Experience the bold and savory flavors of Korean cuisine with RecipeShare. From iconic dishes like bulgogi and bibimbap, we got your covered!

Korean


<YouTube url="https://www.youtube.com/watch?v=qR9W6NH1ukI" />

## Quick and Easy Weeknight Meal

We got inspired so much by Korean culture. It's also taking over our kitchen!

We discovered Aaron and Clair's YouTube channel and fell in love by their mastery of quick and easy meals.

Here, we share our version of their quick and easy 15-minute Korean Chilli Garlic Noodles.

## Ingredients

### For the Noodles

- 200g noodles

### For the Stir-Fry

- Bunch green onions, chopped
- 15 garlic cloves, chopped
- 1/2 tsp ginger, chopped
- 3 tablespoons oil
- 200 grams ground pork

### For the Sauce

- 2-3 tablespoons Gochugaru
- 1 tbsp sugar
- 2 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine

### For the Garnish

- 2 baby Bok Choy (approximately 140g)
- Sesame seeds to garnish

## Creating Your Korean Noodle Masterpiece

1. Cook the noodles as per the instructions. Drain them, then invite them into the pan, tossing together with the sauce and pork mince.
2. Slice your green onions, separating the white part from the green. The white part will form part of your sauté, while the green will be used for garnishing later.
3. Heat the oil in a pan and sauté the white parts of the green onions with the garlic and ginger. Allow these ingredients to dance together, their flavors melding and caramelizing.
4. After around 2-3 minutes, add the ground pork to the mix. Stir it all together until the pork is cooked through, but not dry.
5. Create the sauce. Mix together the Gochugaru, sugar, soy sauce, oyster sauce, and Shaoxing wine. Add this to the pan, reduce the heat to a low simmer to prevent the chillies from burning.
6. While your sauce is simmering, blanch the Bok Choy in boiling water for a quick minute. Set it aside; it will make a grand entry later.
7. The final act involves plating your dish. Serve the noodles with the Bok Choy, sprinkle with the green parts of the green onion and a shower of sesame seeds.

## The Nutritional Breakdown

For a serving size of around 200g:

- Calories: 450 kcal
- Carbohydrate Content: 50g
- Cholesterol Content: 80mg
- Fat Content: 20g
- Protein Content: 25g
- Saturated Fat Content: 5g
- Sodium Content: 800mg
- Sugar Content: 5g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 10g

Please remember that these are approximate values and actual numbers may vary based on the specific brands of ingredients used.

## Ingredient Substitutes

- If you cannot find Gochugaru, why not try making this dish with mild paprika powder. Be sure to taste the paprika to be sure you can take the heat.
- Instead of ground pork, you can make this dish with ground chicken breast or ground beef.
- If you don't have green onions, it's fine to use just plain yellow onions.
- If you cannot find some Asian flat noodles, you can substitute fettucini, tagliatelle, or linguini.

## Perfect Pairings

Korean Chili Garlic Noodles pair well with a variety of Korean side dishes, or "banchan," like kimchi, radish pickles, or a simple cucumber salad. For a complete meal, consider serving it alongside Korean BBQ meats or a refreshing cold tofu salad.

## Taking Your Noodles to the Next Level

- Use as much garlic as you want! Apparently in Korea, this is the way they do it and the dishes tastes so good.
- Try to test if you can take the heat of Gochugaru. If you are not used to super spicy food, be sure to get the mild version like Deol-Maewoon Gochugaru.
- If you don't have Gochugaru, why not try to use Paprika as a substitute. Be careful as there are some types of paprika that can also be very chili.
- As Aaron warned in the video, if you think that your chilies are burning, turn down the heat and continue cooking the pork and chili sauce mixture.
- For a more authentic Asian version, try to find some hand cut noodles.
- Add a dash of black vinegar as suggested by Claire to add a bit of acidity to the dish and makes it even more delicious.
- If you want more spice in your dish, you can add some Lao Gan Ma or some chili sauce.
- Adding a dash of sesame oil to this dish will make this dish even better.

## What Can I Serve with this Dish?

- To add a bit more fibre into your meal, serve this dish with some steamed vegetables like broccoli and carrots.
- Adding a bit of sliced mushrooms into the sauce will add a bit more variety to the dish.
- Why not try having the pork sauce with some lettuce cups or fresh spinach leaves
- This dish will go well with some Thai Basil leaves
- Pickled vegetables and Kimchi will also work well as a side dish.

