Spicy Korean Red Pepper Cucumbers

Spicy Korean Red Pepper Cucumbers

15 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    15 m
Recipe by  Anglica

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 cups



  1. 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.
  2. 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.

Share It

Reviews (15)

Rate This Recipe


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 when 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



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 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.



Excellent!!! The only thing that I recommend is to cut the vinegar in half. Also, salt the cucumbers and let them sit to "sweat them out", rinse before coating with the dressing. Great recipe!

More Reviews

Similar Recipes

Korean Cucumber Salad

Korean Cucumber Salad

Spicy Roasted Red Pepper and Feta Hummus

Spicy Roasted Red Pepper and Feta Hummus

Cucumbers in Sour Cream

Cucumbers in Sour Cream

Crisp Marinated Cucumbers

Crisp Marinated Cucumbers

Spicy Asian Cucumbers

Spicy Asian Cucumbers

Ginger-Spiced Cucumbers

Ginger-Spiced Cucumbers


Amount Per Serving (4 total)

  • Calories
  • 79 cal
  • 4%
  • Fat
  • 6.8 g
  • 11%
  • Carbs
  • 3.9 g
  • 1%
  • Protein
  • 1.2 g
  • 2%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 320 mg
  • 13%

Based on a 2,000 calorie diet



previous recipe:

Crisp Marinated Cucumbers


next recipe:

Slightly Spicy Roasted Red Pepper Dip