Description
This Spiral Korean Cucumber Salad is a refreshing and spicy side dish featuring crisp cucumbers cut into a beautiful spiral pattern and dressed with a tangy, sweet, and savory Korean-inspired dressing. Packed with bold flavors from gochugaru, garlic, and sesame oil, it makes a perfect accompaniment to any meal or a light, healthy snack.
Ingredients
Scale
Cucumbers
- 2 large English cucumbers
- 1 teaspoon salt
Dressing
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon gochugaru (Korean red pepper flakes)
- 2 teaspoons sesame oil
- 2 teaspoons honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
Instructions
- Prepare Cucumbers: Wash and dry the cucumbers thoroughly. Place each cucumber between two chopsticks or wooden spoons to prevent slicing all the way through.
- Create Spiral Cuts: Make thin, straight cuts along one side of each cucumber. Flip over and slice diagonally to create a spiral pattern. Repeat with the second cucumber.
- Salt and Drain: Sprinkle cucumbers evenly with salt and let them sit for 10–15 minutes to draw out excess moisture. Rinse the cucumbers under cold water and pat them dry with a clean towel.
- Make Dressing: In a small bowl, whisk together rice vinegar, soy sauce, gochugaru, sesame oil, honey or maple syrup, minced garlic, and grated ginger until the mixture is well combined.
- Dress the Cucumbers: Place the cucumbers in a serving dish and drizzle the dressing over them, making sure it seeps into the spiral cuts for full flavor penetration.
- Garnish and Marinate: Sprinkle toasted sesame seeds and thinly sliced green onions over the salad. Allow it to marinate for at least 10 minutes before serving to enhance the flavors.
Notes
- To create perfect spiral cuts, use a sharp knife and go slowly to maintain even thickness.
- Adjust the amount of gochugaru depending on your spice preference.
- For a vegan option, use maple syrup instead of honey.
- This salad is best served fresh but can be refrigerated for up to 1 day.
- To reduce sodium, opt for low-sodium soy sauce.
