May be a little salty, but that is because it's meant to be eaten with rice. Spices can be adjusted to your personal taste. Hope you enjoy! It goes great with bulgogi.

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Recipe Summary

prep:
15 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.

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  • Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.

  • Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

Cook's Notes:

Substitute rice vinegar for the distilled white vinegar if desired.

Dashida(R) beef stock and gochujang are available at Korean markets.

Nutrition Facts

75 calories; protein 1.6g 3% DV; carbohydrates 11.5g 4% DV; fat 3.1g 5% DV; cholesterol 0mg; sodium 311mg 12% DV. Full Nutrition
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Reviews (5)

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Most helpful positive review

Rating: 5 stars
02/07/2017
This is excellent! I did not use the beef stock but it was still excellent! Served it with Bulgogi as suggested and this compliments it perfectly. The paste can be found in an Asian market. It starts out looking too thick but thins perfectly in this. This recipe is 5 stars all the way! Read More
(2)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/07/2017
This is excellent! I did not use the beef stock but it was still excellent! Served it with Bulgogi as suggested and this compliments it perfectly. The paste can be found in an Asian market. It starts out looking too thick but thins perfectly in this. This recipe is 5 stars all the way! Read More
(2)
Rating: 5 stars
12/02/2018
This is an excellent recipe! I've made this twice now and it's quite addictive. I did not use the beef stock as I didn't have any but I don't think the flavor suffered at all. Served alongside grilled burgers that I basted in bulgogi sauce. Turned out great and even the teenage daughter liked it. Thanks! Read More
Rating: 5 stars
03/20/2020
I make this recipe every time I make Bulgogi, which is at least once a month. Great heat level as written. Read More
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Rating: 5 stars
08/11/2020
Very delicious. Added some sliced carrots and a bit of shredded apple. Will be a new summer staple. Read More
Rating: 5 stars
10/12/2020
This went perfectly with my beef bulgogi! Read More
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