## FAQs

### Can I use chicken instead of pork?

Absolutely! Feel free to substitute the pork with chicken, tofu, or even shrimp. Each protein will give the dish a unique twist.

### I can't handle too much spice. Can I still make this dish?

Of course, you can! Simply adjust the Gochugaru to your preference. Start with a small amount and gradually add until you reach your desired level of heat.

### What can I use instead of Shaoxing wine?

A good substitute for Shaoxing wine is dry sherry. If you prefer a non-alcoholic option, you can use apple juice or white grape juice mixed with a splash of vinegar.

### Can I make this dish ahead of time?

Yes, you can, but it's best served fresh. If you need to make it ahead, consider cooking the sauce and noodles separately, then combine and reheat them when you're ready to serve.

### How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator. They'll be good for about two days. To reheat, simply toss them in a pan over medium heat until warmed through.

### Can I use other types of noodles?

Yes, you can experiment with different types of noodles like Udon, Ramen, or even Italian pasta. The sauce is versatile and goes well with any of them.


Get ready for an explosion of bold and spicy flavours with this Korean Chili Garlic Noodles. Simply stir fry the pork, add the sauce and noodles then enjoy!

Korean Chili Garlic Noodles


## The Magic of Korean Meatballs

Korean Meatballs, or 'hwan guk soo', are a delightful delicacy from the heart of Korean cuisine.

These tender, juicy meatballs, swathed in a vibrant, spicy, and sweet Gochujang sauce, are a testament to Korea's rich culinary tradition.

They're the perfect harmony of flavors and textures, and they're sure to leave your taste buds singing!

## Ingredients

- 1 green onion, chopped and separated between the white and green parts (20 grams)
- ½ cup breadcrumbs (about 60 grams)
- 1 large egg (50 grams)
- 2 tablespoons Gochujang
- 2 tablespoons soy sauce
- 1 tablespoon oil
- 1 tablespoon chopped garlic (10 grams)
- 1 tablespoon chopped ginger (10 grams)
- 1 teaspoon salt
- A dash of black pepper, to taste
- 1 pound ground beef (454 grams)
- 1/4 cup honey (85 grams)
- 2 tablespoons Gochujang
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar

## Method

Estimated preparation time: 15 minutes
Estimated cooking time: 15 minutes

1. Preheat your oven to 180°C (350°F).
2. Stir together the white part of the green onions, breadcrumbs, egg, Gochujang, soy sauce, oil, garlic, ginger, salt, and pepper. Once you have a well-integrated mixture, introduce the ground beef.
3. Roll out meatballs approximately the size of a heaping tablespoon. Arrange them on a baking tray lined with parchment paper, and let them bake for about 13-15 minutes.
4. As your meatballs cook, whip up the sauce by combining honey, Gochujang, sesame oil, and vinegar.
5. Finally, serve the meatballs drenched in the Gochujang sauce and enjoy!

## A Peek into the Nutritional Profile

This recipe serves about 4 people, with each serving size being around 150 grams.

Per serving, you're looking at:

- Calories: 450
- Carbohydrates: 35g
- Protein: 25g
- Fat: 25g
- Sodium: 750mg
- Cholesterol: 85mg
- Fiber: 2g
- Sugars: 20g

(Note: This information is an approximation and may vary based on specific ingredient brands and measurement variations.)

## What Makes This Dish Slightly Healthier

- Use lean ground meat with less fat content
- You can use wholewheat breadcrumbs that contains more fiber than regular bread crumbs.
- To avoid using too much soy sauce, you can use a mix of dark soy sauce and regular soy sauce. The dark soy sauce does not have much salt in it and provides a nice dark coloring to the dish.
- We are baking these meatballs in the oven instead of frying them up in a pan. This not only saves us washing time but also reduces the fat content in our meatballs.

## Substitutes for the Savvy Chef

Struggling to find Gochujang or sesame oil? No worries, we've got you covered!

- Gochujang: Sriracha or any other hot chili paste can step in.
- Toasted sesame oil: Regular sesame oil or perilla oil can do the trick.
- Instead of using ground beef, you can use ground beef, ground chicken or turkey, or even add some ground shrimp.
- Instead of using green onions, you can use chopped yellow onions or leeks.

## The Perfect Pairings

These Korean Meatballs harmonize beautifully with a side of steamed jasmine rice or a crunchy Asian slaw. You could also try them with a side of kimchi for a truly authentic Korean experience.

