TikTok “Logan’s" Viral Cucumber Salad Recipe
TikTok “Logan’s" Viral Cucumber Salad Recipe is a easy Korean recipe that serves 2. 80 calories per serving. Recipe by Trending.VID's on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $1.33 total, $0.67 per serving
Ingredients
- 1 whole Cucumber (preferably Korean or English cucumber, thinly sliced)
- 2 tablespoons Soy Sauce (low‑sodium preferred)
- 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
- 1 clove Garlic (grated)
- 1 teaspoon Granulated Sugar (balances saltiness)
- ¼ teaspoon MSG (optional, enhances umami)
- 1 teaspoon Chili Crisp (adds mild heat and crunch; optional)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
Instructions
Slice the cucumber
Using a mandolin (or a sharp knife), slice the whole cucumber into thin, uniform rounds. Place the slices in a large zip‑top bag.
Time: PT5M
Make the dressing
In a small bowl combine soy sauce, sesame oil, grated garlic, sugar, MSG and chili crisp. Stir until sugar dissolves.
Time: PT3M
Dress the cucumber
Pour the dressing into the bag with the cucumber slices. Seal the bag, press out excess air, and shake vigorously for 30‑45 seconds until all slices are evenly coated.
Time: PT2M
Finish and serve
Open the bag, transfer cucumbers to a serving dish, sprinkle toasted sesame seeds on top, and serve immediately or let sit 10‑15 minutes for a softer texture.
Time: PT0M
Nutrition Facts
- Calories
- 80
- Protein
- 2g
- Carbohydrates
- 5g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free (use tamari), Low‑Calorie
Allergens: Soy, Sesame
Ingredient Substitutions
- Instead of Cucumber: Zucchini (raw)
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Sesame Oil: Peanut oil (less nutty)
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Granulated Sugar: Honey (½ tsp)
- Instead of MSG: Soy sauce (extra ½ tsp)
- Instead of Chili Crisp: Red pepper flakes (½ tsp)
- Instead of Toasted Sesame Seeds: Pumpkin seeds
Equipment Needed
- Mandolin Slicer
- Zip‑Top Plastic Bag
- Measuring Spoons
- Small Bowl
- Grater or Garlic Press (optional)
- Spatula or Spoon
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Slice the cucumber uniformly to ensure even texture
- Shake the bag until the dressing fully coats every slice
Chef Tips from the Video
- Toast sesame seeds in a dry skillet for 1‑2 minutes to bring out nutty aroma.
- Use Korean cucumber (thin‑skinned) for the best crunch and flavor.
Troubleshooting
Cucumbers are watery after mixing
After slicing, sprinkle a pinch of salt on the cucumber, let sit 5 minutes, then pat dry with paper towels before adding dressing.
Dressing is too salty
Add a little more sugar or a splash of rice vinegar to balance the flavor.
Not enough heat
Increase chili crisp or add a pinch of red pepper flakes.
Storage
Refrigerator: Store in an airtight container for up to 2 days.
Freezer: Not recommended; cucumbers become mushy.
Room temperature: Best served chilled; keep at room temperature for no more than 1 hour.
Make-Ahead Tips
- The salad can be marinated for up to 30 minutes in the refrigerator for deeper flavor.
- Prepare the dressing ahead of time and store in a small jar.
Frequently Asked Questions
What is the cultural significance and history of Original Gochujang Cucumbers in Korean cuisine?
Cucumber salads like this one, known as "Oi Muchim," are a staple banchan (side dish) in Korean meals, providing a refreshing, crunchy contrast to richer dishes. They date back centuries and were traditionally made with simple seasonings like soy sauce, vinegar, and gochugaru, evolving today to include chili crisp and MSG for umami.
What are the traditional regional variations of cucumber banchan in Korean cuisine?
In the southern regions, cucumbers are often pickled with gochugaru and rice vinegar, while northern styles favor a lighter soy‑based dressing with sesame oil. Some regions add fermented shrimp sauce (saeujeot) for extra depth, whereas the version in this recipe uses chili crisp for a modern twist.
How is Original Gochujang Cucumbers traditionally served in Korean households?
It is served cold or at room temperature in small bowls alongside rice and main dishes such as grilled meat or kimchi stew. The salad is meant to be eaten in a few bites, refreshing the palate between richer flavors.
What occasions or celebrations is Original Gochujang Cucumbers traditionally associated with in Korean culture?
Cucumber banchan appears at everyday meals, but it is especially popular during summer gatherings and holiday feasts like Chuseok, where its crispness balances heavier dishes.
What other Korean dishes pair well with Original Gochujang Cucumbers?
It pairs beautifully with Korean BBQ (bulgogi, galbi), bibimbap, hot stone rice cakes (tteokbokki), and fermented sides like kimchi or radish kimchi.
What are the authentic traditional ingredients for Original Gochujang Cucumbers versus acceptable substitutes?
Authentic ingredients include Korean cucumber, soy sauce, toasted sesame oil, garlic, sugar, MSG, and gochugaru or chili crisp. Substitutes can be regular cucumber, tamari for gluten‑free soy sauce, and red pepper flakes instead of chili crisp.
What are the most common mistakes to avoid when making Original Gochujang Cucumbers?
Common errors are slicing the cucumber too thick, which prevents the dressing from penetrating; over‑shaking which can bruise the slices; and using too much soy sauce, making the salad overly salty. Follow the thin‑slice and quick‑shake steps for best results.
Why does this Original Gochujang Cucumbers recipe use a zip‑top bag instead of a mixing bowl?
A zip‑top bag allows the cucumber slices to be tossed and coated evenly with minimal mess, ensuring every piece gets a thin, uniform layer of dressing—something harder to achieve in a shallow bowl.
Can I make Original Gochujang Cucumbers ahead of time and how should I store them?
Yes, you can prepare the salad up to 30 minutes in advance. Keep it sealed in the refrigerator in an airtight container; the cucumbers stay crisp for up to two days, though they will become softer the longer they sit.
What texture and appearance should I look for when making Original Gochujang Cucumbers?
The cucumber slices should be thin, glossy, and evenly coated with a light amber dressing. The final dish should look vibrant green with specks of toasted sesame seeds and a slight sheen from the oil.
How do I know when Original Gochujang Cucumbers is done cooking?
Since there is no cooking, the dish is done when the cucumber slices are fully coated and the dressing has slightly softened the edges—usually after a quick 30‑45 second shake. Taste for balance before serving.
What does the YouTube channel Trending.VID's specialize in?
The YouTube channel Trending.VID's focuses on fast, trend‑driven cooking videos that showcase viral food hacks, quick snack ideas, and creative twists on everyday ingredients, often using minimal equipment.
How does the YouTube channel Trending.VID's approach to Korean cooking differ from other Korean cooking channels?
Trending.VID's presents Korean recipes in ultra‑short, high‑energy clips, emphasizing convenience and ingredient shortcuts, whereas traditional Korean cooking channels often provide detailed cultural context and step‑by‑step explanations.
Last updated: August 29, 2026
