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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
kochujang (Korean hot sauce)
green onion, chopped
cucumber, halved, seeded and thinly sliced
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!
I also wanted to add a note. To make it really authentic you can rinse your cucumbers after you slice them and sprinkle them with a pinch of salt for 10 minutes to wilt them a litte before you use them. I prefer mine a little more juicy, but my boyfriend likes them that way too.
this recipe is yummmmy! I love, love,love cucumber kimchi. It's not quite my grandmonther's quality, but it still rocked and was super close!
I substituted srihacha hot sauce instead of korean hot sauce, and cilantro for green onion. Exellent.
I couldn't find the Korean hot sauce or paste so I used a Thai hot sauce I had on hand. I also used diced red onion instead of the green and added a pinch of cane sugar crystals. It was really good, but with the hot sauce I used very spicy! I'm not sure if the kochujang would be that hot, but be wary if your sensitive to spicy food. We loved it and will definitely make again!
Authentic and delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Korean Red Pepper Cucumbers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 61
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make quick-and-easy hummus with red bell peppers.
Turn scallops and leftover potatoes into an easy, impressive meal.
Watch how to make this simple, tasty salad.