This cucumber kimchi is Sooo refreshing
This cucumber kimchi is SOOO refreshing!! is a easy Korean recipe that serves 4. 50 calories per serving. Recipe by Alissa Nguyen formerly Gaming Foodie on YouTube.
Prep: 31 min | Cook: PT0M | Total: 41 min
Cost: $3.97 total, $0.99 per serving
Ingredients
- 7 cucumbers Persian Cucumbers (Thin‑skinned, sliced into 1/4‑inch coins)
- 1 tablespoon Kosher Salt
- 1 tablespoon Gochugaru (Korean red pepper flakes, coarse)
- 1 teaspoon Granulated Sugar
- 2 tablespoons Rice Wine Vinegar (Seasoned rice vinegar)
- 1 tablespoon Sesame Oil (Toasted sesame oil)
- 4 cloves Garlic (Minced fine)
- 1 tablespoon Sesame Seeds (Toasted)
Instructions
Slice Cucumbers
Place the Persian cucumbers on a cutting board and slice them into 1/4‑inch thick coins.
Time: PT5M
Salt the Cucumbers
Transfer the sliced cucumbers to a large bowl, add 1 tablespoon kosher salt, and toss until all pieces are lightly coated.
Time: PT2M
Rest to Draw Moisture
Let the salted cucumbers sit for 15 minutes, uncovered or loosely covered, to release water.
Time: PT15M
Rinse and Dry
Rinse the cucumbers thoroughly under cold running water in a colander, then pat dry with paper towels.
Time: PT2M
Prepare the Marinade
In a clean mixing bowl combine 1 tablespoon gochugaru, 1 teaspoon sugar, 2 tablespoons rice wine vinegar, 1 tablespoon sesame oil, the minced garlic, and 1 tablespoon toasted sesame seeds. Stir until the sugar dissolves and the mixture is uniform.
Time: PT5M
Combine Cucumbers and Marinade
Add the rinsed cucumbers to the bowl of dressing and toss gently until every slice is evenly coated.
Time: PT2M
Chill (Optional)
Refrigerate the salad for 5 minutes before serving for a cooler, crisper bite.
Time: PT5M
Nutrition Facts
- Calories
- 50
- Protein
- 1 g
- Carbohydrates
- 5 g
- Fat
- 3 g
- Fiber
- 1 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Low-Carb
Allergens: Sesame
Ingredient Substitutions
- Instead of Persian Cucumbers: English cucumbers, Seedless cucumbers
- Instead of Kosher Salt: Sea salt
- Instead of Gochugaru: Paprika + cayenne pepper
- Instead of Granulated Sugar: Honey, Maple syrup (adjust amount)
- Instead of Rice Wine Vinegar: Apple cider vinegar
- Instead of Sesame Oil: Peanut oil (less flavor)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Sesame Seeds: Pumpkin seeds
Equipment Needed
- Cutting Board
- Chef's Knife
- Colander
- Mixing Bowl
- Measuring Spoons
- Wooden Spoon or Tongs
Critical Steps — Do Not Skip
- Salting cucumbers and allowing them to rest to draw out excess moisture.
- Rinsing and thoroughly drying the cucumbers to remove excess salt.
- Ensuring the marinade is well mixed and the cucumbers are fully coated.
Chef Tips from the Video
- Toast the sesame seeds in a dry skillet for 1‑2 minutes to bring out extra nuttiness.
- Use a squeeze bottle for the rice wine vinegar to control the amount precisely.
- A pinch of extra toasted sesame oil added just before serving adds a fragrant finish.
Troubleshooting
Cucumbers are too watery after mixing.
Salt the cucumbers for a few extra minutes or gently squeeze the excess liquid with clean kitchen towels before adding the dressing.
The salad tastes overly salty.
Rinse the cucumbers longer under cold water and pat dry, or reduce the initial amount of salt.
Spice level is too mild.
Add an extra half‑teaspoon of gochugaru or a dash of hot sauce to increase heat.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture will become mushy.
Room temperature: Can sit at room temperature for up to 2 hours if served as a side.
Make-Ahead Tips
- The salad can be prepared up to 24 hours ahead; keep refrigerated and give a quick toss before serving.
