• Miwa

Spicy cucumber

I hope you will enjoy it as much as we do♡

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<Yield> 2-3 servings

<Prep time> 6 min(doesn’t include resting time)

<Cook time> 0mins


2 cucumber


5g of shredded salted kelp

1 tbsp of soy sauce

½ tbsp of rice vinegar

½ tsp of tobanjan paste

2 tsp of toasted sesame oil

1 tbsp of toasted sesame seed

<Optional toppings>

nori seaweed

boiled chicken breast


1:rotate a quarter turn between cuts into easy-to-eat sizes. Sprinkle ½ tsp of salt and massage it. Leave it for 5mins. Squeeze excess water.

2 Mix all seasonings listed above in the zip bag.

3:Add 1 and 2 in zip bag.

Rest in a fridge for at least 15mins before serving it!


・Soaking it overnight is good too!

・you can swap salted kelp for 1 tsp of kelp powder or Konbucha powder

・tobanjan paste is hot, so you can leave it for kids or for anyone sensitive to spicy food. Instead, you can add grated garlic for more aroma. ( this is totally optional!)

<storage time>

Store it in a air-tight container in the fridge for 3days.