Spicy Asian Cucumbers

Spicy Asian Cucumbers

10 Reviews 2 Pics
  • Prep

    15 m
  • Ready In

    2 h 15 m
Recipe by  JOSIE

“This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.”

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Adjust Servings

Original recipe yields 4 servings



  1. Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
  2. Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.

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Reviews (10)

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We loved it! I didn't have sesame oil so I just used a bit of olive oil and some sesame seeds. I also added a lot more rice vinegar, maybe about 1/4 cup, and water , 1/4 cup, to the mix so that the cucumbers were slightly swimming. I put them in the fridge for an hour or so. Very yummy and my guests loved them as well.



These are delish. We frequent a Korean Mandu joint here in DC where they serve a cucumber kimchi dish that tastes just like this. Thanks for the recipe. Love it!



loved this.. used only 1/3 of the sugar.. didn't have chili oil so i added a teaspoon of chili sauce.. used regular white vinegar since i didn't have the rice vinegar.. doubled the garlic and crushed it instead of slicing.. marinated for an hour and a half.. and it was awesome.. ty so much for the recipe

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Amount Per Serving (4 total)

  • Calories
  • 75 cal
  • 4%
  • Fat
  • 3.1 g
  • 5%
  • Carbs
  • 12 g
  • 4%
  • Protein
  • 1.8 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1393 mg
  • 56%

Based on a 2,000 calorie diet



previous recipe:

Mom's Cucumbers


next recipe:

Sauteed Cucumbers