Spicy Korean Cucumber Salad

"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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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Emily Han photo by Emily Han
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
1hr 10mins
Ingredients:
9
Yields:
25 cucumber slices
Serves:
4
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ingredients

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directions

  • Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
  • 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.
  • 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).
  • Press cucumber slices with paper towel or cheesecloth to remove water.
  • Put cucumbers in bowl and stir so they become coated.
  • 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.
  • To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
  • 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.

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Reviews

  1. We are addicted to this!
     
    • Review photo by ColoradoCooking
  2. Now my go to recipe for cucumber salad. Goes great as a side with meat, steaks or chops, especially on hot summer days. Now a family favorite.
     
  3. Another wonderful recipe! I have made your yummy soup, please keep posting your other Korean recipes!! You are awesome!
     
  4. 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. Very Good! I didn't use the red chili pepper powder and it was hot enough for us. Will make again. Thanks.
     
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RECIPE SUBMITTED BY

I'm Korean and live in beautiful Utah and sunny Florida. I like to bake and cook when I have time! I love Korean food, ethnic food in general (always the best!) and my husband is Korean too. This means we LOVE spicy!!!! I am an ER and cardiac intervention nurse, my husband is an investment analyst and financial planner. We have a dog and a cat. I enjoy all things arts and culture, reading, animals, photography, figure skating/dance/gymnastics, and of course, cooking and baking. Traveling is my biggest passion. I've been all over the world, and I hope to visit Greece someday soon! I also want to go on a medical mission to Africa. Some of my favorite things to make are kimchi jjigae and kimchi fried rice, (anything Korean, really), madelines, cakes, and noodles.
 
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