Gochujang Cucumbers

Thinly sliced cucumber tossed in a sweet and spicy gochujang sauce. This gochujang cucumbers are simple, delicious, and the perfect pantry side dish.

Gochujang Cucumbers | Cooking with a Wallflower

Happy Wednesday!

I thought we could keep it simple today with these gochujang cucumbers.

Gochujang Cucumbers | Cooking with a Wallflower

If you’ve been to Korean restaurants before, you know that banchan, or side dishes, usually accompany your meals. Oftentimes, there will be several small dishes of different sides brought out at the beginning of the meal so that you can snack on before your actual meal is brought out. And I always think it’s fun to try different things.

Gochujang Cucumbers | Cooking with a Wallflower

So today, I’m bringing you a simple side dish inspired by Korean banchan. Because these side dishes are often super flavorful and perfect for snacking on or for pairing with rice. And one of the things I miss is Korean BBQ so this is alleviating some of those cravings until we no longer need to shelter in place. Something to look forward to =)

Gochujang Cucumbers | Cooking with a Wallflower

What I love about this dish is that it’s simple with ingredients that you would likely have in your pantry if you cook Asian foods. If not, they’re usually easy to find. It’s both sweet and savory with a little kick from the Korean chili paste.

Gochujang Cucumbers | Cooking with a Wallflower

In a small bowl, mix together gochujang paste, finely minced garlic, honey, rice vinegar, sesame oil, a pinch of salt, and sesame seeds until combined.

Gochujang Cucumbers | Cooking with a Wallflower

In a medium sized bowl, add thinly sliced cucumbers. I prefer Persian cucumbers because it has that extra crunch. But whatever cucumbers you have will work. Or even carrots or celery or any radishes will work.

Gochujang Cucumbers | Cooking with a Wallflower

Pour the bowl of gochujang sauce over the the cucumbers and toss until all the cucumbers are lightly coated in the sauce.

Serve the gochujang cucumbers with rice or noodles as desired.

Enjoy! Stay safe and healthy <3

Gochujang Cucumbers | Cooking with a Wallflower

Gochujang Cucumbers
 
Prep time
Total time
 
Thinly sliced cucumber tossed in a sweet and spicy gochujang sauce. This gochujang cucumbers are simple, delicious, and the perfect pantry side dish.
Author:
Recipe type: Side
Serves: 2-3 servings
Ingredients
  • 3 tablespoons gochujang/Korean chili paste
  • 1 clove garlic, finely minced
  • 1½ tablespoons honey
  • 1½ tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • Pinch of salt
  • Pinch of sesame seeds
  • 3-4 small cucumbers, thinly sliced
Directions:
  1. In a small bowl, mix together gochujang paste, finely minced garlic, honey, rice vinegar, sesame oil, a pinch of salt, and sesame seeds until combined.
  2. In a medium sized bowl, add thinly sliced cucumbers. Pour the bowl of gochujang sauce over the the cucumbers and toss until all the cucumbers are lightly coated in the sauce.
  3. Serve the gochujang cucumbers with white rice or noodles as desired.

 

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