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Spicy Korean Cucumber Salad

Yields4 ServingsPrep Time20 minsTotal Time20 mins

A perfect side dish for spring and summer weather.


 1 english cucumber (halved, seeded and thinly sliced on the diagonal)
 ½ medium brown onion (thinly sliced)
 1 medium spring onion (thinly sliced)
 1 large carrot (julienned)
 2 cloves garlic (minced)
 2 thumbs ginger (grated on the microplane)
 1 tbsp fish sauce
 1 tbsp gochugaru (Korean hot chilli flakes)
 1 tsp salt

Sprinkle the cucumber with salt and leave them to sweat for about 30 minutes.


Now, rinse them with water, pat them dry and add them to a mixing bowl with the onion, spring onion, carrot, garlic, ginger, fish sauce and gochugaru and mix well.


Leave it in the fridge for 24 hours and serve.

Nutrition Facts

Serving Size 4

Servings 4