Name: Spicy Cucumber Salad (Gyu-Kaku Copycat)
Prep time: 15 min
Total time: 30 min
Ingredients: 2 Persian or Japanese cucumbers; 1 teaspoon kosher salt; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 2 garlic cloves minced; 1 teaspoon gochugaru; 1 teaspoon of sugar or honey; 1 teaspoon of toasted sesame seeds; 1 green onion finely sliced (optional)

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I first fell in love with cucumber salad at Gyu-Kaku, a Japanese BBQ restaurant known for its pre marinated meats. I would literally drag my friends to this $50 all-you-can-eat Japanese BBQ restaurant just for the salad. They were right—it was seriously that addicting hence why it’s called spicy addicting cucumber salad. The balance of spice, tang, and crunch made it impossible to stop at just one bite. I practically inhaled the supposed side dish before the grill even warmed up.

This spicy cucumber salad is the ultimate side dish: salty, tangy, refreshing, and just enough heat to wake up your taste buds (but not enough to scare off spice wimps). And the best part? It takes 10 minutes tops. No stove, no stress, just vibes.

Perfect for BBQs, hot days , or when your dinner needs a little something with a kick. Bonus: it keeps in the fridge, so you can snack on it all week like the cucumber queen you are.

Ingredients & Why They Matter:

    •    Persian cucumbers (or English cucumbers):
Thin-skinned and crunchy. These babies don’t need peeling and stay crisp even after marinating.
    •    Soy sauce: Adds salty umami goodness and gives the salad that “I can’t stop eating this” effect.
    •    Rice vinegar: Brings tang and brightness to cut through the salt and heat.
    •    Sesame oil: A little goes a long way. This is what makes your kitchen smell like a Korean BBQ spot—in the best way.
    •    Gochugaru (Korean chili flakes) or crushed red pepper flakes: The heat. Gochugaru is smoky and flavorful without burning your tongue off.
    •    Garlic (grated or minced):Adds that punchy, savory flavor that makes this salad hit way harder than it should.
    •    Sugar or honey: Just a touch to balance out the spice, salt, and vinegar.
    •    Toasted sesame seeds: For crunch, nuttiness, and a little extra flair. We’re dressing up cucumbers, not filing taxes—have fun with it.
    •    Green onions (optional): Adds freshness and a little zip. Plus it makes you look fancy.

Quick How-To:

    1.    Slice your cucumbers into rounds or half moons—thin enough to soak up flavor, thick enough to crunch.
    2.    Toss them with a generous pinch of salt and let them sit in a colander or bowl for 10–15 minutes. This draws out excess water and helps the cucumbers stay crisp.
    3.    Rinse off the salt and pat the cucumbers dry with paper towels (don’t skip this or your salad will be soggy).
    4.    In a clean bowl, combine the cucumbers with soy sauce, vinegar, sesame oil, garlic, gochugaru, sugar/honey, and sesame seeds.
    5.    Let it marinate in the fridge for 10–15 minutes (or longer if you want the flavor to deepen).
    6.    Taste and adjust heat, salt, or sweetness if needed. Sprinkle more sesame seeds and green onions before serving if you’re feeling extra.

Hot Tips:

    •    Double it. You’ll wish you made more. Every time.
    •    Serve it cold. This salad slaps harder when chilled.
    •    Meal prep hero. Still crunchy after 2–3 days in the fridge.
    •    Try it with: grilled meats, rice bowls, noodles, or directly out of the bowl standing in your fridge. No judgment.

But here’s the thing—now that I’ve got this recipe, I don’t spend $50 for a spicy side dish anymore. I just whip up this spicy cucumber salad at home, and it’s just as delicious! The best part? It’s quick, easy, and you can make it in no time, so you can enjoy the same incredible flavor without the hefty price tag.