Spicy Cucumbers – Korean style

I make these spicy cucumbers ALL the time! They’re SO fast and easy, and so yummy as a side dish for meats and rice! And even in sandwiches. When I serve dinners, they’re usually a fast vegetable addition to whatever I’m making.

2015-07-24 17.38.00Our ingredients:
1 English cucumber (the type that are usually wrapped individually)
1 Tbsp Korean chili flakes (more or less to taste)
1 Tbsp Sugar
1 Tbsp Rice vinegar
1 Tbsp White vinegar
Sesame seeds (for garnish)

Mix the chili flakes, sugar, rice vinegar, and white vinegar together in a bowl:
2015-07-24 17.41.48

Throw in sliced cucumbers. Toss to coat, then garnish with sesame seeds.
2015-07-24 17.45.57And you’re finished! Voila!

SO simple. A lot of recipes have you salting the cucumbers, squeezing out the juice, and all sorts of other steps, but I prefer to do it the easy way. These can be eaten immediately, or kept in your fridge for a few days. The longer your wait, the more cucumber juices are going to come out, and the flavor of the marinade might dull a smidge, but it will still be so good! And these really aren’t that spicy (at least to my taste), so your taste buds won’t be burning off. Don’t let the bright red of the chili flakes scare you!

We keep cucumbers on hand at all times to make this throughout the year. Simple and delicious!

Printable Recipe: Spicy Cucumbers



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