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Spicy Cucumber Salad

When you’re looking for special side dish with a kick, this is the ticket!  We served it at Tuesday Lunch at The Culinary Center with our Mojo Pork Cuban sandwiches. (Click here for that recipe.)

Spicy Cucumber SaladKorean Spicy Cucumber Salad

  • 1 cucumber, washed, ends removed, sliced into ¼-1/8-inch pieces (preferably English)
  • ½ to ¾ cup rice vinegar *
  • 2 dashes apple cider vinegar
  • 3 tablespoons Korean red pepper paste (Gochujang)
  • 2 teaspoons red chili peppers (Gochugaru-Korean style, fine powder – not cayenne pepper)
  • ½ teaspoon garlic, fresh, minced
  • 2 teaspoons sugar
  • ¼ teaspoon sesame oil
  • 3 dashes salt

On a cutting board spread cucumber slices in a single layer. Sprinkle with salt and set aside for at least 15 minutes or until water starts to form on them.

In a 1-1/2 quart mixing bowl add rice and apple cider vinegars, red pepper paste, red chili peppers, garlic, sugar, oil, and salt. Set aside.

Press cucumber slices with a paper towel to remove water (or cheesecloth). Transfer cucumbers to a bowl and add the marinade. Stir to coat and set aside to marinate for at least 1 hour before serving. (Cucumbers may start to be a bit limp, but do not let them get soggy due to vinegar.) Store leftover cucumbers in the refrigerator in a plastic container with only a little bit of the liquid. Makes 4 servings

* COOK’S NOTE:  Use ½ cup rice vinegar for small to medium-size cucumber; ¾ cup for larger size.

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