Spicy Cucumbers

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Loosely based on a Korean recipe


  • ~1lb cucumber
  • 1/4c rice vinegar
  • 2T soy sauce
  • 3T sweet rice wine
  • 1T sesame seeds
  • 2tsp chili-garlic sauce
  • 1tsp red pepper flakes

Cooking Instructions

  1. Slice cucumber into pinky-width rounds

  2. Mix all ingredients that aren't cucumber in a lidded container big enough to fit cucumber slices

  3. Add cucumber to sauce. Mix well to ensure all cucumber is well coated

  4. Leave in the fridge overnight. Serve from the bottom. If you don't eat it all in one sitting, it can last up to a month in the fridge.

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