This is on many restaurant menus, but I wanted to eat it at home so I made it. Sesame seeds really makes it fragrant.Adjust the amount of soy sauce to taste. The amount will depend on how much salt you use. For 2 to 3 servings. Recipe by Da-jirinchan

I think that vinegar dishes taste great in the summer. I substituted the sesame oil from the cucumber vinegar dish that I normally make with mustard, and made a Chinese-style version.Make sure to check the flavor before serving it. Add salt if it is weak, or add a little water if it is too strong. It also tastes great if you substitute mustard for julienned or grated ginger. Recipe by Iku..

I had garlic marinade in soy sauce, so used it on some cucumbers I happened to have at home.I omit red chili peppers from mine since I serve it to my kids, but if you like spicy food, try adding some chili.This can be made with celery as well. Recipe by milk chai

Since I love the combination of umeboshi and miso, I tried it out on pounded cucumber.It's best to use unsweetened umeboshi. If left sitting for too long, this will become watery, so serve as soon as you mix in the seasoning. It has 53 kcal per serving. Recipe by LazyHata

I adapted the cellophane noodles with vinegar sauce dish that my mother used to make for me in my own way.If you don't like spicy food, omit the doubanjiang and it will still be delicious. Make sure to drain the cellophane noodles and cucumber very well. Sprinkle with some sesame seeds to finish. For 5 to 6 servings. Recipe by Gomamaron

I wanted to make an easy-prep, salt-cured cucumber that even children would like. When I used the recipe with the seasoning from shirasu sauce, it turned out delicious. It's now one of my daughter's favorites. For those who like spice, add red chili peppers when curing.Thoroughly dissolve the sugar. Curing for 2 hours gives a perfect crunchiness and the cucumbers become well cured. If longer, the seasoning will blend in, but the crunchiness will disappear.If you peel the cucumbers a little, they will cure more evenly. Recipe by Tsukonindesumasu

This is a great side dish for any entree, especially for deep-fried meat. It can balance the taste and bring comfort after eating a heavy seasoning cuisine. Enjoy~~*Welcome to visit "Note-a-licious" blog!https://note-a-licious.blogspot.com/FB: https://www.facebook.com/Note.a.licious

Love Greek food but with a healthy twist! Also took an "after" shot - this is so good it was eaten quickly!

When I was a child, my mother learnt how to make this sauce from someone. I have been using this sauce since then. My mother and I made this sauce with roughly measured amounts of ingredients, so our sauces taste different. I decided to create a recipe for this sauce for my children.If you keep a stock gochujangin your fridge, you can easily make chogochujang anytime. In Korea, this sauce is served with boiled trotters. You can keep this sauce in the fridge for about 1 month. You can make it in batches and use anytime. Recipe by Heartful Kitchen Rei

Ty Sport! Hope u like it babes ;-)

This dish is great for those times when you need one more dish but you don't have enough time nor ingredients.I came up with this idea just at such a moment and used what I could find in the refrigerator.Honestly, it only takes 3 minutes to make. Easy, but an authentic taste.The tartness of salt-cured plum (umeboshi) is great in this recipe. If using sweet honey-soaked umeboshi, replace the mirin with an equivalent amount of Japanese noodle dipping sauce.Use mentsuyu (Japanese noodle dipping sauce) that's been concentrated about 3-4 times.Adjust the quantity to your liking. Recipe by Ichigoaporo

I came up with this new dish by combining an idea from a recipe from my reliable Cookpad mate, "tomimo" with one of my own recipes.Toss the ingredients in the dressing right before serving. While it also tastes good tender, it will be a bit watery. Adjust the amount of umeboshi depending on the type you use. Recipe by Chikori mama