Cooking from The Pantry

Gochujang Cucumbers

Gochujang Cucumbers

This recipe is similar to kimchi but doesn’t have a strong Kimchi smell.


3 tablespoons gochujang/Korean chili paste

1 tablespoon from Olives & Grapes Gochujang-infused olive oil

1 clove garlic, finely minced

1½ tablespoons local honey available at either the Downtown Melbourne store or the Cocoa Village store

1½ tablespoons from Olives & Grapes Umeboshi Plum white balsamic vinegar

1 teaspoon from Olives & Grapes Ultra Premium Roasted Sesame Seed oil (optional)

sesame seeds

Pinch of salt

3-4 small cucumbers, thinly sliced


1.   In a small bowl, mix together gochujang/chili paste, Gochujang-infused olive oil, finely minced garlic, honey, Umeboshi plum white balsamic, sesame oil, a pinch of salt, and sesame seeds, until combined.

2.   In a medium-sized bowl, add thinly sliced cucumbers. Pour the bowl of gochujang sauce over the cucumbers and toss until all the cucumbers are lightly coated in the sauce.

3.   Sprinkle some sesame seeds on the top. Serve the gochujang cucumbers with white rice or salad.