Salad 150824a
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Cucumber Salad - Banchan
Korea
  -   Oi-muchim
Makes
Effort:
Sched:
DoAhead:  
6 ban  
*
40 min  
Yes
This salad is one of the many "banchan" (tiny side dishes) served with Korean meals. It is very popular, particularly in the summer. Banchans are usually served in rather small portions, but this recipe would also serve as 2 or 3 regular salads.



10
1/2
-----
1
1
2
2
1/3
1
1
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oz
t
---

cl
t
t
t
t
t
---
Cucumbers (1)  
Salt
-- Dressing
Scallions
Garlic
Korean Chili Flake (2)  
Rice Vinegar
Sugar
Sesame Seeds (3)
Sesame Oil, dark
----------------
Make   -   (40 min - 10 min work)
  1. Slice CUCUMBERS thin, about 1/8 inch. Put them in a bowl with 1/2 t Salt and tumble so they are evenly coated. Let them sweat for at least 1/2 hour, tumbling a couple of times, then rinse and drain well.
  2. Slit SCALLIONS lengthwise (two slices in the white part) and slice very thin crosswise, including most of the green part.
  3. Crush GARLIC and chop very fine.
  4. Mix All Items together.
  5. Serve cold.
NOTES:
  1. Cucumbers:   Use narrow unwaxed cucumbers that need not be peeled or seeded (Persian, European, Korean, Japanese etc.).
  2. Korean Chili Flake:   This fairly fine flake is very moderately hot, an essential ingredient for Korean cuisine. The amount given is a little less than many Koreans might use, so feel free to adjust. For details see our Chili Page.
  3. Sesame Seeds:   Toasted sesame seeds are almost always used. If you don't have them, just dry pan roast white sesame seeds, stirring and shaking, until they are a medium blonde color. For details see our Toasted Sesame Seeds page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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