# Cetriola Furiosa

A spicy, crunchy, and umami-rich Korean-style cucumber salad.

- Servings: 2 servings
- Cuisine: Korean
- Category: Salad
- Diet: vegetarian, vegan, dairy-free
- Language: en

## Ingredients

- 2-3 whole cucumber
- 2 whole carrot
- 1 tsp salt
- 2 whole scallion
- 1/2 whole white onion
- 3 clove garlic
- 1 piece fresh ginger
- 1 tbsp gochugaru
- 4 tbsp seed oil
- 3 tbsp soy sauce
- 2 tbsp dark rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- sesame seed (optional)

## Instructions

1. Slice the cucumbers in half and then into half-moons. Cut the carrots into julienne strips.
2. Place the cucumbers and carrots in a bowl, sprinkle with salt, mix, and let rest.
3. Thinly slice the scallions and the white onion.
4. In a small bowl, combine minced garlic, grated ginger, and gochugaru.
5. Heat the seed oil until boiling and pour it over the garlic, ginger, and gochugaru mixture.
6. Squeeze the cucumbers and carrots to remove excess water, then add them back to the bowl.
7. Add the sliced scallions, onion, sugar, and the prepared condiment oil mixture, then add the soy sauce, vinegar, and sesame oil.
8. Mix well, adjust salt if needed, and serve sprinkled with sesame seeds.

## Equipment

- knife
- cutting board
- large bowl
- grater
- small bowl
- saucepan

## Tips

- You can make this ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days.
- The salad becomes more flavorful after resting for a few hours as the ingredients meld together.

## Source

- Original video: https://vm.tiktok.com/ZN8fwtCn2/
- Creator: dipazza
- Recipe page: https://www.cliprecipe.com/recipe/38956b39-8f6b-48fc-b5ef-280e29d72aab
- Extracted: 2026-11-09

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt