Simple Spicy Korean Hot Red Pepper Paste Dip For Cucumbers Recipes

SPICY KOREAN RED PEPPER CUCUMBERS

Steps:

• 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.

SPICE PASTE (BERBERE)

Steps:

• In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves, cinnamon, and allspice over low heat.
• Do not burn, this should only take a minute or so.
• Set aside to cool.
• Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a small jar of a blender and blend until smooth.
• Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt in the skillet and toast over low heat for a minute or so.
• Stir in the water, 1/4 cup at a time.
• Then stir in the blended mixture.
• Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.
• Transfer the berbere to a jar, packing it in tightly.
• Let the paste cook to room temperature, then cover with a film of oil.
• Store in the refrigerator between use.

MOM'S SPICY CUCUMBER KIMCHEE

Steps:

• Combine gochujang, white sugar, 1 tablespoon sesame seeds, and 2 teaspoons sesame oil in a small bowl to make a seasoned gochujang paste.
• Whisk vinegar, soy sauce, 1 teaspoon toasted sesame oil, and instant beef stock together in a large bowl. Stir in seasoned gochujang paste. Add cucumbers; stir until coated. Sprinkle with 1 tablespoon toasted sesame seeds.
• Let cucumbers marinate in the refrigerator before serving, at least 1 hour.

SPICY CUCUMBERS

Steps:

• Clean cucumbers and slice 1/4" thick (unpeeled).
• Sprinkle over with salt, stir and let sit for 10 minutes.
• Combine ingredients, toss and serve.

SIMPLE CUCUMBERS

Steps:

• Peel cucumber and slice (crosswise, as thin or thick as you like).
• Mix vinegar, salt, and pepper in a serving dish (don't use a metal container!) Gently mix in cucumber.
• Best if refrigerated for one hour.

KOREAN RED PEPPER PASTE CHICKEN

Steps:

• Cut chicken breast into small cubes and place into a bowl. Add sake 1T and a pinch of garlic and herb seasoning over the chicken. Hand rub chicken and leave it for 30 minutes.
• Boil water with a pinch of salt and cook pasta until it's chewy.
• Clean mushrooms. Slice shiitake and onion.Mince jalapeno.
• Heat canola oil in a pan over medium-high heat. Stir fry minced garlic 1T and onion. When the onion turns clear, add mushroom and jalapeno. Continue to stir fry quickly until the vegetables become tender. Place the vegetables on a dish.
• Pour the sauce over the chicken in the pan and cook. When the chicken is done, add the vegetables and mix everything together thoroughly. Add mozzarella cheese.