Mom's Spicy Cucumber Kimchee recipe

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Ingredients

¼ cup gochujang (Korean hot pepper paste)
1 tablespoon white sugar
1 tablespoon sesame seeds
2 teaspoons sesame oil
½ cup white vinegar
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 dash Korean instant beef stock (such as Dashida®)
4 Kirby cucumbers, thinly sliced
1 tablespoon toasted sesame seeds

Nutrition Info

75.1 calories
carbohydrate: 11.5 g
cholesterol: : -
fat: 3.1 g
fiber: 1 g
protein: 1.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 311 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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.

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

Recipe Yield

8 servings

Recipe Note

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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