This Spicy Cucumber Side Dish Will Change Your Life 🌶️🥒😳

Ingredients

• 500 g Cucumber (washed, sliced into half‑moons)
• 0.5 tbsp Sea Salt (helps draw out moisture)
• 2 tbsp Red Pepper Flakes (adjust to desired heat)
• 1 tbsp Granulated Sugar (balances acidity)
• 1 tbsp Fish Sauce (adds umami; substitute soy sauce if unavailable)
• 1 tbsp Sesame Oil (toasted sesame flavor)
• 1.5 tbsp Rice Vinegar (mild acidity)
• 0.5 tbsp Garlic (minced (about 1 clove))
• 50 g Onion (thinly sliced; can use red or white onion)
• 0.5 tbsp Korean Pepper Paste (Gochujang) (optional, adds depth of flavor)
• 0.5 tbsp Sesame Seeds (to finish, toasted if possible)

Instructions

1. Salt the cucumbers

   Slice the cucumbers into half‑moon pieces, place them in a bowl, sprinkle with ½ tbsp sea salt, toss well and let sit for 5–10 minutes to draw out excess water.

   Time: PT10M

2. Make the spicy sauce

   In a separate mixing bowl combine 2 tbsp red pepper flakes, 1 tbsp sugar, 1 tbsp fish sauce (or soy sauce), 1 tbsp sesame oil, 1½ tbsp rice vinegar, and ½ tbsp minced garlic. Stir until the sugar dissolves.

   Time: PT5M

3. Add onion to the sauce

   Thinly slice 50 g onion and add it to the sauce, mixing thoroughly.

   Time: PT2M

4. Combine cucumbers and sauce

   Drain the salted cucumbers using a colander, gently squeeze out remaining moisture, then add them to the sauce bowl. Toss everything together until evenly coated.

   Time: PT3M

5. Finish (optional)

   If desired, stir in ½ tbsp Korean pepper paste and sprinkle with toasted sesame seeds for extra depth and texture.

   Time: PT2M

Nutrition Facts

Calories

55

Protein

1 g

Carbohydrates

8 g

Fat

2 g

Fiber

2 g