Name: Spiral Cucumber Salad (Korean Side Dish)
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 2 large cucumbers; 1 teaspoon salt; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 1 teaspoon sesame oil; 1 teaspoon gochugaru (Korean red pepper flakes); 1 teaspoon sesame seeds

I make this spiral cucumber salad whenever I want something light, crisp, and full of bold flavor. It combines fresh cucumbers with a savory, tangy, slightly sweet, and spicy dressing that brings a Korean-inspired twist to a simple side dish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large cucumbers

1 teaspoon salt

2 cloves garlic, minced

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 teaspoon sesame oil

1 teaspoon gochugaru (Korean red pepper flakes)

1 teaspoon sesame seeds

Directions

I start by washing the cucumbers and cutting them into spiral shapes using a spiral cutter or by carefully making thin accordion-style cuts.

I place the cucumbers in a bowl, sprinkle them with salt, and let them sit for about 10 minutes so they release excess moisture.

I lightly rinse the cucumbers under cold water and drain them well to remove excess salt.

In a separate bowl, I mix the minced garlic, soy sauce, rice vinegar, sugar, sesame oil, and gochugaru until everything is well combined.

I add the cucumbers to the dressing and gently toss them until they are evenly coated.

I finish by sprinkling sesame seeds on top. I either serve it right away or chill it for about 15 minutes to let the flavors deepen.

Servings and timing

I prepare this dish in about 15 minutes total, with no cooking time required.

This recipe makes 4 servings, making it perfect as a light side dish for a small meal or gathering. Each serving is approximately 60 calories.

Variations

I sometimes switch things up depending on what I have on hand. I like adding a splash of lime juice for extra tang, or a drizzle of honey instead of sugar for a slightly richer sweetness. When I want more crunch, I toss in thinly sliced carrots or radishes. For a milder version, I reduce the gochugaru, and for more heat, I add a pinch of chili oil.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. The cucumbers may release more water over time, so I give them a quick toss before serving again.

I don’t reheat this dish since I prefer it cold and fresh straight from the fridge.

FAQs

How do I make the spiral cut without a special tool?

I carefully place chopsticks on both sides of the cucumber and slice thinly across, stopping at the sticks. Then I flip it and cut diagonally to create the accordion effect.

Can I make this salad ahead of time?

I can prepare it a few hours in advance, but I prefer serving it fresh or slightly chilled so the cucumbers stay crisp.

Is this salad very spicy?

I find it mildly spicy. I adjust the amount of gochugaru depending on how much heat I want.

Can I use a different vinegar?

I sometimes substitute rice vinegar with apple cider vinegar or white vinegar, though rice vinegar gives the most authentic flavor.

What dishes pair well with this salad?

I like serving it alongside grilled meats, rice dishes, or other Asian-inspired meals because it adds a refreshing contrast.

Conclusion

I enjoy making this spiral cucumber salad because it’s simple, visually appealing, and packed with flavor. It’s one of those recipes I turn to when I want something quick, healthy, and satisfying without much effort. Once I make it, it usually disappears fast from the table.

📖 Recipe:

Spiral Cucumber Salad (Korean Side Dish)

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Author: Sophia
Total Time: 15 minutes
Yield: 4 servings
Diet: Vegan

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Description

A light, crisp Korean-inspired cucumber salad with a bold balance of savory, tangy, sweet, and spicy flavors. The spiral cut helps the cucumbers absorb the vibrant dressing beautifully.