Spicy Korean Red Pepper Cucumbers Recipe - Allrecipes.com
Spicy Korean Red Pepper Cucumbers Recipe
  • READY IN 15 mins

Spicy Korean Red Pepper Cucumbers

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • COOK

    5 mins
  • READY IN

    15 mins

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 More Reviews

Dec 01, 2008

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

 
Oct 18, 2008

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.

 
Jun 02, 2010

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!

 
Feb 18, 2009

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.

 
Mar 28, 2008

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!

 
May 18, 2009

I substituted srihacha hot sauce instead of korean hot sauce, and cilantro for green onion. Exellent.

 
Jan 22, 2009

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!

 
Aug 28, 2008

Authentic and delicious!

 

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Nutrition

  • Calories
  • 79 kcal
  • 4%
  • Carbohydrates
  • 3.9 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.8 g
  • 11%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 320 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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