Spicy Korean Cucumber Salad
- 1 cucumber (sliced)
- 1 teaspoon salt
- 1 tablespoon water
- 1 tablespoon rice wine vinegar
- 1/4 cup red onions (sliced)
- 1 clove garlic (chopped)
- 1 teaspoon gochugaru (or other chili powder)
- 1 teaspoon gochujang
- 1 teaspoon honey
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame seeds (toasted)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cucumber (1)
- Garlic (1 clove)
- Red onions (1/4 cup)
- Condiments
- Rice wine vinegar (1 1/3 tablespoon)
- Cooking & Baking
- Gochugaru (1 teaspoon)
- Gochujang (1 teaspoon)
- Honey (1 teaspoon)
- Salt (1 teaspoon)
- Sesame seeds, toasted (1 teaspoon)
- Drinks
- Water (1 tablespoon)
Preparation
Read recipe preparation on closetcooking.com
Social Stats
23.9Rating
1-100
1-100
1Tweets
0Facebook
Shares
Shares
0StumbleUpon
Views
Views
66PinterestPins
Recipe Stats
Published November 16, 2007 (5 years ago).
9 people saved this recipe.
