Refreshing Korean Cucumber Salad

Serves: 5

Terry Wiza

1 January 1970

Based on User reviews:

51

Spice

62

Sweetness

37

Sourness

46

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1360 g

Cucumber (seedless, sliced paper-thin)

1.5 tbsps

Sea Salt

1 cup

Rice Vinegar

1 tbsp

Rice Wine

2 tbsps

Sesame Oil

2 tbsps

Honey

2 tbsps

Lemon Juice (freshly squeezed)

1

Green Onion (sliced)

1 tbsp

Toasted Sesame Seeds

2

Walnut Halves (finely chopped optional)

1 clove

Garlic (minced)

1.5 tsps

Red Pepper Powder (korean)

1

Ground Black Pepper (freshly to taste)

Directions:

1

Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes

2

Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible

3

Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss

4

Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes