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Spicy Korean Cucumber Salad

Wash and slice cucumber into 1/4 - 1/8\"

Refreshing Korean Cucumber Salad

Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Korean Beef Rice Bowl

eef with 1/4 cup Korean marinade.
In the meantime

Easy Korean Cucumber Salad

Thinly slice cucumber.
In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
Chill salad for at least 30 minutes before serving.
You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.

Korean Cucumber Salad

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Korean Cucumber Salad (Ol Namul)

Cut off ends of cucumber. Then, slice cucumbers in circles.
Sprinkle salt over cucumbers and set aside for 30 minutes.
Drain moisture from cucumbers by laying them onto a paper towel and squeezing another piece of paper towel over the top.
Place cucumbers into a mixing bowl and mix with rest of ingredients.
Serve chilled.

Bibimbap (Korean Rice With Mixed Vegetables)

Stir cucumber pieces with 1/4 cup

Korean Joon Ma Bulgogi Beef Tacos

efore cooking.
Wash the cucumber and slice 1/8 inch

Bibim Myun Ii (North Korean Cold Noodles)

ulienne strips.
Put the cucumber slices into a nonstick frying

Crockpot Korean Beef Tacos With Cucumber Slaw

For Cucumber Slaw:
Slice cucumbers thin

Carpaccio Of Hiramasi King Fish With Oysters, Cucumber And Native Lime

ingfish
3.5 oz cucumber, peeled & cut into ribbons

Bibim Myun (Cold Korean Noodles)

auce on top. Garnish with cucumber and egg.

Cucumber Kimchi (Oi Sobaegi)

Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.

Korean Fusion Beef Tacos

Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal

Quick Cucumber Kimchi

owl or pan for this recipe. Stainless steel, enamel coated or

Korean-Style Bulgogi Beef Tacos

eef bulgogi with the tortillas, cucumber salad, and avocado, green onions

Korean Soybean Noodles (Kong Kook Su)

op with pureed soybeans, tomato, cucumber, and sesame seeds; season with

Slow Cooked Korean-Style Short Rib Soup

s desired with the carrots, cucumber, cilantro, lime and the remaining

Flash Korean Japanese Style Cucumber And Daikon Pickles

Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.

Spicy Korean Red Pepper Cucumbers

Heat the vegetable oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until they turn golden brown and begin to pop, about 3 minutes. Remove from heat and place into a large bowl.
Whisk the kochujang, vinegar, sesame oil, and green onion into the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve either chilled or at room temperature.

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