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Full bowl of spicy Korean-inspired cucumber salad with cucumber ribbons, carrots, red onion, and sesame

Spicy Korean Cucumber Salad

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Prep Time 5 minutes
Cucumber salting time 5 minutes
Total Time 10 minutes
Course: Appetizer, Brunch, Side Dish
Cuisine: korean
Calories: 125
Ingredients Equipment Method Video

Ingredients
  

Cucumber Salad
  • 1 large English cucumber
  • 1 small/medium carrot
  • Small amount red onion or sweet onion, very thinly sliced
  • Sea salt to taste
Spicy Korean-Inspired Dressing
  • 2-3 tablespoons gochujang
  • 1 teaspoon peanut butter
  • 1 –2 teaspoons soy sauce
  • 1 –2 teaspoons rice vinegar
  • 1 teaspoon agave adjust to taste
  • A few drops sesame oil
  • Sesame seeds for topping

Equipment

  • Vegetable Peeler https://amzn.to/45khgHS

Method
 

Prepare the Cucumber
  1. Use a vegetable peeler to shave the cucumber into long ribbons. Place in a large bowl.
  2. Sprinkle lightly with sea salt and toss. Let sit for 5–10 minutes to draw out moisture. Gently squeeze or drain.
Prepare remaining vegetables
  1. Peel the carrot into thin ribbons. Thinly slice the onion.
Make the dressing
  1. Whisk together gochujang, peanut butter, soy sauce, rice vinegar, agave, and sesame oil until smooth and slightly creamy.
Assemble the salad
  1. Add carrots and onions to the cucumber. Pour the dressing over top.
  2. Mix until evenly coated. Top with sesame seeds.
Taste and adjust
  1. Add more agave for sweetness, soy sauce for salt, or vinegar for tang if needed.

Video