Wash and slice cucumber into 1/4 - 1/8\"
Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.
eef with 1/4 cup Korean marinade.
In the meantime
Thinly slice cucumber.
In a bowl, mix sliced cucumber with soy sauce, sesame oil, rice vinegar and chili powder.
Toast sesame seeds in a dry pan until fragrant, let cool and sprinkle over cucumber salad.
Chill salad for at least 30 minutes before serving.
You might want to add some salt, so try for saltiness before serving because the soy sauce amount isn't very high. You can also add more chili powder if you want some more heat.
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.
Cut off ends of cucumber. Then, slice cucumbers in circles.
Sprinkle salt over cucumbers and set aside for 30 minutes.
Drain moisture from cucumbers by laying them onto a paper towel and squeezing another piece of paper towel over the top.
Place cucumbers into a mixing bowl and mix with rest of ingredients.
Serve chilled.
Stir cucumber pieces with 1/4 cup
efore cooking.
Wash the cucumber and slice 1/8 inch
ulienne strips.
Put the cucumber slices into a nonstick frying
For Cucumber Slaw:
Slice cucumbers thin
ingfish
3.5 oz cucumber, peeled & cut into ribbons
auce on top. Garnish with cucumber and egg.
Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain.
Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl.
Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.
Note: original recipe specified 3 tablespoons Korean kochujang sauce. I used sambal
owl or pan for this recipe. Stainless steel, enamel coated or
eef bulgogi with the tortillas, cucumber salad, and avocado, green onions
op with pureed soybeans, tomato, cucumber, and sesame seeds; season with
s desired with the carrots, cucumber, cilantro, lime and the remaining
Combine all ingredients in a glass jar with a screw on top or close fitting top.
The vegetables will release liquids as they pickle. Shake them every now and then for the first 3-4 days.
Keep in refrigerator and enjoy with Korean or Japanese themed meals. Great on barbecues.
Heat the vegetable oil in a small saucepan over medium heat. Stir in the sesame seeds, and cook until they turn golden brown and begin to pop, about 3 minutes. Remove from heat and place into a large bowl.
Whisk the kochujang, vinegar, sesame oil, and green onion into the toasted sesame seeds. Stir in the sliced cucumber until well coated with the dressing. Serve either chilled or at room temperature.