Cut the cucumbers into 1/4-inch slices and place them in a bowl. Sprinkle them with salt and give them a good mix.
Cover the bowl with plastic wrap or a clean kitchen towel and refrigerate for 1 to 2 hours to allow them to release excess moisture.
Remove the cucumbers from the fridge and run them under cold water for a few minutes, stirring them with your hands constantly. Remove all the salt from the cucumbers, drain, and place them back in the bowl.
To the cucumbers, add the garlic, soy sauce, sugar, apple cider vinegar, Gochujang chili paste, Gochugaru chili powder, and sesame oil. Use a spoon to combine the ingredients with the cucumbers.
Cover the bowl again and refrigerate it for 30 minutes or overnight to allow the flavors to develop.
Cucumbers: I like to use Persian or English cucumbers to make this salad because the skin is thinner, and they have fewer seeds.
Gochugaru is a Korean chili powder. If you can't find Gochugaru, use regular chili powder.
Gochujang Chili Paste is a thick condiment that is spicy and very concentrated. If you don't like spicy foods, I suggest using tomato paste. If you can't find Gochujang, you can use Thai chili paste.
If you have time, make this cucumber salad one day ahead.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Appetizer, Appetizer Salads, Appetizers, Salads/Side Dishes, Side Dish, Side Dish/Appetizer, Side Dish/Salad
Cuisine: Asian
Keyword: asian cucumber salad, spicy cucumber salad