Spicy Korean Cucumber Salad
Updated: Sep 17, 2022
½ cup toasted sesame seeds
½ cup gochujang sauce
½ cup white vinegar
2 Tablespoon sesame oil
2 Tablespoons green onions chopped fine
Slice the green onions and set aside
Thinly slice the cucumbers, place in a large bowl
In a separate bowl, add the gochujang sauce, vinegar, sesame oil, and sesame seeds and whisk to make the dressing.
Pour over the sliced cucumbers and mix well.
Cover and refrigerate for 2 hours to completely chill.
Makes approximately 5 cups