John Myers
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Korean Cucumber Salad
The perfect korean cucumber salad recipe with a picture and simple step-by-step instructions.
Also:
- 1 tsp Sugar, white, fine
- 1 tsp Chicken broth, Kraft bouillon
- 1 small Chilli, green
- 1 Hot peppers, red, long, mild
- 2 small Onions, red
- 2 medium-sized Cloves of garlic, fresh
- 1 tbsp Kecap Tim Ikan, (see attachment)
- 2 tbsp Rice wine vinegar, dark
- 1 tbsp Sunflower oil
- 1 tbsp Sesame oil, dark
To garnish:
- Sesame seeds, white
- Dill, fresh
- Coriander leaves, fresh
- Wash the cucumber, cap both ends, cut in half lengthways and remove the seeds. Cut crosswise into pieces approx. 4 cm long and cut them into strips approx. 1 cm thick. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem. Wash the peppers, remove the stem, cut open lengthways, unfold, core, cut across into thin strips and cut them across into small cubes.
- Cap the onions at both ends, peel and cut lengthways into thin slices. Cut the slices lengthways into silk threads. Cap the garlic cloves at both ends, peel and press through a garlic press.
- Put the cucumber strips with all the ingredients in a bowl and let them steep for 20 minutes. To serve, mix in the two oils, garnish and serve cold as a side dish.
Attachment:
- Kecap Tim Ikan: Kecap Tim Ikan – a mild, dark, malty-spicy soy sauce
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