If you love Korean dishes then you must try out my Pajeon – Korean Savory Pancakes and Vegetarian Korean Bibimbap Bowls!
Spicy Lovers, this recipe is for you!
This Korean cucumber salad recipe is not for the faint hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH! I made the mistake of taking this recipe to a friend who I forgot was not a fan of spice and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now and I actually made my Banoffee Pie and took it over to her, because what says I’m sorry more than pie?
How to Make Korean Cucumber Salad
Assemble your ingredients. For exact amounts see the recipe card below. Add the cucumbers into a large bowl and coat in the rice wine vinegar and sea salt. Mix it together and let it marinate in the fridge for 30 minutes. After 30 minutes rinse the cucumbers and drain into a colander, be sure to rinse well. Return the cucumbers to the clean bowl and add in the dressing, be sure to coat all the cucumbers well. Finally, serve and enjoy!
Storage Information
Storage
You can store this dish in an airtight container in the fridge for 3-5 days. However keep in mind the longer this recipe sits in the fridge the less crisp the cucumbers will be.
Other Delicious Cucumber Salads
East African Mango and Cucumber SaladThai Cucumber SaladTurkish Cucumber, Feta, and Tomato Salad
