Spicy Korean Cucumber Salad

Recipe by Emily Han
READY IN: 1hr 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
  • Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
  • Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
  • Press cucumber slices with paper towel or cheesecloth to remove water.
  • Put cucumbers in bowl and stir so they become coated.
  • Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
  • To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
  • This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
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