Hints and Hacks for the Perfect Korean Meatballs

- Make sure not to overmix the meatball mixture; it can result in tougher meatballs.
- For an even richer flavor, consider adding a dash of fish sauce or a bit of hoisin to the meatball mix.
- Baking on parchment paper helps to prevent sticking and eases clean-up.
- Ensure not to overcook your meatballs in the oven. Overcooking will lead to dry, tough and chewy meatballs.

## What Can I Serve with Korean Meatballs with Gochujang Sauce

- White rice, fried rice, egg fried rice or garlic fried rice.
- If you fancy a noodle dish, prepare some Asian noodles as per the cooking instructions and serve with a bit more sauce from the recipe.
- To add more fiber to your diet, serve with steamed vegetables like Bok Choy, broccoli, mushrooms or even lettuce leaves.

## FAQs

### What is Gochujang?

Gochujang is a red chili paste that's a staple in Korean cooking. It has a unique blend of sweetness, spiciness, and umami flavors.

### Can I use other meats for the meatballs?

Absolutely! Ground pork, chicken, or even a blend of meats can work just as well.

### How can I make this dish vegetarian?

Swap out the ground beef for a plant-based meat substitute or cooked, mashed lentils.

### What can I do with leftover meatballs?

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. They make a great addition to salads, sandwiches, or even as a pizza topping!

### Is this dish gluten-free?

While Gochujang and soy sauce often contain gluten, you can easily make this dish gluten-free by using gluten-free variants of these ingredients. Be sure to also use gluten-free breadcrumbs.


Add some Korean spice to your meatballs with this super simple and unique recipe perfect for dinner or as a snack by itself. It's oven baked to save time.

Korean Meatballs with Gochujang Sauce


You can watch Aaron and Claire's YouTube clip [here](https://www.youtube.com/watch?v=beWXJ7fp8gU&t=367s).

<YouTube url="https://www.youtube.com/watch?v=beWXJ7fp8gU&t=367s" />

## What is Bibimbap?

Bibimbap is a Korean dish that is composed of rice, a mix of different vegetables, egg, and sometimes even meat.

Aaron and Claire made this simple recipe to give us an idea how to use our spare Gochujang sauce.

## Ingredients

- 1 egg (approximately 50g)
- 150g cooked plain rice
- 1 tsp sesame oil
- 100g salad leaves
- 3 tablespoons Gochujang
- 1 tsp honey
- 2 teaspoons vinegar
- 1 tsp soy sauce
- 1 tablespoon water
- 1 tablespoon sesame seeds, roasted

## Method

1. Start by frying the egg sunny side up, ensuring the yolk remains gooey – it'll add a wonderful creaminess to the dish.
2. In a bowl, create a bed of cooked rice. Drizzle the sesame oil over it, allowing the nutty aroma to permeate through the grains.
3. Adorn the rice with salad leaves, adding a refreshing crunch.
4. Now, let's get saucy. Whip up the Gochujang sauce by combining the Gochujang, honey, and water. This ruby-red condiment packs a punch and brings our Bibimbap to life.
5. Crown your masterpiece with the fried egg and sprinkle the roasted sesame seeds over the top for an extra crunch.

## Nutritional Insight

For a serving size of 300g, the nutrition content is as follows:

- Calories: 450
- Carbohydrate Content: 60g
- Cholesterol Content: 185mg
- Fat Content: 15g
- Protein Content: 12g
- Saturated Fat Content: 3.5g
- Sodium Content: 550mg
- Sugar Content: 10g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 8g

Please note these values are just estimates.

## Dishing it up with Bibimbap

Bibimbap pairs well with a myriad of side dishes. From the fermented tang of Kimchi to the light crunch of Korean cucumber salad (Oi Muchim), these add-ons elevate your Bibimbap experience.

## Ingredient Substitutes: A World of Possibilities

Can't find Gochujang in your local supermarket? Replace it with a mix of Sriracha and a pinch of sugar for that sweet heat.
For a gluten-free option, swap soy sauce with Tamari.

## A Few Tips to Perfect Your Bibimbap

- Warm your serving bowl before adding your ingredients. This helps keep your Bibimbap hot for longer.
- Love a bit of texture? Try using a variety of vegetables with different crunch levels.
- Don't shy away from adding other proteins like tofu or grilled beef for a twist.

## FAQs

### How can I make my Bibimbap more flavorful?

The secret lies in the Gochujang sauce. Its unique combination of spice, sweetness, and umami can be adjusted to taste. Don't forget the sesame oil – a little goes a long way!

