my other favorite banchan is a cucumber dish. now, there are two of them – one is a spicy cucumber salad and the other is the cucumber kimchi. doesn’t matter which one shows up at my table, i forget about sharing – that banchan dish is MINE!
tonight i made the spicy cucumber salad bcuz it uses similar ingredients to the seasoned spinach dish i already made. anyhoo, i love it! crunch crunch crunch.
- 1-1/2 pounds kirby or korean cucumbers
- 1 tablespoon coarse salt
- 1-1/2 tablespoons red pepper flakes
- 1 tablespoon rice vinegar
- 1 teaspoon sesame salt
- 1 teaspoon crushed garlic
- 1 teaspoon sesame oil
- 1 teaspoon brown sugar
Slice cucumber into thin rounds. Use a food slicer to make it easier. In a mixing bowl, evenly sprinkle the coarse salt on the cucumber. Allow it to sit for 20 minutes. The salt not only helps to season the cucumber, but also to absorb the water from the water.
Strain the cucumber (see cooking tip below). After the cucumber has been strained, keep it aside in a mixing bowl.
In a separate bowl, stir together the red pepper flakes, rice vinegar, sesame salt, garlic, sesame oil and sugar. Then combine the dressing with the cucumber and toss, using your hands to mix in the seasonings evenly. Serve it whenever you like, but keep it chilled. The taste is more refreshing this way.
original recipe from Dok Suni (cookbook): Spicy Cucumber Salad (Oye moochim)
COOKING TIP: Strain the cucumber
- Wring the water out using a piece of cheesecloth. -or –
- Use a wire strainer, putting a heavy object on the cucumber to press out excess water