I did not bother with making them spiral. I just got out the mandolin (and the protector so I don't cut off my finger) and sliced those bad boys up. I marinated them for about 4 hours. Oh I also didn't let them sit in salt because, well I missed that part of the recipe. I just sliced them up and plopped them in the marinade. So good.
This will be a staple for me for sure. I bet it'll be even better tomorrow. Oh...I can't wait.
Spicy Asian Cucumber Salad
Recipe from Kenna's Cook
Serves 4 ish
- 6-8 Persian cucumbers
- 2 tbsp salt
- 2 minced garlic cloves
- 1 green onion
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1/2 tbsp sesame oil
- tbsp gochutgaru
- tsp brown sugar
- tsp sesame seeds
Start placing a chopstick on either side of the cucumber. Make 45 degree slices into it, the chopsticks should help make sure you don’t slice all the way through. Next rotate the cucumber to the other side and make straight 90 degree cuts through it. You should be left with a spiral shape!
Add all the spiral cucumbers to a bowl and add the salt. The purpose of the salt is to draw out as much moisture as possible out of the cucumbers. Massage the salt in between the slices and let sit for 15-20 minutes.
Meanwhile mince your garlic and thinly slice the green onion.
Next rise the salt off the cucumbers quickly and drain. It may seem counter intuitive to get the cucumbers wet after drawing out moisture, but as long as you rise them quickly they won’t reabsorb the water. Pat the cucumbers dry with paper towel.
Next add the garlic, green onion, soy sauce, rice vinegar, sesame oil, gochugaru, brown sugar, and sesame seeds to the bowl. Massage well into the cucumbers.
They are best to enjoy right away while still crunchy, enjoy!
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