### Can I add other vegetables to my Bibimbap?

Absolutely! Bibimbap is incredibly versatile. Feel free to add thinly sliced carrots, sautéed spinach, or even pickled radish. Just remember to keep everything colorful and fresh!

### Is Bibimbap healthy?

Yes, Bibimbap can be a balanced meal, full of nutrients from its various vegetable and protein components. The key is moderation in the amount of sauce and oil used.

### Can I prepare Bibimbap in advance?

Bibimbap is best served fresh, but you can prepare the individual components in advance. When you're ready to eat, simply assemble your bowl and enjoy!

### What is Gochujang made of?

Gochujang is a Korean chili paste made from red chili, glutinous rice, fermented soybeans, and salt. It brings a unique blend of spicy, sweet, and umami flavors to dishes like Bibimbap.

### How do I store leftover Bibimbap?

If you have leftover Bibimbap, it's best to store the components separately in airtight containers in the fridge. This way, the ingredients remain fresh, and you can reheat and assemble them when you're ready to indulge again.


Have some spare Gochujang? Try this simple Bibimbap recipe to finish off your leftover Gochujang paste. Just get some rice, salad, an egg, then mix together!

Super Easy Bibimbap


## What are Mayak Eggs

Mayak Eggs, or Korean Marinated Eggs, are a popular street food in South Korea. They are called "mayak" because of their addictive taste, which is derived from the combination of soy sauce, garlic, green onions, and a touch of sweetness. Mayak Eggs are perfect as a snack, side dish, or even as a topping for rice bowls and ramen.

## Ingredients to make Mayak Eggs

To make Marinated Mayak Eggs, you'll need the following ingredients:

- 8 large eggs
- 120g soy sauce
- 4 tbsp water
- 2 tbsp sugar
- 1 tbsp mirin
- 4 garlic cloves, minced
- 2 green onions, chopped
- 1 tsp Korean red pepper flakes (optional)

## Ingredient Substitutes

If you cannot find some of these ingredients, you can use the following substitutes:

- Mirin: You can replace mirin with a mix of 1 tbsp rice vinegar and 1 tsp sugar.
- Korean red pepper flakes: Use regular red pepper flakes or a pinch of cayenne pepper.
- Preparation and Cooking Time

## Step-by-Step Recipe

1. Boil the eggs: Bring a large pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for a soft yolk, or 9-10 minutes for a hard yolk. Remove the eggs from the water and place them in an ice bath to stop the cooking process. Peel the eggs and set aside.

2. Prepare the marinade: In a medium-sized bowl, combine the soy sauce, water, sugar, mirin, minced garlic, chopped green onions, and red pepper flakes (if using). Stir until the sugar has dissolved.

3. Marinate the eggs: Place the peeled eggs in a resealable plastic bag or a container with a tight-fitting lid. Pour the marinade over the eggs, making sure they are completely submerged. Marinate the eggs in the refrigerator for at least 4 hours, but preferably overnight for the best flavor.

4. Serve: Remove the eggs from the marinade and cut them in half. Enjoy the Mayak Eggs as a snack or as a side dish with rice, ramen, or your favorite Korean dish.

## Nutrition Information

Per serving (1 egg):

- Calories: 116
- Fat: 6g
- Carbohydrates: 7g
- Protein: 8g

## Final Thoughts

Marinated Mayak Eggs are an addictive and flavorful Korean dish that can be easily made at home with simple ingredients. With their savory and slightly sweet taste, they're perfect as a snack, side dish, or topping for your favorite dishes. Plus, by using the ingredient substitutes provided, you can enjoy these delectable eggs even if you don't have access to all the traditional ingredients. Give Mayak Eggs a try and experience the addictively delicious taste for yourself!

## FAQs

### What are Mayak Eggs?

Mayak Eggs are Korean marinated eggs, known for their addictive taste. They are a popular street food in South Korea and often served as a snack, side dish, or topping for rice bowls and ramen.

### How long do Marinated Mayak Eggs last in the fridge?

Marinated Mayak Eggs can last up to 5 days in the refrigerator. Make sure to store them in an airtight container or a resealable plastic bag to keep them fresh.

### Can I use regular red pepper flakes instead of Korean red pepper flakes?

Yes, you can substitute regular red pepper flakes or a pinch of cayenne pepper for Korean red pepper flakes. Keep in mind that the heat level may vary slightly, so adjust according to your taste preferences.

