Spicy Korean Cucumber Salad
Ahmad Noori cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added nutrition.
Watch the original reelImported by Maja on SeeMeCook
A no-cook cucumber salad tossed with gochujang, gochugaru, soy sauce, rice vinegar, garlic, sesame oil, and seeds. It is described as crunchy, spicy, tangy, and optionally juicier and lightly pickled after resting.
- Time
- 10 minutes
- Cuisine
- East Asian
Ingredients
Steps
Thinly slice the cucumber and slice the red onion. Prepare the garlic; the source does not specify its preparation.
Put the sliced vegetables, gochujang, gochugaru, soy sauce, rice vinegar, garlic, a touch of sweetener, sesame oil, and sesame seeds into a container.
Close the container and shake it well to combine and coat the ingredients.
Eat right away, or let the salad sit for a juicier, lightly pickled texture. No resting duration is given.
Notes
The source provides no ingredient quantities or resting time; adjust proportions to taste. It describes a no-cook salad.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 0
- Protein
- 0 g
- Carbs
- 0 g
- Fat
- 0 g
- Fiber
- 0 g
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
