Crunchy smashed cucumbers, sharp red onion, and toasted sesame—shaken in a jar with a bold dressing that’s salty-sweet, tangy, and a little smoky from pepper paste. This Korean cucumber salad is the kind of side dish that accidentally becomes the main event (especially next to grilled meat, rice bowls, or noodles).
Ingredients
Salad
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2 large cucumbers (or 4–5 Persian cucumbers)
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1/4 medium red onion, thinly sliced
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1–2 tbsp toasted sesame seeds (white or mixed)
Dressing
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1 small garlic clove, finely grated (or minced very small)
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1 tbsp soy sauce
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1 tbsp rice vinegar
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1 tbsp chili oil (more to taste)
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1 tbsp agave or honey
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1 tbsp pepper paste (see note)
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1/4 tsp black pepper (optional)
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Pinch of salt only if needed (pepper paste + soy can be salty)
Pepper paste note: If you don’t have gochujang (Korean pepper paste) use whatever you have (e.g., roasted red pepper paste, ajvar-style paste, or a thicker pepper spread). If it’s very thick, thin it with 1–2 tsp water so it shakes/mixes easily.
Instructions
1) Toast the sesame seeds (takes 1 minute, worth it)
Add sesame seeds to a dry pan over medium heat. Shake/stir until they smell nutty and look slightly deeper in color, 60–90 seconds. Pour out to cool.
2) Smash the cucumbers
Trim the ends. Place cucumbers on a cutting board and lightly smash with the flat side of a knife or a rolling pin—just enough to crack and split them.
Cut into bite-size pieces (roughly 1-inch / 2–3 cm). The messy edges are what hold the dressing.
3) Make the dressing in the jar
In a large jar with a lid, add garlic, soy sauce, rice vinegar, chili oil, agave/honey, and pepper paste.
Close the lid and shake hard for 10–15 seconds.
If the pepper paste sticks to the bottom, add 1–2 tsp water and shake again.
4) Add cucumbers + onion, then shake
Add smashed cucumbers and sliced red onion to the jar. Close and shake until everything is glossy and coated.
5) Finish with sesame
Pour into a bowl (or eat straight from the jar). Sprinkle toasted sesame seeds on top.
Taste. If you want it:
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tangier: add a splash more vinegar
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sweeter: add a small drizzle of honey/agave
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hotter: add more chili oil
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saltier: a tiny splash more soy sauce (usually better than adding salt)
That crunch and chili oil combo is hard to forget—pin the image below so you can make it the next time cucumbers are in your fridge.
Tips & Tricks
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Watery cucumbers? If you’re using big cucumbers, you can scrape out the seedy center, or let the smashed pieces sit with a pinch of salt for 5–10 minutes, then drain before shaking.
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Garlic intensity: Grating makes it punchier. If you want it milder, mince and use half a clove.
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Pepper paste thickness matters: If it’s dense like a spread, it needs a teaspoon of water to turn into a shakeable dressing.
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Best texture: Let it sit 5 minutes after shaking so the onion softens slightly.
