Spicy Korean Cucumber Salad

“Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
25 cucumber slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
  2. Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
  3. Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
  4. Press cucumber slices with paper towel or cheesecloth to remove water.
  5. Put cucumbers in bowl and stir so they become coated.
  6. Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
  7. To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
  8. This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

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