A Korean cucumber salad, essentially cucumber and carrot in a lightly spiced vinaigrrete.
The spring onion can be replaced with chopped spinach to reduce the punch a little. Either way, works very well served alongside Beef Bulgogi
Cooking Time
Prep: 15 mins
Cooking: 2 mins
Total: 17 mins
Categories
Vegetables
Ingredients
- 60ml white vinegar
- 1/4 tsp black pepper
- 1/2 tsp ground dried chilli flakes
- 1 tsp vegetable oil
- 2 tsp sesame seeds
- 1 cucumber
- 1/2 spring onion
- 1/2 carrot
Method
- Slice the cucumber thinly
- Slice the spring onion
- Cut the carrot into thin matchsticks (Julienne it)
- Put the vinegar into a medium sized bowl
- Add the black pepper and chilli flakes
- Put the vegetable oil in a saucepan and place over a medium-high heat
- Stir in the sesame seeds and then reduce heat to medium
- Cook until the seeds start to brown (about 5 mins)
- Use a slotted spoon to remove the seeds and then stir them into the vinegar mixture
- Mix in the cucumber, spring onions and carrot
- Cover and then put in the fridge for at least 5 mins
Keywords
salad, korean, asian, spicy,
