This is incredibly spicy and flavorful. I first tried this meal at a Korean restaurant.
The red pepper flavor is the same as what is used to produce kimchi. After experimenting with the recipe, I found a flavor that my Korean boyfriend like.
Pour the sauce over lettuce to make a Korean salad, which is served in some restaurants.
Ingredients
1 teaspoon of vegetable oil.
2 tablespoons sesame seeds.
2 teaspoons of kochujang (Korean hot sauce).
¼ cup white vinegar
1 tablespoon of sesame oil.
1 green onion, chopped.
One cucumber, halved, seeded, and thinly sliced
Directions
In a small saucepan, warm the vegetable oil over medium heat.
Cook until the sesame seeds are golden brown and beginning to pop, about 3 minutes. Remove from heat and transfer to a large bowl.
Combine the kochujang, vinegar, sesame oil, and green onion with the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve refrigerated or at room temperature.
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