This spicy cucumber salad is crisp, refreshing, flavour-packed, and surprisingly easy to make. The cucumbers are sliced hasselback-style, which not only makes them look extra impressive, but also allows every little groove to soak up that sweet, savoury, spicy dressing. Trust me — this is the kind of side dish that disappears fast at summer gatherings.
The dressing comes together with a delicious combination of gochujang, rice vinegar, sesame oil, garlic, and a touch of sweetness for balance. It’s bold, tangy, slightly spicy, and perfectly paired with cool crunchy cucumbers. I also love topping this salad with toasted sesame seeds and green onions for extra flavor and texture.
Whether you’re serving this alongside grilled chicken, burgers, salmon, or your favourite rice bowl, this Korean-inspired cucumber salad adds the perfect fresh bite to any meal. It’s light, vibrant, and honestly one of those recipes you’ll find yourself making on repeat all summer long.
Why You’ll Love This Hasselback Gochujang Korean Cucumber Salad
- Fresh, crunchy, and incredibly refreshing
- Packed with sweet, savoury, spicy flavour
- Easy to prep ahead for BBQs and gatherings
- Naturally dairy-free and easy to make gluten-free
- Looks beautiful on the table with minimal effort
- A fun twist on traditional Asian cucumber salads
Ingredients You’ll Need
- Mini cucumbers or Persian cucumbers
- Gochujang paste
- Rice vinegar
- Sesame oil
- Soy sauce or tamari
- Maple syrup or honey
- Fresh garlic
- Green onions
- Sesame seeds
How To Make Hasselback Cucumbers
The hasselback technique may look fancy, but it’s actually super simple. Place your cucumber between two chopsticks or wooden spoons to prevent cutting all the way through. Then make thin slices across the cucumber. Flip it over and repeat diagonally on the other side if desired for extra texture and visual appeal.
This method helps the dressing seep into every slice, making each bite even more flavourful.
Tips For The Best Cucumber Salad
- Use Persian or mini cucumbers for the best crunch and minimal seeds
- Salt the cucumbers lightly and let them sit for 10 minutes if you want an even crispier texture
- Adjust the spice level by adding more or less gochujang
- Serve chilled for maximum refreshment
- Best enjoyed the day it’s made, but leftovers keep well in the fridge for up to 2 days
What To Serve It With
This spicy cucumber salad pairs beautifully with:
- Grilled salmon or shrimp
- Korean-inspired rice bowls
- BBQ chicken or steak
- Lettuce wraps
- Sushi bowls or poke bowls
- Crispy tofu or dumplings
If you try this Hasselback Gochujang Korean Cucumber Salad, I’d love to hear what you think! Be sure to leave a rating and comment below — and don’t forget to tag me on social media so I can see your delicious creations.
Spicy Asian Cucumber Salad
Ingredients
6 Persian cucumbers, sliced
2 Tbsp Gochujang sauce
1/2 Tbsp Gochugaru (red pepper flakes)
1/2 teaspoon sea salt
3 Tbsp rice wine vinegar
1 Tbsp sesame oil
1.5 Tbsp tamari or soy sauce
1 Tbsp maple syrup
1/4 cup of green chives, chopped
~1/2 Tbsp sesame seeds
Instructions
1. Slice cucumbers while placed between two chopsticks to ensure a hassle back-style cut. I slice once side diagonally, and the other one horizontally. Traditionally, they’re sliced very thinly- but I like mine with a bit of thickness and crunch.
2. Sprinkle the sliced cucumbers with sea salt and toss.
3. Let cucumbers sit with the salt for ~15 mins and they’ll release their excess moisture. Press down and squeeze any excess water into the sink. This is the best tip- as the dressing/vinaigrette won’t get watered down.
4. Add: Gochujang pastes, rice vinegar, sesame oil, soy or tamari, maple syrup, red pepper flakes, sesame seeds and chives. Toss well to coat. I top mine with a few more chives and sesame seeds for the win! You can also add 2 crushed garlic cloves.
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