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Korean Spicy Cucumber Salad Banchan

Korean Spicy Cucumber Salad

Course Side Dish
Cuisine Asian
Keyword banchan, cucumber, Korean
Prep Time 35 minutes
Servings 5
Calories 35 kcal


  • 2 cucumbers thinly sliced (I prefer seedless cucumbers)
  • 2 teaspoons kosher salt
  • 1 1/2 tablespoon Korean red pepper flakes use less if you don't want it too spicy
  • 1 teaspoon rice vinegar
  • 1 teaspoon gochujang optional
  • 1 teaspoons sesame seeds
  • 1 clove garlic minced
  • 1 teaspoons sesame oil
  • 1 tablespoon organic sugar


  1. Combine cucumbers and salt in a colander and place over a bowl or in the sink. Allow to sit for 20-30 minutes.

  2. Place salted cucumbers on a layer of paper towels and pat dry.

  3. Combine red pepper flakes, rice vinegar, gochujang (if using), sesame seeds, garlic, sesame oil and sugar in a bowl. 

  4. Add cucumbers and toss well.

  5. Serve chilled. 

Nutrition Facts
Korean Spicy Cucumber Salad
Amount Per Serving
Calories 35 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 933mg41%
Potassium 163mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin A 86IU2%
Vitamin C 4mg5%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.