Keto Korean Cucumbers
A great way to add fun flavors to your next meal! Perfect to make ahead of time, and comes together with just a few simple ingredients!
I’ll say it…size DOES matter! Now, get your head out of the gutter 🙂 Cucumbers come in all shapes and sizes, and because of this, are great for many types of dishes. What I find as a theme, big or small, is that the skin and area close to it, are what hold the most crunch, which is also why you see some salads scooping out the interior seeds. In this particular dish, I was hoping for crunchy, bite-sized pieces, and ideally absorb my sweet and spicy seasoning. Using the smaller cucumbers helps to keep the entire bite crunchy, and have less water and seeds of its own to fight with for liquid and flavor! But by all means, use what your garden grows!
Paste vs Flakes-really a difference…? Yes!!! Many of you may be more familiar with the kitchen condiment of Gochujang, which is a spicy red paste often stashed away behind your miso paste. This would work great for flavor, but from an ingredients standpoint, I opted for just the flakes in their original form and made my own paste here. Shy of finding the flakes, this recipe uses ingredients you likely have around the house, or could easily substitute, but by omitting the paste, you are in a bit more control over the processed ingredients and sugar used. You just might find these flakes being a new seasoning staple in your pantry!
Looking for other great ways to use your cucumbers? Try out some of these new ideas:
Sugar Snap Pea and Cucumber Salad with Lemon Herbed Cheese
Sautéed Snap Pea and Cucumber Salad
Charred Cucumber and Onion Salad over Arugula Greens
Cucumber Noodle Salad with Strawberry, Mint and Basil
Sautéed Snap Pea and Cucumber Salad
Summer is here and I am LOVING trying out these seasonal ingredients in my kitchen! Follow along as I search for farmers markets and fun ways to cook creatively with what the week produces!
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Keto Korean Cucumbers
Equipment
- Kitchen knife
- Mixing bowl
- Collander
Ingredients
- 6-8 small Cucumbers
- Salt
- 1 stalk Green Onion
- 2 cloves Garlic
- 1 tsp Soy/Liquid Aminos
- 1 tbsp Rice Wine Vinegar
- 1 tsp Sesame Seed Oil
- 1 tbsp Gochugaru (Korean Chili Flakes)
- 1 tsp Black Sesame Seeds (or chia seeds)
- 1 tsp Sweetener I use Monkfruit
Instructions
- Slice cucumbers in thick slices-about 1/2-1 inch. Place in bowl and salt liberally. Let sit for about an hour to draw out liquid. Rinse and pat dry with towel.
- In mixing bowl, combine all other ingredients, adjusting sweetener and Gochugaru to taste. Stir well to combine a paste.
- Pour mixture over cucumbers and mix well. Serve with additional seeds as garnish. Enjoy! *if making ahead and using chia seeds, keep in mind texture, as chia will soften with time.
