Spicy Korean-Style Cucumber Salad (Shake & Eat)
A crunchy, spicy Korean style cucumber salad made directly in a container. Thinly sliced cucumber and red onion are coated in a bold, salty sweet and tangy gochujang dressing. Just add everything to a jar, shake, let it sit for a few minutes, and eat. No cooking, minimal dishes, huge flavor.
Servings 2
Calories 124kcal
Cost $3-4
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.
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 1030mg | Potassium: 371mg | Fiber: 3g | Sugar: 8g | Vitamin A: 429IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 2mg