Ingredients:
3 Korean cucumbers, thinly sliced
1 bunch green onion, diced
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
Directions:
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.
My thoughts:
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.
i always snack on cucumber slices smattered with salt and chile pepper, so i’ve got to try this out!
A delicious and refreshing salad!
Cheers,
Rosa
It sounds delish! Cucumbers make such fantastic salads…Only one question. Where we live, it’s doubtful we’ll find the red pepper paste. Would Sriracha make a decent substitute? Any suggestions?
Jen- I think it would be worth a shot.
Very Kimchee-ish! And I love Kimchee…