Reviewed: Jun. 1, 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!

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Reviewer:

Spicer

Cooking Level: Expert

Reviewed: Feb. 5, 2010

This is very good!! I did follow another reviewer and added 1 Tbs of sugar. You HAVE to use sesame oil because I think that's what make this soooooo good.

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Reviewer:

OolyndeoO

Cooking Level: Intermediate

Home Town: Houma, Louisiana, USA

Reviewed: Jan. 18, 2010

This reminded me of another Korean cucumber recipe I've tried on this site. The other one had some salt added; it's better with salt. Otherwise, it's pretty much the same. I don't have "kochujang" so I did a little research on the net to see about making a sub. The closest I was able to come was to mix a sweetener with Sriracha (or whatever hot sauce/paste you're subbing). Apparently kochujang has sugar in it; I added a little Splenda to my Sriracha and called it a day. Thanks for the recipe!

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Reviewer:

JARRIE

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Richmond, Virginia, USA

Reviewed: May 17, 2009

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

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Reviewer:

SPICY MAN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Blaine, Minnesota, USA

Reviewed: Mar. 22, 2009

I was looking for another side dish recipe for a Korean meal and this was perfect. Great recipe! I followed it almost exactly - I used apple cider vinegar and added a bit of sugar. I'd recommend either halving the sauce ingredients, or adding another cucumber, as this is quite saucy.

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Reviewer:

RoseRover

Cooking Level: Intermediate

Reviewed: Feb. 22, 2009

There's too much of the sauce. And I find it a bit too acidic, adding a bit of sugar and soy sauce or salt made it less acidic.

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Reviewer:

menghan

Reviewed: Feb. 17, 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.

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Reviewer:

Anglica

Cooking Level: Intermediate

Home Town: Charlotte, North Carolina, USA

Living In: Arlington, Texas, USA

Reviewed: Jan. 21, 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!

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Reviewer:

Bethy

Cooking Level: Expert

Reviewed: 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.

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Reviewer:

Lillian

Cooking Level: Expert

Home Town: Whitestone, New York, USA

Living In: Long Island, New York, USA

Reviewed: Oct. 10, 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

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