Sunday, March 18, 2012

Weekend Fun & Cucumber Sangchae (Korean Banchan Series)

Hubby and I got to go on a quick date. We had a great time, got some much needed alone time, and enjoyed some treats.

Prosecco & beerBlackberry cobbler
The next dish in my Korean banchan series (previous dishes: Korean Chive Sangchae, Soybean Sprout Namul, and Spinach Namul) is one of my favorite dishes: Korean cucumber salad. It’s nice and refreshing, and I love the heat from the gochujang (chili paste).

Cucumber Sangchae

  • Cucumbers, 2 salad cucumbers or 12-15 Persian or pickling cucumbers [The advantage of using pickling or Persian cucumbers is that they have less water. If using salad cucumbers, it is a good idea to put them in a colander and sprinkle them with salt to drain some of the water out of them. Otherwise the salad will be too watery.]
  • Salt, if using salad cucumbers
  • 2 scallions, finely chopped
  • 2 garlic coves, minced
  • 1 tsp vinegar
  • 1 tsp salt
  • 1/2 tsp Korean chili powder
  • 2 tsp sesame seeds
  • 2 tsp sesame oil
  • 1 tsp gochujang (Korean chili paste)
  • 1 tsp sugar
  1. Cut the cucumbers lengthwise into thin slices. [If using salad cucumbers, put them into a colander, sprinkle them with salt, and let them sit for 30 minutes. Then rinse them with water and gently squeeze them dry with a dish towel.]
  2. In a bowl, mix the spring onions, garlic, vinegar, salt, and chili powder. Then add the sesame seeds, sesame oil, chili paste, and sugar.
  3. Coat the cucumber slices with the dressing. Refrigerate before serving.

Questions: Do you like cucumbers? If so, what’s your favorite way to eat them?
Be well,