### Can I make this recipe with fewer eggs?

Yes, you can adjust the recipe to accommodate fewer eggs. Simply reduce the marinade ingredients proportionally, and make sure the eggs are fully submerged in the marinade.

### Are Mayak Eggs suitable for vegetarians?

Yes, Mayak Eggs are suitable for vegetarians as long as they consume eggs. However, they are not suitable for vegans, as they contain eggs.


Dive into the world of Marinated Mayak Eggs with this comprehensive guide, featuring ingredient substitutes, nutrition info, and step-by-step instructions

Marinated Mayak Eggs


## A Heavenly Harmony of Flavors

When it comes to a dish that can take your taste buds on a delightful rollercoaster ride, look no further than Sweet and Spicy Korean Chicken. This culinary masterpiece combines the best of both worlds: the sweetness of honey and sugar, and the heat from Gochugaru or mild paprika. With its irresistible taste, this Korean classic is sure to become a family favorite.

## Ingredients: A Symphony of Savory and Spicy

To whip up this mouthwatering dish, gather the following ingredients:

### For the Chicken

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp salt
- 1 tsp ginger powder
- 2 tsp minced garlic
- 4 tbsp Shaoxing cooking wine
- 1/2 tsp black pepper
- 2 eggs
- 1 cup cornstarch
- Cooking oil

### For the sauce:

- 1 tbsp Gochugaru or mild paprika
- 2 tbsp sugar
- 6 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tsp minced garlic

### To serve:

- Spring onions
- Sesame seeds

## The Art of Preparing Sweet and Spicy Korean Chicken

### Marinade Magic

In a mixing bowl, combine the chicken pieces with salt, ginger powder, garlic, Shaoxing wine, and black pepper. Let the flavors meld for at least 15 minutes.

### Eggy Embrace

Crack open the eggs and whisk them into the marinated chicken pieces. This will help the cornstarch adhere to the chicken later on.

### Coating Chaos

Gently cover each chicken piece with cornstarch, ensuring every nook and cranny is coated for that ultimate crispy crunch.

### Frying Frenzy

Heat cooking oil in a pan and fry the chicken pieces until they're golden brown. Once cooked, drain the excess oil and set aside.

### Saucy Sensations

In a saucepan, mix together the sugar, honey, soy sauce, oyster sauce, ketchup, garlic, and Gochugaru or mild paprika. Cook over medium heat, stirring occasionally, until the sauce thickens.

### Perfect Pairing

Dress the crispy chicken pieces with the sweet and spicy sauce, making sure they're fully coated.

### Finishing Touches

Plate your Sweet and Spicy Korean Chicken and garnish with sliced spring onions and a sprinkle of sesame seeds. Voilà!

## Nutritional Nuggets

This recipe serves 4 people, with each serving being approximately 200g. Here's a breakdown of the nutritional content per serving:

- Calories: 500
- Protein: 35g
- Carbohydrates: 60g
- Fat: 15g

## Complementary Companions

Sweet and Spicy Korean Chicken pairs wonderfully with:

- Steamed jasmine rice
- Stir-fried vegetables
- Kimchi
- Cold noodles

## Ingredient Substitutes

If you're unable to find Gochugaru or mild paprika, you can substitute it with:

Chili powder (use less if it's too spicy)
Aleppo pepper

## Top Tips and Secrets for the Perfect Sweet and Spicy Korean Chicken

- Ensure to marinate the chicken pieces at least 4 hours or even overnight.
- Ensure to cut the chicken pieces in similar sizes so they cook at the same time.
- Boneless chicken thighs will also work for this recipe.
- For an extra crispy coating, double-f ry the chicken pieces by frying them for a second time after the first round of frying.
- To make the dish spicier, add more Gochugaru or use a spicier chili powder.
- Let the chicken pieces rest for a few minutes after frying to ensure maximum crispiness.

## What Are the Distinctive Flavours of Sweet and Spicy Korean Chicken?

As with a lot of other Korean dish, we are using Gochugaru. The spicy version is called Maewoon, while the less spicy version is called Deol Maewoon. Be sure to use the mild version if you cannot take the heat!

## What are the Alternatives to Gochugaru?

1. Paprika is the most readily-available substitute for Gochugaru. Be sure you use the mild version of paprika if you cannot take the heat!
2. Gochujang or Sriracha - If you can get your hand on any other chilli sauce, why not use this as substitute. When using these ready-made chilli sauces, reduce the salt from the recipe as these sauces already have seasoning.
3. Chipotle, Cayenne pepper or Aleppo pepper flakes - If you can take the heat of these peppers, then you can easily substitute the powdered version of these into this recipe.

