Rating: 4.33 stars
27 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
2 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

79 calories; protein 1.2g; carbohydrates 3.9g; fat 6.8g; sodium 319.6mg. Full Nutrition
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Reviews (18)

Most helpful positive review

Rating: 5 stars
12/01/2008
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 Read More
(22)

Most helpful critical review

Rating: 3 stars
07/31/2017
7 27 17... Tangy & spicy. I used Asian Chili Garlic sauce for the hot sauce. Two tablespoons sesame seeds is alotta seeds for one cuc - & I am a fan of sesame & sesame seeds. 'Wonder if it should be 2 teaspoons. Read More
(1)
27 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
12/01/2008
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 Read More
(22)
Rating: 5 stars
10/18/2008
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. Read More
(18)
Rating: 5 stars
06/02/2010
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! Read More
(11)
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Rating: 5 stars
02/18/2009
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. Read More
(6)
Rating: 5 stars
03/28/2008
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! Read More
(6)
Rating: 5 stars
05/18/2009
I substituted srihacha hot sauce instead of korean hot sauce and cilantro for green onion. Exellent. Read More
(5)
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Rating: 4 stars
01/22/2009
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! Read More
(5)
Rating: 5 stars
08/28/2008
Authentic and delicious! Read More
(3)
Rating: 5 stars
02/08/2010
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. Read More
(2)
Rating: 3 stars
07/31/2017
7 27 17... Tangy & spicy. I used Asian Chili Garlic sauce for the hot sauce. Two tablespoons sesame seeds is alotta seeds for one cuc - & I am a fan of sesame & sesame seeds. 'Wonder if it should be 2 teaspoons. Read More
(1)