Sliced cucumbers in a sweet and spicy Korean dressing. Perfect as an easy banchan.
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Prep Time 5 minutesmins
Cook Time 20 minutesmins
Course Lighter Bite, Side Dish
Cuisine Korean
Servings 4
Ingredients
½English cucumber
1teaspoonsalt
1small carrot
1spring onion
1teaspoongogugarumore or less to taste
1teaspoongrated ginger
1teaspoonrice vinegar
1teaspoonagave syrup
1teaspoonsesame oil
1teaspoontoasted sesame seeds
Instructions
Cut the cucumber into ½ cm thick disks. Add them to a bowl and coat them with 1 teaspoon of salt. Set aside for 20 minutes.
Meanwhile, scrub the carrot and use a vegetable peeler to create thin ribbons. Cut the ribbons into thin matchsticks using a knife. Slice the spring onion, make the white parts very thin and the green parts slightly thicker.
Once the cucumber has been sitting for 20 minutes, drain out any liquid from the bowl. Add the carrots, spring onions and the remaining ingredients to the bowl, 1 teaspoon gochugaru, 1 teaspoon grated ginger, 1 teaspoon rice vinegar, 1 teaspoon agave syrup, 1 teaspoon sesame oil, 1 teaspoon toasted sesame seeds. Mix well to coat the cucumbers, taste for seasoning then serve.