Refreshing Korean cucumber salad/pickle
I used to eat this in Japan all the time. It's refreshing, full of sesame flavoured yumminess, and has just a little warmth to give it a different flavour to most Japanese pickley things.
Maybe I was born in the wrong country. I love living in Australia and am so lucky to be living in Redcliffe. But, I love Japanese food. Real Japanese food. Like the food Japanese people eat everyday. I eat it quite a bit, but can't get all the ingredients all the time. I miss it a lot.
Most Japanese food is flavoured with different ratios and combinations of fish stock, soy sauce, cooking sake, mirin, and sugar. Korean food uses more sesame oil and more chilli, making a nice change of flavour but keeping the lightness of Asian food.
You can use continental, Lebanese or pickle-sized Lebanese cucumbers in this recipe. I used the little ones as they smash up nicely and are less watery than the others.
- 1 continental, 2-3 Lebanese or about 12-16 pickle-sized Lebanese cucumbers
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon chilli oil or a pinch flakes
- Smash the cucumbers with a rolling pin or something round and heavy. If you tap them, they will split into uneven thirds usually.
- Mix the soy sauce, sesame oil and chilli oil/flakes together in a bowl.
- Pour over cucumbers.
- Marinate from 10 minutes - 24 hours.
- Mix up occasionally when all the sauce sinks to the bottom.
- Serve straight out of the fridge to keep it cool and refreshing.
I prefer to marinate for 24 hours, but 10 minutes gives the flavour.
You can add a little vinegar (1-2 teaspoons) if you like a bit of sour. If I do, I use rice vinegar.
Try it out. Let us know how it was. Just keep cool on these hot humid days.