These Miso Gochujang Cucumber Pickles take almost no time to make and are perfect for a quick meal. The natural juice from the pickles makes a flavorful sauce that is delicious tossed with soba noodles as a cold noodle salad.
The other day after I got home from a meeting, I opened the refrigerator and found hardly a scrap of leftovers. I was starving so a quick and easy lunch was in order.
Soba noodles are my go-to for lunch when there doesn’t seem to be anything to eat. They take just 6 minutes to cook once the water has come to a boil. That’s just enough time to make these Miso Gochujang Cucumber Pickles. You really can’t go wrong with this combination – two fermented bean products that have tons of flavor.
The best part of this salad is that the cucumbers let out their natural juices as they sit in the marinade, so you’ll have a flavorful sauce to toss with the soba noodles.
After the soba noodles are done, be sure to rinse them in cool water well so they don’t stick together. Top with some of these cool and spicy cucumber pickles, and lunch will be ready in no time.
Miso Gochujang Cucumber Salad
- 4 cups thinly sliced seeded cucumbers
Miso Gochujang Sauce
- 1 1/2 tablespoons toasted sesame seeds
- 1 tablespoon low-sodium light miso
- 1 tablespoon gochujang
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 garlic cloves minced
- 1 scallion minced
- Mix together all Miso Gochujang Sauce ingredients in a bowl. Toss with cucumbers and serve.
Inspired by Cooking Light.