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Spicy Crunchy Korean Smashed Cucumber Banchan Recipe Easy and Perfect for Summer

Spicy Korean Smashed Cucumber Banchan - featured image
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A quick and easy Korean smashed cucumber banchan with a spicy, garlicky dressing that delivers a refreshing crunch perfect for summer.

Ingredients

Scale
  • 2 medium English cucumbers (about 500g / 1.1 lbs), washed and ends trimmed
  • 1 teaspoon sea salt
  • 2 cloves garlic, minced
  • 1 to 2 tablespoons gochugaru (Korean red chili flakes), adjust to taste
  • 1 tablespoon soy sauce (preferably low-sodium)
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon toasted sesame seeds, for garnish

Instructions

  1. Prepare the cucumbers (5 minutes): Wash the English cucumbers thoroughly. Trim off both ends. Place them on your cutting board and, using your hands or a pestle, gently smash each cucumber until it cracks but remains in large chunks about 2-inch pieces.
  2. Salt the cucumbers (10 minutes): Transfer the smashed cucumbers to a large bowl. Sprinkle with 1 teaspoon sea salt and toss well to coat all pieces evenly. Let them sit for about 10 minutes to draw out excess moisture.
  3. Drain excess liquid (2 minutes): After 10 minutes, gently squeeze the cucumbers with your hands or a clean kitchen towel to remove extra water. Drain off the liquid from the bowl.
  4. Make the dressing (3 minutes): In a small bowl, whisk together minced garlic, gochugaru, soy sauce, rice vinegar, sesame oil, and sugar until the sugar dissolves and the mixture is well combined.
  5. Toss cucumbers with dressing (2 minutes): Pour the dressing over the cucumbers. Add the sliced green onions. Toss gently but thoroughly to coat every piece with the spicy sauce.
  6. Garnish and chill (optional, 10 minutes): Sprinkle toasted sesame seeds on top. Serve immediately for maximum crunch or chill in the fridge for 10-15 minutes to let flavors meld slightly.

Notes

Do not rush smashing cucumbers to maintain crunchy texture. Use fresh minced garlic for best flavor. Salt cucumbers to draw out moisture and prevent sogginess. Adjust gochugaru amount to control spiciness. Serve immediately or chill briefly but avoid long refrigeration to keep crunch.

Nutrition

Keywords: Korean smashed cucumber, banchan, spicy cucumber salad, gochugaru recipe, summer side dish, Korean side dish, easy cucumber salad

Find it online: https://gleamgulp.com/spicy-crunchy-korean-smashed-cucumber-banchan-recipe-easy-and-perfect-for-summer/