When I'm putting a stunning Korean cuisine-inspired dish on my table, I often keep the heat going with a cucumber salad that's chilled, crunchy, and downright fiery. It's one of my favorite salads and part of why is that it's amazing right away, 15 or so minutes later, or the next day. Now, it's not the same in all of those circumstances, but it's lovely. Right away, it's a yummy dressing over cooling cucumbers. 15 minutes later, the dressing has managed to blend in a bit and the boundaries or cucumbers and dressing are a bit blurred. A day later, it's more a spicy pickled cucumber salad. All are great. What you opt to serve depends on you!
If you cannot find Korean chili powder or don't prefer it, opt for a chili powder that isn't too smoky and carries a lot of spice. Furikake is a common sushi sprinkle that I often have on hand and is what I used on the salad pictured. That said, some toasted sesame seeds will also do the trick nicely.
I've made so many Korean dishes that this salad has been served alongside. Noodles? Yep. Ribs? Yep. Pork belly bites? Yep. Fried Rice? Of course. You get the idea. It even makes a nice side to a quick lunch of any of the aforementioned leftovers, a spicy Asian-inspired sandwich (bahn mi, anyone?) or the like. However you choose to serve it, enjoy!
Spicy Korean Cucumber Salad
- 2 cucumbers (Japanese, English, Persian, Pickling are all good)
- 1 tablespoon soy sauce
- 1 tablespoon chili crisp
- 2 tablespoons rice vinegar
- 1 tablespoons honey
- ½ teaspoon Korean red chili powder or other chili powder
- ¼ teaspoon Furikake or toasted sesame seeds
- 2 green onions, sliced
Slice the cucumbers into thin slices. You should have about 3 cups when done.
Mix the soy sauce, chili crisp, vinegar, and honey in a bowl. Pour the soy vinegar into the bowl with cucumbers.
Add the chili powder and Furikake or sesame seeds. Mix and taste. Add more chili powder if you want.
Add the sliced green onions and mix again. Serve immediately or after 15 or so minutes to let the flavors blend.
- Yields: 2-3 servings
- Preparation Time: 15 minutes plus any resting time