Korean Cucumber Salad

SUBMITTED BY: grneyedmustang PHOTO BY: Caroline C

"When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!"

PREP TIME	20 Min
COOK TIME	5 Min
READY IN	25 Min

SERVINGS & SCALING

Original recipe yield: 2 Servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup white vinegar
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
1/2 green onion, sliced
1/2 carrot, julienned

READ REVIEWS (32)

DIRECTIONS

In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
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.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Oct. 26, 2005 by Brandon and Rachel

This was really yummy. We made it a whole meal by pairing it with two other recipes from this site, Korean BBQ Beef and Korean squash as well as some jasmine rice. I added about 1tsp of sugar and next time I won't use quite as much red pepper flakes...Rachel

10 users found this review helpful

Reviewed on Oct. 16, 2005 by ADIBAX

I really liked this dish. I used carrot sticks in mine and marinated mine for several hours before serving. I will have to cut down on the red pepper flakes next time, because it was a tad bit too spicy for me, but I will be making this again. Oh, and I got ahead of myself and didn't saute the sesame seeds (just threw all the ingredients in a container) oops. But it still came out good. It was the perfect compliment to rice and beef bulgogi, also from this site. Thanks!

8 users found this review helpful

Reviewed on Sep. 29, 2005 by COOTIESMOM

These were good. I am a wimp when it comes to hot stuff but I was able to handle the red pepper. It was offset by the vinegar and it went well with the Korean Squash and the Korean Beef recipes from this site.

7 users found this review helpful

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