Korean Cucumber Salad - cooking recipe

Ingredients
    1/4 cup white vinegar
    1/4 teaspoon black pepper
    1/2 teaspoon red pepper flakes
    1 teaspoon vegetable oil
    2 tablespoons sesame seeds
    1 cucumber, thinly sliced
    1/2 green onion, sliced
    1/2 carrot, julienned
Preparation
    In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
    Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

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