Why You'll Love It
- - Simple ingredients you likely have on hand
- - Quick prep, perfect for busy evenings
- - Bright, refreshing crunch with subtle heat
- - Versatile as a side or a light snack
*"The zing of gochujang on crisp cucumbers is pure joy—my go‑to side for every gathering."*
Essential Ingredient Guide
- Cucumbers: Choose firm, thin‑skinned cucumbers; slice thinly for maximum crunch.
- Gochujang: Korean red pepper paste adds depth and gentle heat; a little goes a long way.
- Rice Vinegar: Provides acidity that brightens the vegetables without overpowering.
- Sesame Oil: A nutty finish that rounds out the flavor profile.
- Garlic: Freshly minced for aromatic sharpness; balance with the sweet elements.
- Honey: Adds a subtle sweetness to tame the gochujang heat.
Complete Cooking Process
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Ingredient Readiness:
Wash cucumbers, trim ends, and slice into thin half‑moons; combine vinegar, sugar, and salt to make a quick brine.
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Flavor Development:
Mix gochujang, honey, sesame oil, and minced garlic; the heat melds with the sweetness as it rests.
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Texture Control:
Toss cucumbers with the brine, let them sit for 10 minutes to soften slightly while retaining snap.
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Finishing Touches:
Drain excess liquid, fold in the spicy glaze, and sprinkle toasted sesame seeds.
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Serving Timing:
Allow the salad to rest for a few minutes at room temperature; flavors peak just before serving.
- Pat cucumbers dry after brining to avoid sogginess.
- Adjust gochujang amount for personal heat tolerance.
- Add a pinch of toasted sesame seeds for extra aroma.
- Serve chilled for the crispest bite.
Pro Tips
Well, I’ve found that a quick chill in the fridge, even for just ten minutes, makes the cucumber strands feel even more refreshing. It’s those tiny moments—like hearing a soft clink of the bowl as you stir—that turn a simple salad into a comforting ritual. So, take a breath, let the salad settle, and enjoy each crunchy mouthful.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑salt the brine, or the cucumbers become mushy.
- Taste the glaze before adding; adjust sweetness or heat to preference.
- Use a slotted spoon to keep excess brine out of the final mix.
Frequently Asked Questions
→ Can I make this ahead of time?
Yes, you can slice and brine the cucumbers up to 4 hours ahead; add the spicy glaze just before serving.
→ What if I don’t have gochujang?
Replace with a mix of miso paste, chili flakes, and a touch of soy sauce for similar depth.
→ Is this salad vegan?
Absolutely, it contains no animal products.
→ Can I add other vegetables?
Sure, thinly sliced carrots or radishes work well; see the cucumber carrot salad for ideas.
→ How long does it keep?
Store in an airtight container in the fridge for up to 2 days; the texture will stay crisp if drained.
→ What pairs well with this salad?
It shines beside grilled fish, Korean BBQ, or even a simple bowl of rice.
Chef's Tips
If you prefer less heat, halve the gochujang and add a touch more honey.,Pat the cucumbers dry after brining to keep the salad from becoming watery.,For extra crunch, add a handful of toasted pepitas right before serving.
Nutrition Facts
per serving
70
Calories
2g
Protein
10g
Carbs
3g
Fat
Taste Profile
Bright with a gentle kick
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Provides similar heat and umami; adjust honey accordingly.
Great for gluten‑free adaptations.
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add extra gochujang and a pinch of crushed red pepper flakes for a fiery bite.
Mediterranean Style
Incorporate crumbled feta, sliced olives, and a drizzle of lemon‑infused olive oil.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑salting the brine, leading to soggy cucumbers.
- Adding the glaze too early, causing the cucumbers to lose crunch.
- Skipping the drying step after brining.
Meal Prep & Storage
Make Ahead Tips
You can slice and brine the cucumbers up to 4 hours ahead; keep the glaze separate and combine just before serving.
Leftover Ideas
Refrigerate leftovers in a sealed container; add a splash of rice vinegar when reheating to revive brightness.
Perfect Pairings
Serve this with...
Cooking Timeline
Slice cucumbers, sprinkle with salt, and let sit.
Prepare brine with vinegar, sugar, and garlic; toss cucumbers.
Mix gochujang glaze ingredients.
Combine glaze with cucumbers, let rest briefly.
Korean Cucumber Salad – Spicy Tik Tok Recipe
A bright, crisp Korean cucumber salad with a spicy Tik Tok twist. It captures the cool snap of thinly sliced cucumbers, a whisper of garlic, and a daring splash of gochujang that sings on the palate. Inspired by an Asian cucumber salad I made for family picnics, this dish feels like a gentle breeze on a warm afternoon.
Timing
Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes
Recipe Details
Ingredients
Salad
- 01 2 large cucumbers, thinly sliced
- 02 1 tsp salt
- 03 2 tbsp rice vinegar
- 04 1 tsp sugar
- 05 1 clove garlic, minced
Spicy Gochujang Glaze
- 01 1 tbsp gochujang
- 02 1 tsp honey
- 03 1 tsp sesame oil
- 04 1 tbsp soy sauce
- 05 1 tsp toasted sesame seeds (optional)
Instructions
Place sliced cucumbers in a bowl, sprinkle with salt, and let sit for 5 minutes to draw out moisture.
In a separate bowl, whisk together rice vinegar, sugar, and minced garlic; pour over cucumbers and toss gently.
Mix gochujang, honey, sesame oil, and soy sauce until smooth; drizzle over the cucumber mixture.
Let the salad rest for 5–10 minutes, then sprinkle with sesame seeds and serve chilled.
Notes & Tips
- 1 If you prefer less heat, halve the gochujang and add a touch more honey.
- 2 Pat the cucumbers dry after brining to keep the salad from becoming watery.
- 3 For extra crunch, add a handful of toasted pepitas right before serving.
Tools You'll Need
-
Sharp knife
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Cutting board
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Mixing bowls
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Measuring spoons
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Wooden spoon
Must-Know Tips
- Don't overcrowd the bowl; toss gently to keep cucumbers crisp.
- Let the glaze sit for a minute so flavors meld.
- Taste before serving; adjust salt or sweetness as needed.
Professional Secrets
- Use room‑temperature cucumbers for even slicing.
- Combine glaze ingredients off‑heat to preserve gochujang’s aroma.
- Drain excess brine before adding the spicy glaze.
Recipe by
Oliver Brooks“Every great meal begins with the perfect bite. My passion is crafting irresistible starters that wow.” 🧀🍢
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