• Miwa


Are you looking for easy & spicy & filling Japanese salad recipe?

If so, I got you covered with this cucumber beef salad recipe.

I’m using gochujang for the dressing. Gochujang is Korean condiment but often arranged in Japanese food.

It takes you less than 15mins and keep it in a fridge for up to 4days as a meal prep.

I hope you will enjoy as much as my family do!!


<Yield> 2-3 servings

<Prep time> 8 mins( without cucumber resting time)

<Cook time> 2 mins


3 cucumbers ( small Asian cucumber)

thinly sliced beef ( shabushabu- beef)


1.5 tbsp of gochujang

1 tbsp of soy sauce

1 tbsp of Toasted sesame oil

1 tsp worth of grated garlic


1: Smash cucumbers with the rolling pin or glass jar until it breaks apart. Cut into big chunks.Sprinkle ½ tsp of salt and massage it until it starts to become soft.Let them sit for 10mins until it’s sweat.

2: Mix dressings listed above. Boil the water and add 1 tsp of salt. Blanch the beef little by little, so that it won’t be overcooked. Drain the water and toss with the dressing.

3: Squeeze the excess moisture of cucumber and add them into 2, then toss them until everything is well coated with dressing. Serve it onto your plate and ready to be enjoyed!

<Miwa’s tips>

・Remove the excess water of cucumber is the key. If you are using big cucumber which you normally see in western countries, remove the seed. you will need 1 or 1-2 pieces for that. By smashing it, the surface of cucumber will be bumpy,in a way,cucumber will soak up more dressing.You can watch how I do by the video linked at the bottom.

・ shabushabu beef would take about 10 seconds to blanch. It should be ready when the color turns brown. Please try not to overcook it otherwise the beef will be pretty dry and tough.

・I recommend to chill it in a fridge before eating to make it more refreshing!

・Please adjust the taste by adding more gochujang or soy sauce.

・Great option for the meal prep. If you feel getting the beef to be a little dry as the times goes, drizzle dash of toasted sesame oil.

・Nice to top on the cold noodles.

<Recommended side dish>

Avocado tuna bowl

Tender chicken ginger soup

<Storage time>

Store it in a air-tight container in the fridge for 4days.

<Did you try this recipe??>

Let me know by tagging me on Instagram

Love to see your creations!