Spring

Spicy Korean Cucumbers

by:
July  7, 2014
Author Notes

This dish was one of the many side dish ("pan chan") staples on my Korean dinner table. My mom recently taught me how to make this simple, refreshing, side dish. —diana lee

  • Makes approx. 1.5 cups
Ingredients
  • 1 cucumber, seeded and thinly sliced
  • 1 teaspoon salt
  • 1 clove of garlic
  • 1/2 teaspoon sesame oil
  • 1 tablespoon gochuchang (Korean spicy red pepper paste)
In This Recipe
Directions
  1. Add the salt to the thinly sliced cucumbers and mix well. Allow to sit for about 20 mins to allow the water to drain out of the cucumbers. After 20 mins, drain any water and squeeze out any additional water that you can. Then add the crushed garlic clove and gochuchang and mix well. Add the sesame oil, mix and serve as a side dish with steamed rice. Any remainder should be stored in the fridge for up to 5 days.

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