The sweet and salty flavor makes it the perfect side dish.
Ingredients:
4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise into 1/2-inch-thick rounds
1 tablespoon (8g) coarse ground gochugaru (Korean chili flakes)
1 1/2 teaspoons (6g) kosher salt
1 teaspoon (5g) sugar
2 tablespoons (30ml) unseasoned rice wine vinegar
1 teaspoon (5ml) fish sauce
1 medium clove garlic (5g), finely minced or grated
3 tablespoons (45ml) toasted sesame oil
1 tablespoon (10g) toasted sesame seeds
Procedure:
- In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and tossing them with seasoning, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.
- Transfer cucumbers to a colander, then set colander inside bowl used to season cucumbers.
- Cut a round of parchment paper large enough to cover surface of cucumbers, and place over cucumbers. Then place a weight on top of parchment to press down on cucumbers (canned goods, a cast iron skillet, a mixing bowl filled with water, or a Chef's Press all make for good weights). Set aside to drain for at least 30 minutes and up to 1 hour.
Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.
Author: Paul Ajeda
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