Spicy Asian Cucumber Salad with Gochugaru and Chili Oil

Crunchy cucumbers, salted and rinsed, then tossed with a garlicky rice vinegar dressing, Korean red pepper flakes, chili oil, and fresh herbs. The spicier version of my Din Tai Fung-style cucumber salad, and the side I bring to Korean BBQ and potlucks.

I make this spicy Asian cucumber salad when I want something garlicky, tangy, and crunchy with real heat. It’s light enough to balance heavy, meaty dishes, especially Korean BBQ, braised Korean short ribs, or Korean fried chicken.

The first time I brought this to a Korean BBQ, it was gone fast, and I wished I’d made more. Readers have served it with Korean fried chicken, which I love with it too, and with grilled chicken.

It starts with the same salt-and-rinse method as my crunchy Asian cucumber salad, my Din Tai Fung copycat. But it gets a spicier dressing of rice vinegar, garlic, chili oil, and Korean red pepper flakes, finished with red bell pepper, cilantro, and scallion.

Why this cucumber salad stays crunchy

Cucumbers are mostly water, and once you slice and season them, that water leaks into the dish and makes it soggy. Salting the coins first pulls a good amount out through osmosis, leaving firmer cucumbers and a dressing that doesn’t get watered down. This is called dry salting.

Ingredient Notes

• Persian or pickling cucumbers. These varieties have thin skin, small seeds, and stay the crunchiest. Measure by volume (a little over 4 cups of 1/2-inch coins), since cucumber size varies.
• Sea salt. For drawing water out of the cucumbers. Let it salt, then rinse it off.
• Unseasoned rice vinegar. The tangy base of the dressing. Seasoned rice vinegar already has sugar and salt added, which would throw off the balance.
• Korean red pepper flakes (gochugaru). A traditional Korean red pepper powder that’s more flavorful, earthier, and a little sweet.
• Chili oil. The second layer of heat, alongside the pepper flakes.
• Garlic. Thinly sliced, not minced, so you get little garlicky bites throughout.
• Sugar (optional). Rounds out the vinegar and salt. The salad is good with or without it.
• Red bell pepper, cilantro, and scallion. For color and a sweetness from the pepper.

How to make spicy Asian cucumber salad

1. Slice the cucumbers. Cut Persian or pickling cucumbers into 1/2-inch coins until you have a little over 4 cups. Keeping the coins the same thickness helps them salt evenly.

2. Salt and wait. Toss the coins with 1 tablespoon of sea salt in a large bowl and let them sit for 30 to 45 minutes. I prefer the full 45. The salt pulls water out of the cucumbers, which is what keeps them crunchy once they’re dressed.

3. Make the dressing. While the cucumbers sit, stir together the rice vinegar, water, sugar (if using), chili oil, sliced garlic, Korean red pepper flakes, and sesame seeds in a small bowl.

4. Rinse and taste. Rinse the cucumbers with water 2 to 3 times and drain. Taste a slice. If it’s still too salty, rinse once more.

5. Toss and finish. Toss the rinsed cucumbers with the dressing, then add the red bell pepper, cilantro, and scallion. Serve and enjoy!

Tips for the best spicy cucumber salad

Don’t skip the taste test after rinsing. Salt brands vary in how salty they taste by volume, so one extra rinse is the easy fix.

Sugar is your call. Leave it out for a stronger, more savory salad, or add it to round out the vinegar and salt.

Use Korean pepper flakes. They’re completely different from your generic red pepper flakes because they’re an entirely different pepper. They’re more flavorful, earthier, and a little sweet. Start with 1/2 teaspoon and add more to your preference.

Variations

• No chili oil? Use a bit of crushed red pepper flakes and a drizzle of oil.
• Milder. Skip the Korean red pepper flakes and use less chili oil, or make my crunchy Asian cucumber salad instead.
• Sesame oil. Several readers add a splash of toasted sesame oil to add more roasted, nutty flavor.

Serving Suggestions

This salad pairs well with rich or meaty main dishes. It’s great with Korean BBQ, braised Korean short ribs, Korean fried chicken, or anything off the grill, like teriyaki chicken or grilled pork chops. It also fits right into an Asian-inspired spread next to tonkatsu, chicken lo mein, ramen eggs, and yaki udon noodles.

Frequently Asked Questions