About this recipe: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.
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
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Method Prep:10min › Cook:5min › Ready in:15min
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 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.