April 18, 2013

Spicy Korean Cucumber Salad

Spicy Korean cucumber salad is a great "banchan" side-dish
when it comes to Korean food.  It's great any time of the year and is refreshing.
The tangy, tart vinegar along with the spicy pepper flakes and the crisp crunchiness
of the cucumber itself is a great combination.



It's pretty easy to make as well. Below are the ingredients.
Once you slice your cucumbers- you simply want to take the rest
of the ingredients and mix them in a bowl and then toss it around with the sliced cucumbers.

It's best when they sit for a little while so the seasonings especially the vinegar gets
soaked into the cucumber to give it best flavor!
(Kirby cucumbers or English cucumbers will work best for this banchan)
(simply because they will have less seeds)

Ingredients:
2 Kirby cucumbers
2 teas of rice vinegar
1-2 teas of pepper flakes (the Korean kind where there are no pepper seeds!)
1 teas of sesame oil (the toasted kind of course!)
sprinkle of toasted sesame seeds (maybe about 1 teas)
1/2 teas of salt AND sugar


Zestfully, Let's Cultivate Food

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