## How to Ensure the Chicken Pieces are Crunchy?

- Ensure to fry on oil that is at least 350 F or 180 C
- When frying the chicken pieces, do not overcrowd them in the frying pan
- Double fry the chicken pieces. After around 2-3 minutes after the initial frying, put the chicken pieces back into the hot oil.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work just as well and may provide a juicier result.

### Can I bake the chicken instead of frying it?

Yes, you can. Preheat your oven to 425°F (220°C) and bake the chicken pieces on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.

### How long can I store the leftover Sweet and Spicy Korean Chicken?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or a pan to retain its crispiness.

### What can I use instead of Shaoxing cooking wine?

If you don't have Shaoxing cooking wine, you can use dry sherry or sake as a substitute.

### Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to use it, just reheat the sauce in a saucepan and toss it with the fried chicken.


Sweet and Spicy Korean Chicken made with chicken breast chunks fried in cornstarch and egg batter and smothered with thick honey and chilli sauce.

Sweet and Spicy Korean Chicken


## A Taste of Korea: Spicy Cucumber Salad

Spicy Cucumber Salad, also known as Oi Muchim, is a popular Korean side dish that's perfect for the summer. This refreshing salad features a delightful combination of fresh cucumbers, onions, garlic chives, and a spicy, tangy dressing. In just a few simple steps, you'll have a flavorful, zesty side dish that pairs well with a variety of meals. So let's get cooking!

## Ingredients

### For the vegetables

- 1 cucumber (approximately 300 grams)
- 1 yellow onion (approximately 200 grams), soaked in cold water for 5 minutes
- 1 bunch green onions (approximately 100 grams), chopped

### For the Sauce

- 1.5 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp of sugar
- 1.5 tbsp vinegar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
- 1/2 tbsp minced garlic
- 1/4 tsp salt, to taste

## Instructions

1. Soak the copped onions in cold water.
2. Cut the cucumber into quarter-inch thick slices.
3. Chop the green onions into small pieces.
4. In a bowl, mix all the sauce ingredients until well combined.
5. In a separate bowl, combine cucumber, onion, and green onions.
6. Pour the sauce over the vegetables and gently toss until well coated.
7. Taste and adjust the seasoning with salt, if necessary.
8. Let the salad sit for a few minutes to allow flavors to meld.

## Serving Suggestions

This delicious Korean Spicy Cucumber Salad pairs perfectly with grilled meats like Korean BBQ, or as a refreshing side dish for rice dishes and noodle bowls. Its tangy, spicy flavor also complements fish and tofu dishes.

## Ingredient Substitutes

If you can't find gochugaru (Korean red pepper flakes), you can substitute it with regular red pepper flakes or a mix of paprika and cayenne pepper for a similar spicy kick.

## Nutrition Information (per serving)

This recipe serves 4, with approximately 150 grams per serving.

- Calories: 80
- Fat: 4g
- Carbohydrates: 10g
- Protein: 2g
- Sodium: 150mg

## Tips and Tricks

- For a less spicy salad, reduce the amount of gochugaru or use a milder chili pepper.
- Add a pinch of umami flavor with a dash of fish sauce or soy sauce.
- Soaking the onions in cold water helps reduce their pungency and adds a mild, sweet taste.

## FAQ

How long does this Korean Spicy Cucumber Salad last in the fridge?
This salad is best enjoyed fresh, but it can last up to 2 days in the refrigerator. Store in an airtight container to maintain freshness.

Can I make this salad ahead of time?
Yes! In fact, letting the salad sit for a few hours in the fridge allows the flavors to meld and intensify.

Is this salad gluten-free?
This recipe is gluten-free as written, but always double-check the ingredients to ensure they don't contain hidden gluten.

How do I adjust the spiciness of the salad?
You can control the spiciness by adjusting the amount of gochugaru or substituting it with a milder chili pepper.


Discover the ultimate Korean Spicy Cucumber Salad recipe with delicious ingredients, tips, tricks, and a nutrition breakdown. Enjoy a taste of Korea!

Korean Recipes

Korean Chili Garlic Noodles

Korean Meatballs with Gochujang Sauce

Super Easy Bibimbap

Marinated Mayak Eggs

Sweet and Spicy Korean Chicken

Korean Spicy Cucumber Salad