 4 Servings

Ingredients

Salad:

24 ounces 680g cucumbers (Persian, Japanese, Korean, or English)
1 teaspoon kosher salt
1 large shallot thinly sliced
2 scallions sliced on a bias (separate whites and greens)
1 tablespoon white sesame seeds toasted

Dressing:

2 tablespoons gochujang Korean red chile paste
½ tablespoon gochugaru Korean red chile flakes
1½ tablespoons toasted sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons agave nectar or organic cane sugar
3 garlic cloves minced or pressed

Instructions

Wash and dry cucumbers. Slice off ends and cut lengthwise.
Smash cucumbers using the flat side of a heavy knife. Tear into bite-sized pieces.
Transfer smashed cucumbers to a colander. Sprinkle with kosher salt and toss.
Weigh cucumbers down with a bag of ice or frozen peas. Refrigerate for 30 minutes (or up to 4 hours).
After resting, shake off or squeeze excess water from cucumbers.
Slice shallot thinly and slice scallions on a bias. Separate greens for garnish.
In a bowl, whisk together gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sweetener, and garlic.
Add cucumbers, scallion whites, and shallots to the dressing. Massage dressing into cucumbers for about 1 minute.
Garnish with toasted sesame seeds and scallion greens. Serve chilled.

Notes

- Best cucumbers: Persian, Korean, or Japanese for crunch and ease of smashing. Avoid pole cucumbers.
- Toast sesame seeds in a dry pan over medium heat for 2–4 minutes until golden.
- Use 1 tablespoon of gochujang for less heat, or adjust to your taste.
- Leftovers stay flavorful even with water release. The extra sauce is great over rice.
- This salad is best served cold and fresh, but keeps well in the fridge for 1–2 days.