"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!!" — grneyedmustang
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red pepper flakes
cucumber, thinly sliced
green onion, sliced
This was a nice, refreshing and easy "banchan" (korean sidedish). I often make it without the carrots, but increase the green onion. I like it with a little bit of sugar added, but it's nice as is.
This is alright, but not great. The recipe should specify RICE vinegar as white vinegar is to pungent. There should also be some honey as is traditionally use in Korea. The sesame seeds don't need to be fried, just toast them in a dry pan. Replace the vegetable oil with dark sesame oil and add directly to the sauce mixture.
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
This is excellent. The second time I made it I used sesame oil instead of vegetable, Rice vinegar and added some Gari (pickled ginger) Brought it to work and everyone raved!
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!
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.
This was very tasty and a good side dish to serve with Korean BBQ Beef from this site.
I really liked this recipe - cukes, carrots with a twist. I added a little zucchini and red pepper since they were left over in the fridge. I served it with BBQ chicken and thought it was a nice, refreshing yet spicy side.
* Percent Daily Values are based on a 2,000 calorie diet.
Korean Cucumber Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 63
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