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KOREAN CUCUMBER SALAD ep 9 of gluten free and vegan recipes

I love a cucumber salad. Especially one that packs SO much flavor and so little time!!

So story time - I’ve been losing my hair for a few months now and because of that I’ve been trying to eat better because all my doctors said to eat most of my meals gluten free and vegan. So 70 percent of my meals are without gluten and dairy!

Why am I mentioning this? Because of soy sauce. If you know me, you know I LOVE soy sauce. But it has gluten as it’s made of wheat + soy. So what do you do? You can use tamari (a Japanese soy sauce that is only made with soy) or coconut aminos (a soy sauce replacement made with coconut) - both gluten free.

Recipe:
Cut to cold cucumbers and smash them for some texture. Salt them and keep in a colander for 10 mins.

In a bowl mix - 1 tbsp tamari or soy sauce, 2 tsp toasted sesame oil, 2 tsp minced garlic, 1/2 tsp sugar, 2 tsp gochugaru (Korean chilli flakes), 1 tsp gochujang (Korean chilli paste if Gluten free), 2 tbsp chopped kimchi.
Now add the chopped cucumber, sliced onion and spring onion and mix well!

Refrigerate for 30 mins before serving! Enjoyyyyyy!!
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#oimuchim #koreanfood #vegankorean