Spicy Korean-Style Cucumber Salad (Shake & Eat)
This one is pure crunch happiness in a container.
You get thin slices of cold cucumber and red onion tossed in a spicy, salty-sweet Korean-style dressing made with gochujang, gochugaru, soy sauce, rice vinegar, and sesame. There’s no cooking, no fuss, and barely any cleanup. You just slice, add everything to a jar or container, close the lid, shake it up, and snack.
It’s the kind of side dish you throw together while your rice cooks, or something you keep in the fridge to grab with chopsticks straight from the jar. Zero judgment here.
Bright, punchy, and refreshing with real chili heat, this cucumber salad works perfectly next to crispy tofu, rice bowls, noodles, BBQ-style plates, or even on its own as a spicy snack when you want something fresh with a bit of a kick.
Why You’ll Love This Spicy Korean-Style Cucumber Salad
- Super crunchy and refreshing with bold chili heat
- No-cook and ready in about ten minutes
- Made straight in a jar or container for almost zero cleanup
- Perfect as a quick side dish, light snack, or meal-prep fridge staple
- Naturally vegan and packed with big flavor
How To Make Spicy Korean-Style Cucumber Salad
This is a true shake-and-eat recipe. The full instructions are in the recipe card below, but here’s the simple overview:
FAQs about this Spicy Korean-Style Cucumber Salad
Yes. Any firm cucumber works. Just slice it thin so it absorbs the dressing well.
It helps for ultra-thin slices, but it’s not required. A sharp knife works just fine.
Yes. It keeps well in the fridge and becomes more pickled as it sits.
About two to three days in a sealed container. After that, the cucumber can get too soft.
Yes. Apple cider or white wine vinegar both work, though rice vinegar gives the most classic flavor.
Swap soy sauce for tamari or coconut aminos and adjust salt to taste.
Definitely. Thinly sliced carrot, radish, or cabbage are all great additions.
Tips And Variations
Dial the heat
Use less gochugaru for a milder salad, or add extra if you love it fiery.
Add protein
Toss in baked tofu or tempeh cubes to make it more filling.
Make it extra fresh
Finish with sliced green onion or a little fresh cilantro right before serving.
Serve it with everything
This salad pairs beautifully with rice bowls, noodles, dumplings, or any savory main that needs something bright and crunchy on the side.
When To Serve This Cucumber Salad
This spicy Korean-style cucumber salad is incredibly versatile. Serve it as a quick side with weeknight dinners, bring it along to BBQs or potlucks, or keep it in the fridge for easy snacking throughout the week.
It’s especially good with rich or crispy mains since the cool crunch and spicy tang help balance heavier dishes. If you’re building a spread, it works beautifully alongside rice bowls, grilled vegetables, dumplings, or noodle dishes.
More Easy Vegan Recipes
Creamy salads and easy sides are the heart of so many good meals. After this one, you might also like:
Creamy Asian Cucumber Salad
Pesto Pasta Salad in a Jar
You can also explore more recipes on the homepage.
Spicy Korean-Style Cucumber Salad (Shake & Eat)
Equipment
- Sealable container or jar with lid
- Mandoline or sharp knife
- Cutting board
- Small spoon or spatula
- measuring spoons
Ingredients
- 1 large cucumber
- 1/2 medium red onion
For the sauce:
- 1 1/2 tbsp gochujang or Korean pepper paste
- 1-2 tsp gochugaru or chili flakes to taste
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 garlic clove finely grated
- 1-2 tsp liquid sweetener of choice, such as agave syrup
- 1 1/2 tsp sesame oil
- 1 tbsp sesame seeds
Instructions
- SliceUse a mandoline or sharp knife to thinly slice the cucumber. Slice the red onion just as thin and set both aside.
- LayerPlace the sliced cucumber and red onion into a sealable container or jar. Pack them down gently with your hand or a spoon.
- Add sauce ingredientsAdd gochujang, gochugaru or chili flakes, soy sauce, rice vinegar, grated garlic, sweetener, sesame oil, and sesame seeds directly into the container. (Sauce)
- ShakeClose the lid tightly and shake the container until all the cucumber and onion slices are evenly coated in the sauce.
- Rest or serveEat right away for a very crunchy texture, or let the salad sit for 10 to 15 minutes at room temperature for a more juicy, lightly pickled result.