Sue's Spicy Korean Cucumber Salad

4
Servings
1h
Prep Time
0m
Cook Time
1h
Ready In

Recipe: #8255

February 25, 2013



"A quick pickled salad that is cool and spicy and goes well with kimchee. Don't substitute Chinese hot bean paste for the gochujang. It doesn't taste the same."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (64.3 g)
  • Calories 42
  • Total Fat - 3.6 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 3.7 mg
  • Sodium - 3.5 mg
  • Total Carbohydrate - 1.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.8 g
  • Protein - 0.7 g
  • Calcium - 12.3 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.8 mg
  • Thiamin - 0 mg

Step 1

Mix the cucumbers, onions and salt and let sit in a sieve over a plate until about 1 tbsp liquid leeches out (about an hour), then rinse thoroughly and drain. They should be kind of wilted.

Step 2

Stir together the dressing: garlic, gochugaru, gochujang, honey, rice vinegar, sesame oil, and sesame seeds.

Step 3

Toss with cukes and onions and let them refrigerate a couple hours before serving.

Tips & Variations


No special items needed.

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