Recipe by Oriana
"A standard, refreshing Korean side dish. Serve chilled."
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seedless cucumber, sliced paper-thin
1 1/2 tablespoons
freshly squeezed lemon juice
green onion, sliced
toasted sesame seeds
walnut halves, finely chopped
1 1/2 teaspoons
Korean red pepper powder
freshly ground black pepper to taste
This was an awesome dish. I used the same spice mixture (1/2 tsp Korean red pepper powder) as my homemade kimchi spice mixture and it was great!
I love this recipe but like the tartness n more than the sweet so I add 1/4 c water and sugar and 1/2 c vinegar which makes it perfect for me!
It didn't say to rinse the salt off the cucumbers. I didn't and I think it turned out very salty. I followed the directions to a tee except for that step. I believe it would have been much better had I rinsed the cucumbers before pressing them in paper towels. Will try again. I toasted the sesame seeds for 1-1/2 minutes on high in the microwave, flipping them every 15 seconds. Worked great!
This is a delicious recipe that is easy to put together. Like some other reviewers I thought that it would be to salty as set out. I rinsed the cuke slices in fresh water to get out some of the salt. It worked. I used a tbsp of cri
Used red pepper and 1/4 tsp of ground cayenne pepper as we didn't have any Korean peppers. It tasted great. Thought that I was back in Seoul.
* Percent Daily Values are based on a 2,000 calorie diet.
Refreshing Korean Cucumber Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 55
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