When I lived in Korea, I was shown this Korean cucumber salad recipe, made with cucumbers, green onions, and sesame seeds. Goes well with bulgogi (Korean barbecued beef), which you can find on this site!
Ingredients
- white vinegar: 0.25 cup
- black pepper: 0.25 tsp
- red pepper flakes: 0.5 tsp
- vegetable oil: 1 tsp
- sesame seeds: 2 Tbsp
- cucumber: 1 piece (sliced)
- green onion: 0.5 piece (sliced)
- carrot: 0.5 piece (julienned)
Metric Conversion
Stages of cooking
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In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
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Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover and refrigerate, at least 5 minutes.
