Spicy Korean Aged Cucumber Salad recipe - ingredients, nutrition and when to eat it
This side dish is made by thinly slicing an overripe cucumber and lightly tossing it in a gochujang-based sauce.
This side dish is made by thinly slicing an overripe cucumber and lightly tossing it in a gochujang-based sauce. Its crisp yet tender texture and sweet, sour, and spicy flavor make it a great match for a summer lunch or dinner.
Side dishes · 15 minutes to cook
Nutrition (per 244g serving): 95 kcal · protein 3.9g · carbohydrate 14.6g · fat 3.1g · sodium 1296.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the cucumber has a lot of seeds, scrape them out with a spoon to prevent excess water.
Tips: After salting, avoid squeezing out the water too forcefully, or the texture may become dry and tough.
Tips: Toss it just before serving to keep it crisp longer.
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Ingredients (1 serving)
- Yellow cucumber — 200 g
- Gochujang — 1 Tbsp
- Vinegar — 1 Tbsp
- Garlic — 1 pc
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Salt — 0.5 tsp