3 Korean cucumbers, thinly sliced
1 bunch green onion, diced
for the dressing
2 tablespoons rice vinegar
2 tablespoons ground Korean red pepper
1 tablespoon sesame seeds
1 tablespoon Korean red pepper paste (gochujang)
1/2 teaspoon sesame oil
In a small bowl, whisk the dressing ingredients together. Pour over the cucumbers and green onions. Refrigerate until cool. Serve chilled.
Yield: 6-8 servings
Quick note: Korean cucumbers are thin skinned and have minimal seeds. A good substitute would be a Kirby or English cucumber.
This is a pretty firey cucumber salad. The contrast between the hot chile sauce and cool cucumbers is refreshing. It would be great served with a Korean meal, but I also enjoy it as a side dish for other meals, like steak or grilled chicken.