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.
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)
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)
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)