Prep 15 mins
Cook 0 mins
Another popular Korean side dish.
- 3 cucumbers, sliced (also great w/halved pickle cucumbers)
- 1 teaspoon soy sauce
- 2 cloves garlic, crushed
- 1⁄4 teaspoon salt
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
- 1⁄4 teaspoon crushed red pepper flakes
- 1 teaspoon sugar
- 1 teaspoon red pepper paste (kochujang)
- Clean cucumbers and slice 1/4" thick (unpeeled).
- Sprinkle over with salt, stir and let sit for 10 minutes.
- Combine ingredients, toss and serve.
In Korea, this is called OY Kimchi. I spent 4 years in Korea and this was my favorite next to cabbage kimchi. This is very authentic tasting and easy to make! No more going to the Asian market for my fix of OY Kimchi! For a variation, Koreans add finely sliced onions or chopped green onions to it. YUMMMMMMY!!!
Awesome! After reading the other reviews I decided to salt and then drain the cucumbers before adding the marinade. They turned out perfectly and our Korean homestay student practically inhaled them! I will definitely be making these again (and often)! Edited to add: I have found that using Kochujang Sauce gives a great taste. Since starting to host Korean students, I usually have Kochujang Sauce in my fridge, so using it cuts down a little in the preparation of this delicious pickle/relish (whatever you'd like to call it).
I kind of peeled these and left stripes of peel around the cukes. This was so easy to make and I made it with three other of your recipes, Jelisa. :) What I really enjoyed about this dish was that with the other dishes, this (even though spicy) was a nice 'cool to the palate' contrast to the other dishes. The rest of the meal was Spicy Pepper Steak #33347, Sesame Spinach #30471, Spicy Korean Chicken #29615, and rice. Tastebud heaven! :)