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Spicy Korean Red Pepper Cucumbers

SUBMITTED 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."
PREP TIME  10 Min
COOK TIME  5 Min
READY IN  15 Min
Original recipe yield 2 cups

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  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 green 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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2008 by sexykoreanmama
this recipe is yummmmy! I love, love,love cucumber kimchi. It's not quite my grandmonther's... MORE


 
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Recipe Submitter:

Anglica
Photo by Anglica
Cooking Level: Intermediate
Living In: Arlington, Texas, USA
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Nutritional Information
Spicy Korean Red Pepper Cucumbers

Servings Per Recipe: 4

Amount Per Serving

Calories: 78

  • Total Fat: 6.8g
  • Cholesterol: 0mg
  • Sodium: 320mg
  • Total Carbs: 3.5g
  •     Dietary Fiber: 1.2g
  • Protein: 1.2g

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