Spicy Korean Cucumber Salad (10 Minutes ONLY!)

Ingredients

• 2 tablespoons Korean Red Chili Paste (Gochujang, preferably Korean brand)
• 1 tablespoon Sesame Oil (Toasted sesame oil for nutty flavor)
• 1 teaspoon Granulated Sugar (Balances the heat)
• 1 teaspoon Ground Sesame Seeds (Lightly toasted for extra aroma)
• 0.5 teaspoon Salt (Just a pinch to enhance flavor)
• 1 teaspoon Korean Red Chili Flakes (Gochugaru for extra heat and color)
• 1 clove Garlic (Finely minced)
• 0.5 medium Onion (Thinly sliced)
• 2 medium Cucumber (Halved lengthwise then cut into bite‑size pieces)

Instructions

1. Prepare the Dressing

   In a mixing bowl combine the Korean red chili paste, sesame oil, sugar, ground sesame seeds, salt, Korean red chili flakes, and minced garlic. Stir until the mixture is smooth and the sugar has dissolved.

   Time: PT5M

2. Slice the Cucumbers

   Trim the ends off each cucumber, cut them in half lengthwise, then slice into bite‑size pieces (about 1‑inch chunks). Place the cucumber pieces into a large bowl.

   Time: PT5M

3. Add the Onion

   Thinly slice half of a medium onion and add it to the bowl with the cucumbers.

   Time: PT3M

4. Combine and Toss

   Pour the prepared dressing over the cucumber and onion mixture. Toss everything together until the vegetables are evenly coated. Let the salad rest for 5 minutes before serving to allow flavors to meld.

   Time: PT7M

Nutrition Facts

Calories

55

Protein

1g

Carbohydrates

8g

Fat

2g

Fiber

1g