Spicy Cucumber
Spicy Cucumber
Ingredients
For the Spicy Vinaigrette
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 teaspoon red pepper powder
- 1 tablespoon chili crisp oil
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons Asian Holy Trinity, prepared
For the Dry Brine
- 2 tablespoons smoked sea salt
- 1 tablespoon sugar
For the Asian Holy Trinity
- 1 piece ginger, nice size, peeled
- 1 bunch green onion
- 6 garlic cloves
- as needed Thai basil, optional
Main Ingredient
- 3 cucumber, sliced
Instructions
- 1
Peel the cucumbers, leaving approximately 50% of the skin on for a vibrant appearance. Slice the cucumbers into desired shapes and place them in a bowl.
⏱️ 5 min
- 2
In a small bowl, combine the smoked sea salt and sugar for the dry brine. Sprinkle this mixture evenly over the sliced cucumbers and set aside while you prepare the vinaigrette.
⏱️ 2 min
- 3
Prepare the Asian Holy Trinity: Combine the peeled ginger, green onion, and garlic cloves in a food processor. Add Thai basil if desired. Mince all ingredients until finely chopped.
⏱️ 5 min
- 4
In a separate mixing bowl, combine the gochujang, sesame oil, red pepper powder, chili crisp oil, rice vinegar, sugar, and low sodium soy sauce. Add 2 tablespoons of the freshly prepared Asian Holy Trinity mixture.
⏱️ 5 min
- 5
Whisk all the vinaigrette ingredients together until they are well incorporated and smooth.
⏱️ 3 min
- 6
Add the dry-brined cucumbers to the bowl containing the spicy vinaigrette. Toss thoroughly to ensure the cucumbers are fully coated.
⏱️ 2 min
- 7
Serve immediately for a fresh, spicy flavor, or for an even more intense flavor, allow the spicy cucumbers to marinate in the refrigerator for a few hours or overnight.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Cucumber
For the Spicy Vinaigrette
- 1 tablespoon gochujang
- 1 tablespoon sesame oil
- 1 teaspoon red pepper powder
- 1 tablespoon chili crisp oil
- 1/2 cup rice vinegar
- 2 tablespoons sugar
- 1 tablespoon low sodium soy sauce
- 2 tablespoons Asian Holy Trinity, prepared
For the Dry Brine
- 2 tablespoons smoked sea salt
- 1 tablespoon sugar
For the Asian Holy Trinity
- 1 piece ginger, nice size, peeled
- 1 bunch green onion
- 6 garlic cloves
- as needed Thai basil, optional
Main Ingredient
- 3 cucumber, sliced
Instructions
- 1
Peel the cucumbers, leaving approximately 50% of the skin on for a vibrant appearance. Slice the cucumbers into desired shapes and place them in a bowl.
⏱️ 5 min - 2
In a small bowl, combine the smoked sea salt and sugar for the dry brine. Sprinkle this mixture evenly over the sliced cucumbers and set aside while you prepare the vinaigrette.
⏱️ 2 min - 3
Prepare the Asian Holy Trinity: Combine the peeled ginger, green onion, and garlic cloves in a food processor. Add Thai basil if desired. Mince all ingredients until finely chopped.
⏱️ 5 min - 4
In a separate mixing bowl, combine the gochujang, sesame oil, red pepper powder, chili crisp oil, rice vinegar, sugar, and low sodium soy sauce. Add 2 tablespoons of the freshly prepared Asian Holy Trinity mixture.
⏱️ 5 min - 5
Whisk all the vinaigrette ingredients together until they are well incorporated and smooth.
⏱️ 3 min - 6
Add the dry-brined cucumbers to the bowl containing the spicy vinaigrette. Toss thoroughly to ensure the cucumbers are fully coated.
⏱️ 2 min - 7
Serve immediately for a fresh, spicy flavor, or for an even more intense flavor, allow the spicy cucumbers to marinate in the refrigerator for a few hours or overnight.
⏱️ 180 min