Korean Cucumber Salad
Source of Recipe
My Recipes
Recipe Introduction
Slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.
Recipe Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1622500 List of Ingredients
Yield
8 servings (serving size: about 1/4 cup)
Ingredients
3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
2 teaspoons kosher salt
2 tablespoons minced green onions
1 tablespoon rice vinegar
1 teaspoon sugar
1/2 teaspoon crushed red pepper
1/2 teaspoon dark sesame oil
Recipe
Preparation
Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.
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