SIMPLE SPICY CUCUMBER SALAD

WineCheeseScallops
Jul 23
4 min read

Cool, crisp, and bursting with flavor, this Simple Spicy Cucumber Salad is your new go-to side dish for warm weather meals. Whether you're serving it at a summer cookout or alongside a bowl of rice and grilled meat, this salad delivers a perfect punch of heat, sweetness, and tang.

Diced cucumber salad in a blue bowl, garnished with green onions. A fresh cucumber and chili powder are on a wooden table background.

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It comes together in minutes and chills beautifully in the fridge. With fresh garden cucumbers, Korean gochugaru, and aromatic garlic and sesame oil, this salad is a delightful twist on classic cucumber sides. It’s bold, it’s refreshing, and it’s just the right amount of spicy to keep things interesting.

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Green cucumbers, scallions, red paprika, salt with a red spoon, and three small bowls on a wooden cutting board. Text reads: Take Life...Salt.

🥒 English Cucumbers

English cucumbers are longer and more slender than regular cucumbers and have thinner, more delicate skin with very few seeds. This makes them ideal for salads because they don’t require much prep and offer a pleasantly crisp texture. Their mild flavor lets other ingredients like sesame oil and gochugaru shine through while still adding that signature crunch.

Gochugaru

Red paprika and white salt in glass bowls, green scallions on wooden surface, creating a vibrant, fresh cooking preparation scene.

Gochugaru, or Korean red pepper flakes, is a vibrant, fruity, and slightly smoky chili flake that’s a cornerstone of Korean cuisine. Unlike crushed red pepper, gochugaru has a more complex flavor and a gentler heat, which makes it perfect for balancing the fresh coolness of cucumbers. It gives the salad a bright red tint and a slow-building warmth that lingers just enough to be crave-worthy.

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Close-up of a hand slicing green onions with a knife on a wooden cutting board. The scene is bright with a soft focus background.

Recipe Origin

This salad was inspired by Korean banchan (side dishes) that often feature crisp vegetables in spicy, flavorful marinades. We love incorporating global flavors into fresh garden produce, and this is one of those magical recipes where minimal ingredients turn into something exciting. It’s particularly handy when cucumbers are exploding in the garden—refreshing, spicy, and impossible to stop snacking on. It’s also flexible enough to be adjusted to your heat preference, so spice-lovers and spice-cautious folks alike can enjoy.

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Tips, Serving Suggestions, or Storage Advice

Close-up of a halved cucumber on a wooden cutting board, with scallions, garlic, and small bowls in the blurred background.

Slice cucumbers evenly for consistent texture and flavor in every bite.
Lightly salting cucumbers and letting them sit for 10 minutes before mixing can help draw out water for a less watery salad.
Want it extra spicy? Add more gochugaru or a splash of chili crisp.
Serve as a cold side to grilled meats, tofu, or rice bowls.
Add toasted sesame seeds on top for extra crunch and nutty flavor.
Pairs well with Korean BBQ, ramen, or even tacos for a fusion twist.
Use rice vinegar for authentic flavor, but apple cider vinegar can work in a pinch.
Don’t skip the sesame oil—it adds richness that ties everything together.
Make it ahead of time—the flavor gets better as it chills in the fridge.
Store in an airtight container in the fridge for up to 3 days, though it's best within 24 hours.

Chopped cucumber and herbs in a metal bowl on a wooden surface, surrounded by bowls of red spice, sugar, oil, and vinegar.

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Chopped cucumbers and green onions in a metal bowl, sprinkled with vibrant red paprika and salt, creating a fresh and spicy look.

Unique Recipe Qualities

Quick and easy—ready in under 10 minutes.
No cooking required.
Uses pantry staples and fresh produce.
Customizable heat level.
A great way to use up summer cucumbers.
Packed with bold Korean-inspired flavor.
Naturally vegan and gluten-free.
Light, refreshing, and ideal for hot weather.
Versatile enough for everyday meals or special occasions.
Keeps well in the fridge, making it great for meal prep.

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Simple Spicy Cucumber Salad

Blue bowl with vibrant diced vegetables and green garnish. White marble surface with red spice and green leaves nearby. Bright, fresh mood.

Ingredients:

2 English cucumbers, peeled, seeded, and diced into 1/2-inch pieces
2 green onions (light and dark green parts), thinly sliced
2 garlic cloves, minced
1 to 2 teaspoons gochugaru (Korean red pepper flakes), to taste
2 teaspoons sugar
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 to 1 teaspoon kosher salt, to taste

Instructions:

In a medium mixing bowl, combine the diced cucumbers, green onions, minced garlic, gochugaru, sugar, rice vinegar, sesame oil, and salt.
Toss gently until everything is evenly coated.
Taste and adjust seasoning if needed.
Cover and refrigerate for at least 15 minutes before serving.
Serve chilled and enjoy!

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FAQ Section

Q: Can I use regular cucumbers instead of English cucumbers?

Yes! Just peel and remove the seeds for best texture. English cucumbers are preferred for their thin skin and low seed count.

Q: What if I don’t have gochugaru?

You can substitute with crushed red pepper flakes, Aleppo pepper, or even a small amount of chili crisp. Start with less and adjust to your heat preference.

Q: Can I make this salad ahead of time?

Absolutely! In fact, it tastes even better after a little time in the fridge. Make it up to 24 hours ahead for peak flavor.

Q: Is this dish spicy?

It’s gently spicy. You can easily control the heat by adjusting the amount of gochugaru.

Q: Can I add other vegetables?

Sure! Thinly sliced radishes, shredded carrots, or even a handful of cilantro can be great additions.