Spicy Korean Red Pepper Cucumbers

12 Reviews

Prep: 10 min
Cook: 5 min
Ready In: 15 min

“This is very spicy and full of flavor. I first tried this dish in a Korean restaurant. The red pepper flavor is the same that is used to make kimchi. After playing with the recipe, I discovered a flavor that my Korean boyfriend loves. You can also pour the sauce over lettuce to create a version of the Korean salad some restaurants serve.” - by Anglica

Ingredients

1 teaspoon vegetable oil
2 tablespoons sesame seeds
2 tablespoons kochujang (Korean hot sauce)
1/4 cup white vinegar
1 tablespoon sesame oil
1 green onion, chopped
1 cucumber, halved, seeded and thinly sliced

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Metric US

Original recipe yields 2 cups

Directions

Heat the vegetable oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until they turn golden brown and begin to pop, about 3 minutes. Remove from heat and place into a large bowl.
Whisk the kochujang, vinegar, sesame oil, and green onion into the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve either chilled or at room temperature.

Nutrition

Amount Per Serving (4 total)

Calories
79 cal
4%

Fat
6.8 g
11%

Carbs
3.9 g
1%

Based on a 2,000 calorie diet

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Reviews (12)

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Lillian

Oct. 18, 2008

"This was very good even though I made changes to it. I couldn't find Korean hot sauce so I used Frank's hot sauce. I also used a yellow onion instead of green. I also added 1 tsp of sugar as suggested..." See more by another member. I liked the contrast of flavors between the hot sauce and the sesame oil. This dressing was not too spicy, which I also liked. I will definitely be making this again."

Jessicca

Dec. 1, 2008

"This was awesome! Cucumber kimchi is my favorite! I already had toasted sesame seeds so I skipped the first step. I also used apple cider vinegar instead because that is what my mom always uses whe..." See moren she cooks Korean food and added a pinch of sugar, or "sweetness" as my mom calls it. It was very easy to make and really tastes like the real thing! **I just wanted to say that kochujong isn't really a hot sauce, it is hot pepper paste...just thought this might help people who are looking for it"

Anglica

Feb. 18, 2009

"I also wanted to add a note. To make it really authentic you can rinse your cucumbers after you slice them and sprinkle them with a pinch of salt for 10 minutes to wilt them a litte before you use the..." See morem. I prefer mine a little more juicy, but my boyfriend likes them that way too."

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