Korean Spicy Cucumber Salad
Prep time 5mins
Serves or Makes: 2

Recipe Card


  • 8 miniature cucumbers
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/2 tablespoon sesame oil
  • 1 teaspoon gochujang
  • 1 teaspoon Kosher salt
  • 1 teaspoon granulated sugar
  • 2 cloves garlic, minced
  • 1 tablespoon sesame seeds
  • 1 tablespoon scallions, finely sliced


  • Step 1

    Cut the tops and bottoms off of the mini cucumbers. Then cut each cucumber in half. Going in a diagonal motion, cut small slits in each cucumber half, being careful not to cut all the way through the cucumber. Once done one one side, flip the cucumber upside down and cut in the same direction in small diagonal slits. This should create a slinky effect! Put the cucumber slinkies into a large bowl.

  • Step 2

    In a separate bowl, combine rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions. Pour over the cucumbers to evenly coat. Enjoy!