Description
A quick, fiery cucumber salad that blends Korean spices with fresh crunch. Perfect for summer gatherings or a light lunch, the dish balances heat with tangy sweetness.
Ingredients
Scale
- 1 large cucumber, sliced half‑moons
- 2 tablespoons gochujang
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 teaspoon honey
- 1 clove garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
- Optional: extra cilantro or tunas
Instructions
- Clean and slice cucumber into thin half-moons.
- Whisk together gochujang, rice vinegar, honey, garlic, sesame oil, and red pepper flakes.
- Toss cucumbers in the dressing until evenly coated.
- Add toasted sesame seeds and green onions, stir gently.
- Chill for ten minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing/Shaking
- Cuisine: Korean