Korean-Style Cucumber Salad

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Korean-Style Cucumber Salad

 

 

As a side dish to a Korean meal, serve this salad with Korean Beef (see

recipe) or Korean Chicken (see recipe). Don't skip salting the cucumbers—the

crisp results are worth waiting for. Stir the salad before serving to

distribute flavors evenly.

 

Cuisine: Korea

Prep Time: 10

Cooking Time: 0

Yield: 6 Servings

Source: Chef Shelley Young, EG Culinary Council

 

 

Ingredients -

 

2 tablespoon(s) Sesame seeds, toasted

1 1/2 tablespoon(s) Korean sesame oil

2 tablespoon(s) Korean brown rice vinegar

1 Cucumber, large, seedless, or 2 lbs pickling cucumbers

1 Yellow onion, medium, minced

2 tablespoon(s) Lemon juice, fresh

1 tablespoon(s) Coarse sea salt

1 teaspoon(s) Red pepper flakes or more to taste

 

 

 

Instructions

 

Slice cucumbers into paper-thin slices using the slicing attachment on a

food processor or mandoline.

Sprinkle with salt, mix thoroughly and reserve for at least 1 hour.

Drain accumulated liquid from the cucumbers.

Add onion, lemon juice, vinegar, red pepper flakes, sesame seeds, and oil,

and mix well.

Refrigerate and marinate for at least 2 hours.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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