Spicy Korean Red Pepper Cucumbers

4.3
(27)

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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Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
4
Yield:
2 cups

Ingredients

  • 1 teaspoon vegetable oil

  • 2 tablespoons sesame seeds

  • 2 tablespoons kochujang (Korean hot sauce)

  • ¼ 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.

Nutrition Facts (per serving)

79 Calories
7g Fat
4g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 79
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Sodium 320mg 14%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 1g
Vitamin C 3mg 15%
Calcium 55mg 4%
Iron 1mg 6%
Potassium 105mg 2%

* 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.