Korean-style cucumber salad
Description
Perfect for everyday meals. In Western cuisine, it's customary to eat fresh vegetable salads immediately after preparation—the sooner, the better. Koreans, on the contrary, prefer to let salads marinate. The main salad dressings easily reproducible under our conditions are soy sauce, rice vinegar, chili pepper, and sesame seeds (and sesame oil!). However, rice vinegar can easily be replaced with wine vinegar, and sesame oil with another vegetable oil. The aroma won't be as intense in this case, but still better than nothing. Garnish if desired and serve.
Instructions
- 1
Step 1
Wash the cucumbers and cut them into strips.
- 2
Step 2
Chop the chili pepper.
- 3
Step 3
Peel and mince the garlic.
- 4
Step 4
Add garlic and vinegar to the cucumbers.
- 5
Step 5
Salt, sprinkle with sugar, pour in soy sauce, and mix.
- 6
Step 6
Heat a pan with vegetable oil, add sesame and chili pepper. Fry, stirring, for a few seconds, then pour over the cucumbers.
- 7
Step 7
Mix and refrigerate for at least half an hour. Transfer to a salad bowl and serve.