- If made ahead, the cucumbers may become softer, which some people prefer.
Frequently Asked Questions
What is the cultural significance and history of Spicy Sesame Cucumber Salad in Korean cuisine?
Cucumber salads like Oi Muchim have been a staple in Korean household meals for centuries, offering a refreshing, crunchy counterpoint to heavier dishes. The use of gochugaru, sesame oil, and sesame seeds reflects classic Korean flavor pillars of heat, nuttiness, and acidity.
What are the traditional regional variations of cucumber salads in Korean cuisine?
In the southern regions, cucumbers are often pickled longer with more garlic, while northern styles may use a milder vinegar and less chili. Some versions add fish sauce for umami, whereas vegetarian versions rely solely on sesame and garlic.
How is Spicy Sesame Cucumber Salad traditionally served in Korean households?
It is typically served as a banchan (small side dish) alongside rice and main courses like grilled meat or stew. The salad is presented in a small bowl at the table and eaten with a spoon or chopsticks.
On what occasions or celebrations is Spicy Sesame Cucumber Salad traditionally associated in Korean culture?
Cucumber banchan appears year‑round but is especially common during summer gatherings and holiday feasts such as Chuseok, where its crispness balances richer dishes.
What other Korean dishes pair well with Spicy Sesame Cucumber Salad?
It pairs beautifully with Korean BBQ (bulgogi, galbi), bibimbap, kimchi stew, and steamed rice. The bright acidity also complements fried foods like pajeon (green onion pancake).
What are the authentic traditional ingredients for Spicy Sesame Cucumber Salad versus acceptable substitutes?
Authentic ingredients include gochugaru, toasted sesame oil, rice wine vinegar, and sesame seeds. Substitutes can be paprika with cayenne for gochugaru, apple cider vinegar for rice wine vinegar, and peanut oil for sesame oil, though flavor will differ.
What are the most common mistakes to avoid when making Spicy Sesame Cucumber Salad?
Common errors include under‑salting the cucumbers (resulting in a soggy salad), not rinsing enough after the brine (making it too salty), and over‑mixing the dressing which can break down the cucumber texture.
Why does this Spicy Sesame Cucumber Salad recipe use a resting salt step instead of directly adding the dressing?
Salting first draws out excess water, concentrating the cucumber’s flavor and preventing the final salad from becoming watery. This step ensures the dressing clings to the cucumber pieces for a more intense taste.
Can I make Spicy Sesame Cucumber Salad ahead of time and how should I store it?
Yes, the salad can be prepared up to a day ahead. Store it in an airtight container in the refrigerator; the flavors will meld and the cucumbers stay crisp if kept dry. Give it a quick toss before serving.
What texture and appearance should I look for when making Spicy Sesame Cucumber Salad?
The cucumbers should be bright green, slightly translucent from the brine, and retain a firm crunch. The dressing should coat each slice lightly, giving a speckled look from the red gochugaru and toasted sesame seeds.
How do I know when Spicy Sesame Cucumber Salad is done cooking?
Since there is no cooking, the salad is finished once the cucumbers have rested, been rinsed, and are fully coated with the seasoned dressing. A brief chill enhances the flavor but is optional.
What does the YouTube channel Alissa Nguyen formerly Gaming Foodie specialize in?
The YouTube channel Alissa Nguyen formerly Gaming Foodie specializes in approachable Asian-inspired home cooking, blending traditional techniques with modern twists and clear, step‑by‑step video tutorials.
How does the YouTube channel Alissa Nguyen formerly Gaming Foodie's approach to Korean cooking differ from other Korean cooking channels?
Alissa Nguyen focuses on quick, ingredient‑light recipes that use readily available grocery items, emphasizing flavor balance over strict authenticity, whereas many Korean channels prioritize traditional methods and specialty ingredients.
What other Korean recipes is the YouTube channel Alissa Nguyen formerly Gaming Foodie known for?
The channel is known for recipes such as Korean Beef Bulgogi, Kimchi Fried Rice, and easy Gochujang‑glazed chicken, all presented with clear visuals and home‑cook friendly tips.
Last updated: August 28, 2026
