Recipe by JOSIE
"This is one of my favorite ways to prepare cucumbers. Very different from the traditional way."
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cucumbers - sliced lengthwise, seeds scooped out, and cut into 1/2-inch thick half rounds
garlic, thinly sliced
1 1/2 teaspoons
toasted sesame oil
hot chili oil
red pepper flakes
We loved it! I didn't have sesame oil so I just used a bit of olive oil and some sesame seeds. I also added a lot more rice vinegar, maybe about 1/4 cup, and water , 1/4 cup, to the mix so that the cucumbers were slightly swimming. I put them in the fridge for an hour or so. Very yummy and my guests loved them as well.
This was okay, husband didn't care for it.
These are delish. We frequent a Korean Mandu joint here in DC where they serve a cucumber kimchi dish that tastes just like this. Thanks for the recipe. Love it!
loved this.. used only 1/3 of the sugar.. didn't have chili oil so i added a teaspoon of chili sauce.. used regular white vinegar since i didn't have the rice vinegar.. doubled the garlic and crushed it instead of slicing.. marinated for an hour and a half.. and it was awesome.. ty so much for the recipe
I used English cucumbers to make it more firm. Held up several days.
Very good! Substituted white vinegar for rice vinegar, otherwise made as written.
everyone loves them
Not for us. There are to many better recipes for cucumbers.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Asian Cucumbers
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 28
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