Spicy Korean Red Pepper Cucumbers

Spicy Korean Red Pepper Cucumbers

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"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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15 m servings 79 cals
Serving size has been adjusted!

Original recipe yields 4 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 us...

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 sug...

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 u...

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 g...

Authentic and delicious!

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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