About this recipe:This refreshing Korean cucumber salad is easy to prepare and an ideal side dish to a larger meal. Allow time to chill in the fridge before serving for best results.
1.3kg cucumber, seeded and sliced paper-thin
1 1/2 tablespoons sea salt
120ml rice vinegar
1 tablespoon rice wine
2 tablespoons sesame oil
2 tablespoons runny honey
2 tablespoons freshly squeezed lemon juice
1 spring onion, sliced
1 tablespoon sesame seeds, toasted
2 walnut halves, finely chopped (optional)
1 clove garlic, minced
1 1/2 teaspoons Korean red chilli pepper powder
freshly ground black pepper, to taste
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Method Prep:10min › Extra time:45min chilling › Ready in:55min
Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of kitchen paper; wrap kitchen paper around cucumbers and wring out as much liquid as possible.
Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, spring onion, sesame seeds, walnuts, garlic, Korean red chilli pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with cling film and chill in the fridge until flavours blend, at least 30 minutes.
Red pepper flakes can be substituted for the Korean red pepper powder.