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Korean
Korean-Style Cucumber Salad

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I use pickling cucumbers for this salad. As a substitute you may use European cucumbers or regular cucumbers with their seeds removed.

Yield: 6 servings

Ingredients

  • 3 pounds pickling cucumbers, peeled
  • 1 medium-sized onion, peeled
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 3½ tablespoons lemon juice
  • About ¼ to ½ teaspoon cayenne pepper
  • 2 tablespoons crushed, roasted sesame seeds
  • 1½ tablespoons sesame oil

Directions

Cut the cucumbers and onion into very fine slices (a food processor may be used for this).

Sprinkle with salt, mix well, and set aside in a bowl for an hour.

Drain all the accumulated liquid and discard.

Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil.

Mix well, cover, and refrigerate.

Serve cold or at room temperature.

Notes

From: Korea


© 1981 Madhur Jaffrey
 

Nutritional Information

Nutrients per serving (% daily value)

63kcal (3%)
193mg (8%)
11g
2g
2g (4%)
0g
0g (2%)
1g
1g
0mg (0%)
5g
2g
42mg
372mg
11mcg RAE (0%)
8mg (14%)
69mg (7%)
1mg (6%)
 

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