Korean Cucumber Salad - cooking recipe

Ingredients
    3 1/2 cups English cucumbers, sliced (about 1 large)
    2 teaspoons kosher salt
    2 tablespoons green onions, minced
    1 tablespoon rice vinegar
    1 teaspoon sugar
    1/2 teaspoon red pepper, crushed
    1/2 teaspoon dark sesame oil
    fish sauce (optional)
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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