Step-by-Step Instructions

Step 1: Prepare the Cucumbers

1. Wash the cucumbers thoroughly under cold running water.
2. Using a sharp knife or mandoline, slice the cucumbers into thin, even rounds, about 1/4-inch thick.
3. Sprinkle the sliced cucumbers with 1 teaspoon of salt and toss to coat evenly. Let the cucumbers sit for about 10 minutes to draw out excess moisture.
4. After 10 minutes, use a salad spinner or pat the cucumbers dry with a paper towel to remove the excess moisture. This helps the cucumbers stay crunchy and prevents the salad from becoming watery.

Step 2: Prepare the Spicy Dressing

The dressing for this Spicy Korean Cucumber Salad is what gives the dish its bold flavor. Made with gochugaru (Korean red pepper flakes), soy sauce, sesame oil, and garlic, it’s a simple yet incredibly flavorful mix.

1. In a small mixing bowl, combine the following ingredients:
   • 1 tablespoon gochugaru (Korean red pepper flakes)
   • 1 tablespoon soy sauce (or tamari for a gluten-free option)
   • 1 tablespoon rice vinegar (or apple cider vinegar)
   • 1 teaspoon sugar (or honey, for a subtle sweetness)
   • 1 teaspoon sesame oil
   • 2 garlic cloves, finely minced
   • 1 finely chopped green onion
   • 1 teaspoon toasted sesame seeds
   • 1/4 teaspoon ground black pepper
2. Mix the dressing ingredients well until the sugar is fully dissolved, and the garlic and gochugaru are evenly distributed.
3. Taste the dressing and adjust the seasoning as necessary. You can add more soy sauce for a saltier flavor, more vinegar for tanginess, or more gochugaru if you prefer more heat.

Step 3: Combine the Cucumbers with the Dressing

1. Add the drained cucumbers to a large mixing bowl.
2. Pour the spicy dressing over the cucumber slices. Toss the cucumbers gently to ensure they’re evenly coated with the dressing. You can use a pair of tongs or your hands (wear gloves if handling gochugaru).
3. Toss until fully combined, making sure the cucumbers are thoroughly coated with the spicy mixture.

Step 4: Let the Salad Marinate (Optional)

While the salad can be served immediately, letting it sit for about 10-15 minutes allows the flavors to meld and soak into the cucumbers.

1. Cover the salad with plastic wrap or transfer it to an airtight container.
2. Refrigerate for 10-15 minutes (or up to an hour) to allow the cucumbers to absorb the seasoning.
3. After marinating, give the salad another quick toss before serving to redistribute the dressing.

Step 5: Garnish and Serve

Once the Spicy Korean Cucumber Salad has marinated, it’s ready to serve. You can garnish the salad with extra toasted sesame seeds, chopped cilantro, or sliced red chili peppers for an added burst of flavor and color.

1. Transfer the cucumber salad to a serving dish.
2. Sprinkle the top with additional sesame seeds or fresh herbs if desired.
3. Serve immediately as a side dish or banchan with your favorite Korean dishes like bulgogi, galbi, or even steamed rice.

Step 6: Store the Leftovers

This salad is best enjoyed fresh, but it can be stored for later consumption. If you have any leftovers:

1. Store the salad in an airtight container and keep it in the refrigerator for up to 2 days.
2. Keep in mind that the cucumbers will lose some of their crispness over time, and the dressing may become more watery due to the cucumbers releasing moisture.
3. Before serving leftovers, give the salad a quick toss to mix in any liquid that may have settled at the bottom of the container.