Can I make this cucumber salad ahead of time?

Yes. In fact, it benefits from a short chill in the refrigerator. For the best crunch, make it the same day and serve within a few hours, since cucumbers will continue to release water over time.

Do I have to salt and rinse the cucumbers?

Salting helps draw out moisture so the cucumbers stay crunchier and the final salad is less watery. Rinsing after salting prevents the salad from becoming too salty.

What can I use instead of fish sauce?

You can leave it out entirely, or replace it with a little extra soy sauce for more savoriness. If you want a similar depth without fish sauce, a small splash of tamari plus a tiny bit more honey works well.

How spicy is this salad?

The heat level depends on how much gochugaru you use. Start with 1 tablespoon for a milder salad and move toward 2 tablespoons if you want more chili warmth and color.

What vegetables can I add to customize it?

The recipe works well with shredded carrots, sliced radishes, fresh peppers, or sliced sweet onion. Add other crunchy vegetables that will hold up well to the salty-sour dressing.

What should I serve it with?

It pairs especially well with grilled fish, barbecue beef, or short ribs. It also makes a bright topping for leafy salads or grain bowls.

Recipes

Korean-Inspired Cucumber Salad

Name: Korean-Inspired Cucumber Salad
Yield: 4-6 servings
Ingredients: 1 large English cucumber; 1 tablespoon kosher salt, approximately; 1 scallion, sliced thin; The Spice House Gochugaru Chile Flakes (1-2 tablespoons); The Spice House Toasted Sesame Seeds (1 tablespoon); The Spice House Ground Ginger (1/2 teaspoon); The Spice House Ground White Peppercorns (1/2 teaspoon); 2-4 garlic cloves, minced; 2 tablespoons low-sodium soy sauce; 2 tablespoons rice wine vinegar; 1-2 teaspoons honey; 1/2 teaspoon fish sauce (optional); 1/2 teaspoon sesame oil

These crunchy and savory cukes make an excellent side dish for grilled short ribs. You can also scatter them atop any of your favorite leafy salads. This recipe is great for customizing with your favorite veggies. Try adding shredded carrots, sliced radishes, fresh peppers, or sliced sweet onion to the mix.

Submitted by: Geoff Marshall from Chicago, IL
Yield: 4-6 servings

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Ingredients

1 large English cucumber
1 tablespoon kosher salt, approximately
1 scallion, sliced thin
1-2 tablespoons Gochugaru Chiles
1 tablespoon Toasted Sesame Seeds
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground White Pepper
2-4 garlic cloves, minced
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine vinegar
1-2 teaspoons honey
1/2 teaspoon fish sauce (optional)
1/2 teaspoon sesame oil

Preparation Instructions:

Slice cucumber into coins, roughly 1/4 inch thick.

Place sliced cucumbers in a large bowl or colander. Coat them with salt. Let sit for 20-30 minutes. This draws out excess moisture and makes them crunchier.

While cucumbers brine, stir together all other ingredients in a mixing bowl. (You may want to stir in scallions last.)

Gently rinse the salted cucumbers under cold water to remove excess salt, drain off water completely. You may have to rinse several times as the salad dressing can be fairly salty.

Toss cucumbers in the dressing mixture and let rest in the refrigerator for one hour.

Serve chilled with grilled fish or barbecue beef.

More About This Recipe

The cucumbers are even better if they sit in the refrigerator overnight to marinate. This recipe has a few suggested measurements. You should feel free to make this as spicy, sweet, or garlicky as you wish.

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Chiles, Gochugaru Chile

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Pepper, White Ground

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Ingredients

Preparation Instructions:

More About This Recipe

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