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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (232g) Recipe makes 4 servings The following items or measurements are not included below: red pepper paste |
||
| Calories 57 | ||
| Calories from Fat 17 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.0g | 3% | |
| Saturated Fat 0.3g | 1% | |
| Monounsaturated Fat 0.7g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 234mg | 9% | |
| Potassium 347mg | 9% | |
| Total Carbohydrate 10.2g | 3% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 4.9g | ||
| Protein 1.9g | 3% | |
Ingredients
- 3 cucumbers, sliced (also great w/halved pickle cucumbers)
- 1 teaspoon soy sauce
- 2 cloves garlic, crushed
- 1/4 teaspoon salt
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon red pepper paste (kochujang)
Directions
1
Clean cucumbers and slice 1/4" thick (unpeeled).2
Sprinkle over with salt, stir and let sit for 10 minutes.3
Combine ingredients, toss and serve.
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- Course > Salads
- Course > Condiments, etc. > Sauces
- Course > Side Dishes
- Main Ingredient > Vegetables
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Technique > No Cook
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: adopt a greyhound
On Apr 8, 2009
Great side dish, spicy and crisp. I served it with Korean Salad, Korean Roast Chicken Thighs and appetizer Korean Green Onion & Shrimp Pancakes With Vinegar Dipping Sa. Great meal.
From: J. Ko
On Sep 25, 2007
Awesome! After reading the other reviews I decided to salt and then drain the cucumbers before adding the marinade. They turned out perfectly and our Korean homestay student practically inhaled them! I will definitely be making these again (and often)! Edited to add: I have found that using Kochujang Sauce gives a great taste. Since starting to host Korean students, I usually have Kochujang Sauce in my fridge, so using it cuts down a little in the preparation of this delicious pickle/relish (whatever you'd like to call it).
From: Cookin-jo
On Aug 29, 2005
I loved this unusual flavour. Next time I'll salt the cucumbers, let them stand awhile and drain before adding the marinade, since I made double to have leftovers and it got a bit watery.
From: s'kat
On Aug 30, 2004
These are spicy, crisp, cool, and wonderful, all at once. I found it perfect with only 1/2 teaspoon of the sesame oil, but used all of the red pepper flakes! Definately going into heavy summer rotation for my 'dim sum' nights. Thanks!
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