Rating: 4.2 stars
41 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2

This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.

Recipe Summary test

prep:
15 mins
additional:
2 hrs
total:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.

    Advertisement
  • Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

Editor's Note:

The nutrition data for this recipe includes the full sodium amount for the salt used. The actual amount of salt consumed will vary.

Nutrition Facts

75 calories; protein 1.8g; carbohydrates 12g; fat 3.1g; sodium 1393.1mg. Full Nutrition
Advertisement

Reviews (31)

Most helpful positive review

Rating: 5 stars
10/09/2012
We loved it! I didn't have sesame oil so I just used a bit of olive oil and some sesame seeds. I also added a lot more rice vinegar maybe about 1/4 cup and water 1/4 cup to the mix so that the cucumbers were slightly swimming. I put them in the fridge for an hour or so. Very yummy and my guests loved them as well. Read More
(8)

Most helpful critical review

Rating: 3 stars
09/13/2019
8 8 17... https://www.allrecipes.com/recipe/228067/spicy-asian-cucumbers/... First impression sweet; second salty; third spicy; fourth on salty. Sometimes I think I know what I'm doing so eventhough the recipe said to not rinse the cucs I did & it's still salty - soy sauce. I like soy sauce & I'll finish these but I'm disappointed. Read More
41 Ratings
  • 5 star values: 22
  • 4 star values: 11
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/08/2012
We loved it! I didn't have sesame oil so I just used a bit of olive oil and some sesame seeds. I also added a lot more rice vinegar maybe about 1/4 cup and water 1/4 cup to the mix so that the cucumbers were slightly swimming. I put them in the fridge for an hour or so. Very yummy and my guests loved them as well. Read More
(8)
Rating: 5 stars
08/28/2012
These are delish. We frequent a Korean Mandu joint here in DC where they serve a cucumber kimchi dish that tastes just like this. Thanks for the recipe. Love it! Read More
(7)
Rating: 5 stars
02/19/2017
2-17-2017 My mission was to find a cucumber salad that was something different from the same old cucumbers with sour cream or tomato-cucumber salad. What a happy delicious find this was! I made a few minor tweaks but nothing that really changed the recipe. For instance because of Hubs sensitive innards I had to take the heat level down to coward level by eliminating the chili oil altogether (and replacing it with an equal measure of vegetable oil) and using just a wee pinch of the crushed red pepper flakes. Hubs said he didn t even notice the red pepper flakes were in there so I guess I ll kick it up a notch next time! Other than that I stuck with the recipe exactly as directed and would only change one thing. It was a little salty for us. Next time I ll either reduce the salt by maybe half or rinse the salted cucumbers contrary to the recipe s instructions. For the sugar I used a sugar substitute which if nothing else simply made me feel good. I think some toasted sesame seeds or black sesame seeds would have been a worthy addition tho this was pretty much flawless as is. As with some other 5-star recipes I ve tried the biggest error I made was in not making more than I did. We scarfed up every last bit. Read More
(6)
Advertisement
Rating: 5 stars
02/17/2013
loved this.. used only 1/3 of the sugar.. didn't have chili oil so i added a teaspoon of chili sauce.. used regular white vinegar since i didn't have the rice vinegar.. doubled the garlic and crushed it instead of slicing.. marinated for an hour and a half.. and it was awesome.. ty so much for the recipe Read More
(5)
Rating: 4 stars
04/14/2014
I used English cucumbers to make it more firm. Held up several days. Read More
(3)
Rating: 5 stars
08/22/2013
Very good! Substituted white vinegar for rice vinegar otherwise made as written. Read More
(1)
Advertisement
Rating: 5 stars
11/12/2014
I absolutely love the sauce. I have made this many times now sometimes it's with cucumbers and sometimes with shredded tofu skin. Both of which is very delicious. I did find that if I were to follow the recipe it would be too salty for me so I basically only put in half of the called for salt. I also found that it is not a good idea to soak the cucumbers in the dressing over night as they get very soggy and the whole thing gets very watery. I don't sprinkle salt on the cucumbers either as I found that makes them give off water even more causing them to become soggy. When I make it with cucumbers I basically dip the cucumbers in the dressing or I pour the dressing over them right before I eat them. Read More
(1)
Rating: 5 stars
08/26/2012
This is really good and so easy! Very simple to adjust the heatness to your liking. Read More
Rating: 5 stars
10/10/2017
Loved this recipe!!! I love cool and spicy flavors so I tweaked my recipe a bit. I didn't have Hot Chili Oil so I substituted Garlic Chili Paste at 1 1/2 teaspoons (for the extra heat!). I also substituted the Toasted Sesame Oil for Pure Sesame Oil at 1 teaspoon. Turned out fabulous and I can't wait to make this for a dinner party! Read More
Rating: 3 stars
09/13/2019
8 8 17... https://www.allrecipes.com/recipe/228067/spicy-asian-cucumbers/... First impression sweet; second salty; third spicy; fourth on salty. Sometimes I think I know what I'm doing so eventhough the recipe said to not rinse the cucs I did & it's still salty - soy sauce. I like soy sauce & I'll finish these but I'm disappointed. Read More