This refreshing Korean-style cucumber noodle salad is crunchy, spicy, slightly sweet, and full of garlic-chili flavor. It’s light, quick to prepare, and perfect as a side dish or a low-carb noodle alternative.
Yield
- Serves 2–4 as a side dish
Prep Time
- Prep: 15–20 minutes
- Rest: 10 minutes (recommended)
- Total: ~25–30 minutes
Ingredients
Main base
- 3 large cucumbers (Persian or English cucumbers work best)
- 1 teaspoon salt (for sweating cucumbers)
Optional “noodle” add-ins
- 1 cup cooked soba noodles OR rice noodles OR zucchini noodles (optional for a fuller dish)
Spicy Korean Dressing
- 2 tablespoons gochugaru (Korean red pepper flakes)
- 1½ tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar or honey
- 3 cloves garlic, finely minced
- 1 teaspoon sesame seeds
- 1 teaspoon chili paste (gochujang) (optional for deeper heat)
- 1–2 tablespoons cold water (to loosen sauce)
Garnish (optional but recommended)
- 2 green onions, thinly sliced
- Extra sesame seeds
- Crushed roasted peanuts or cashews (optional crunch)
Instructions
Step 1: Prepare the cucumbers
- Wash cucumbers and slice thinly into ribbons or spiralize into noodles.
- Place in a bowl and sprinkle with salt.
- Toss gently and let sit for 10 minutes.
- Drain excess water and lightly squeeze out moisture.
This keeps the salad crisp and prevents it from becoming watery.
Step 2: Make the spicy dressing
In a bowl, mix together:
- Gochugaru
- Soy sauce
- Rice vinegar
- Sesame oil
- Sugar or honey
- Garlic
- Gochujang (if using)
- Water
Stir until well combined and slightly thick.
Step 3: Combine
- Add cucumbers (and noodles if using) into a large bowl.
- Pour dressing over the top.
- Toss thoroughly until evenly coated.
Step 4: Rest for flavor
- Let the salad sit for 10–15 minutes.
- This allows cucumbers to absorb the spicy, tangy dressing.
Step 5: Finish and serve
- Sprinkle with sesame seeds and green onions.
- Add crushed nuts if desired.
- Serve chilled or at room temperature.
Serving Ideas
- Alongside Korean BBQ (bulgogi, grilled chicken, tofu)
- With rice bowls or bibimbap-style meals
- As a refreshing side for spicy soups
- Wrapped in lettuce for a low-carb bite
Variations
1. Extra Protein Version
Add:
- Grilled chicken
- Pan-seared tofu
- Shrimp
2. Sweeter Mild Version
Reduce gochugaru and add a bit more sugar or honey.
3. Extra Spicy Version
Add:
- Extra gochugaru
- 1 teaspoon chili oil
4. Low-Carb Version
Use only spiralized zucchini or cucumber (no noodles).
Storage
- Best eaten fresh
- Refrigerate up to 24 hours
- Cucumbers will release more water over time (drain before serving again)
Tips for Best Results
- Persian cucumbers give the best crunch.
- Don’t skip salting—it prevents soggy texture.
- Gochugaru is key for authentic Korean flavor (not just heat).
- Chill before serving for the most refreshing taste.
