This spicy Asian cucumber salad gets a kick from Korean gochujang chili paste, and has a toasty kiss of sesame. Lightly pickled cucumbers stay crisp and crunchy in this quick and easy side dish that's ready in 15 minutes!
Crunchy, quickly pickled cucumbers hang out in a spicy, complex sauce that's essentially made with one ingredient! It's inspired by a banchan side dish I had at Best Friend, Roi Choi's Korean restaurant in Las Vegas, and what I learned from developing this Chinese cucumber salad recipe for Taste of Home.
Unlike my spicy asian broccoli where we mix up a sauce from multiple ingredients, this cucumber salad relies mostly on gochujang to add spice, garlic and umami. We'll finish it with a hint of sesame oil and loads of sesame seeds.
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Asian spicy cucumber salad ingredients
- Cucumbers: I prefer English cucumbers because they have fewer seeds and stay crisp and crunchy, I also use them in my creamy cucumber salad and my cucumber, tomato, and feta salad. Persian cucumbers will work, but since they're smaller, reduce the picking time if using.
- Rice vinegar pickle brine: Unseasoned rice vinegar is going to bring subtle Asian flavors, we'll season it with salt and sugar.
- Gochujang: This fermented Korean chili paste is made with soybeans and glutinous rice. It adds spicy flavor along with some funk and umami. It can be found at most grocery stores nowadays, or try an Asian specialty market, or find it online.
- Sesame oil and toasted sesame seeds: The seeds add texture and crunch. Use just a tiny bit of sesame oil, it has a strong flavor so you don't need much. When I was first researching the recipe, I don't know that I would have thought to include it, but Annyeong from My Korean Kitchen recommended this addition and when I tested it, I really loved it!
*Ingredients with measurements are listed in the recipe card below.
How to make spicy asian cucumber salad
Step 1: Use a good chef's knife to slice the cucumber into thick slices, about ยผ-inch thick.
Step 2: Combine the rice vinegar, sugar, and salt in a large bowl and whisk until dissolved. Add the cucumber slices and let pickle for 10 minutes.
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Toast your own sesame seeds!
If you can't find toasted sesame seeds, toast them yourself! Place them in a dry skillet over medium heat. Stir occasionally until they are lightly golden and fragrant, then transfer to a plate or bowl to cool.
Step 3: In another bowl, combine the gochujang, sesame oil, sesame seeds, and some of the pickling liquid.
Step 4: Add the cucumbers to the sauce mixture and stir to coat. Serve immediately topped with more sesame seeds.
Expert tips
- Cut thick slices of cucumber: Thicker slices will help the cucumber to stay crisp and crunchy.
- Don't let the cucumber slices pickle for too long: The longer they're in the pickling liquid, the softer and saltier they will get. We want just enough time in there to season, without getting soft.
- Check your gochujang ingredients if you have dietary restrictions: Most gochujang pastes are vegan, some are gluten-free, some aren't. You can definitely find one that will accommodate your needs, just make sure to check the label before buying.
- Best the day it's made: The cucumbers will continue to release water the longer it sits, so make this just before you want to serve it for best results. If you have leftovers, store in an airtight container in the refrigerator. The sauce will get watered down and a little less spicy, but it will still taste good!
More Asian-inspired recipes
Debra's Details: Gochujang adds spicy Asian flavor to this quick cucumber salad!
- Gochujang is an easy way to add spice, complexity, and umami with just one ingredient!
- Make it on a whim, it's ready in 15 minutes!
- Only a few ingredients, mostly a pantry pull.
- Cucumbers stay crisp and crunchy.
- Serve as a side dish or add it to rice bowls.
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Recipe
Spicy Asian Cucumber Salad with Gochujang
Ingredients
- 1 English cucumber (about 2 cups, sliced)
- 1 cup unseasoned rice vinegar
- 2 teaspoons sugar
- 4 teaspoons kosher salt
- 2 tablespoons gochujang chili paste
- ¼ teaspoon sesame oil
- ½ teaspoon toasted sesame seeds (see note)
- 1-2 tablespoons pickling liquid (see note)
Instructions
- Slice the cucumber into thick slices, about ¼-inch thick. (Thicker slices help it to stay crunchy!)
- Combine the rice vinegar, sugar, and salt in a large bowl and whisk until dissolved. Add the cucumber slices and let pickle for 10 minutes.
- In another bowl, combine the gochujang, sesame oil, sesame seeds, and 1-2 tablespoons of pickling liquid. See note.
- Drain the cucumbers, then add them to the sauce mixture and stir to coat. Serve immediately topped with more sesame seeds if desired.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Toast your own sesame seeds: If you can't find toasted sesame seeds, toast them yourself! Place them in a dry skillet over medium heat. Stir occasionally until they are lightly golden and fragrant, then transfer to a plate or bowl to cool.
- Don't let the cucumber slices pickle for too long: The longer they're in the pickling liquid, the softer and saltier they will get. We want just enough time in there to season the slices but still keep them crisp.
- Start with 1 tablespoon of pickling liquid in the sauce: You might only need 1 tablespoon. Add the cucumbers and stir, then judge the thickness of the sauce and see if you need more. You don't want it to be too watery.
- Check your gochujang ingredients if you have dietary restrictions: Most gochujang pastes are vegan, some are gluten-free, some aren't. You can definitely find one that will accommodate your needs, just make sure to check the label before buying.
- Best the day it's made: The cucumbers will continue to release water the longer it sits, so make this just before you want to serve it for best results. If you have leftovers, store in an airtight container in the refrigerator. The sauce will get watered down and a little less spicy, but it will still taste good!
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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