Spicy Korean red pepper cucumbers

    (26)
    15 min

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


    23 people made this

    Ingredients
    Serves: 4 

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

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    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 spring onion into the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve either chilled or at room temperature.

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    Reviews & ratings
    Average global rating:
    (26)

    Reviews in English (17)

    by
    19

    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  -  10 Oct 2008  (Review from Allrecipes US | Canada)

    by
    17

    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.  -  18 Oct 2008  (Review from Allrecipes US | Canada)

    by
    10

    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!  -  01 Jun 2010  (Review from Allrecipes US | Canada)

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