KOREAN CUCUMBER SALAD

SPICY KOREAN CUCUMBER SALAD (for two)

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2 teaspoons rice vinegar

1 to 2 teaspoons gochugaru (Korean ground red chili pepper, see picture below)

1 teaspoons toasted sesame oil

1 teaspoon sesame seeds

½ teaspoon salt

½ teaspoon sugar

1 scallion, chopped

2 Kirby cucumbers, sliced 1/8 inch thick


1. Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.

2. Add cucumber slices and toss to coat and serve chilled or at room temperature.

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GOCHUGARU

from Emily Ho, The Kitch

2 thoughts on “KOREAN CUCUMBER SALAD

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