Quick & Spicy Gochujang Cucumber Salad

Prep time: 15 minutes | Cook time: 5 minutes (resting time) | Cost estimate: $5–7 | Serves: 6

Okay, mamas, let’s be real. Dinnertime can be a battlefield. Between picky eaters and the constant “what’s for dinner?” barrage, sometimes you just need a win. This Gochujang Cucumber Salad is *that* win. It’s a flavor explosion that’s secretly healthy, takes hardly any time to throw together (because who has time?), and the vibrant color is SO pretty on the plate. Plus, my kids actually *ask* for it! (Don’t tell them it’s packed with veggies, okay?). I first tasted a similar version at Uncle Ramen in Denver, and I just *had* to recreate it. Get ready for a new family favorite!

Why You’ll Love These

This salad isn’t just delicious; it’s a total dinnertime superhero. Here’s why you’ll be making it on repeat:

• Quick & Easy: Seriously, this comes together faster than you can say “hangry kids.”
• Flavor Bomb: The spicy, sweet, and tangy gochujang dressing is seriously addictive.
• Healthy & Refreshing: It’s packed with cucumbers and is a light and bright counterpoint to heavier dishes.
• Versatile Side: Pairs perfectly with grilled meats, seafood, or even as a topping for rice bowls.
• Make-Ahead Friendly: The flavors actually meld and get better the longer it sits!

Ingredients

• 2 pounds Persian or baby cucumbers, thinly sliced (about 1/8 inch thick)
• 1/4 cup white onion, thinly sliced
• 2 tablespoons gochujang paste (Korean chili paste)
• 1 tablespoon gochugaru chili flakes (Korean chili flakes)
• 1 teaspoon freshly grated ginger
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon kosher salt

How to Make

1. Prep the cucumbers: Slice the cucumbers thinly. A mandoline makes quick work of this, but a sharp knife will do just fine! Place the sliced cucumbers in a colander set in the sink.
2. Salt the cucumbers: Sprinkle the salt over the cucumbers and toss to coat evenly. This helps draw out excess moisture and keeps them crisp. Let them sit for 10 minutes.
   

   Important: Don’t skip this step! Soggy cucumbers are a no-go.

   
   
3. Rinse and drain: Rinse the salted cucumbers really well with cold water to remove the excess salt. Let them drain thoroughly. Gently squeeze out any extra water.
4. Make the dressing: In a mixing bowl, combine the sliced onion, gochujang paste, gochugaru chili flakes, grated ginger, minced garlic, soy sauce, rice vinegar, sesame oil, and honey.
5. Emulsify the dressing: Stir the dressing really well until the honey is fully dissolved and the oil is emulsified into the sauce. Let it sit for 10 minutes to allow the flavors to meld.
6. Combine and toss: Add the drained cucumbers to the bowl with the dressing. Toss gently to coat the cucumbers evenly in the gochujang dressing.
7. Taste and adjust: Taste the salad and adjust the seasoning as needed. Add a pinch more salt, a drizzle more honey, or a dash more gochugaru, depending on your preference.
8. Serve immediately or chill: Serve the Gochujang Cucumber Salad right away, or chill it in the refrigerator for later. The flavors intensify as it sits!

Tips & Tricks

Want to take this salad to the next level? Here are a few of my favorite tips and tricks:

• Spice it up: Add a pinch of cayenne pepper or a few drops of your favorite hot sauce for an extra kick.
• Sweeten it up: If you prefer a sweeter salad, add a bit more honey or a touch of brown sugar to the dressing.
• Add some crunch: Sprinkle toasted sesame seeds or chopped peanuts over the salad for added texture.
• Make it extra flavorful: Add a splash of fish sauce (just a tiny bit!) for an umami boost.
• Prep ahead like a pro: You can slice the cucumbers and make the dressing separately ahead of time, and then combine them just before serving.

Dietary Variations

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Make sure to use a gluten-free soy sauce (tamari) to keep this salad gluten-free.

Frequently Asked Questions

Can I use different types of cucumbers?

Absolutely! I prefer Persian or baby cucumbers because they have thin skins and fewer seeds. But you can also use English cucumbers (remove the seeds first) or even regular cucumbers (peel them and remove the seeds).