It’s such a treat when we head to H Mart to grocery shop! I know I know, you must think I don’t get out much, but the truth is there’s just something special about that particular Asian market, is it the smell of delicious Korean deli as soon as we step in the entrance? Or is it the beautifully stacked fresh fruits and vegetables begging to come home with me? Maybe it’s both… We don’t venture there often, maybe 5-6 times a year due to the long drive (It takes 40-45 minutes), but when we do go, I make sure to bring home a huge cart full of yummies!
I am featuring another cucumber recipe, even though they are both made with the same main ingredient, but the taste is night and day. My Japanese Cucumber Salad was light and crisp, slightly tangy and sweet. The Korean version here is much stronger, spicy and garlicky. Both got rave reviews from the family, I am thrilled because it’s such an easy side dish to prepare, eating cucumber in the Summer time is considered “Cooling” (Chinese Wisdom), plus anytime I can get the family to eat more vegetable, we all win!
This recipe is from Hyosun Ro (Eating & Living), I have been following her for quite a while now, though Korean food preparation still seems daunting to me (this is why we eat out at Korean restaurants A LOT). I didn’t have all the ingredients so the recipe was modified a little, since the family really enjoyed it, I am sharing it here. Thank you Hyosun, you rock!
4-5 mini cucumbers
1 teaspoon salt
1 tablespoon Korean hot pepper paste (gochugaru)
1 tablespoon chopped scallion
1 clove garlic minced
2 teaspoon vinegar
1 teaspoon sugar
1 tablespoon mirin
1 teaspoon fish sauce
1 teaspoon sesame seeds
1 teaspoon sesame oil
Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for 15 -20 minutes. Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix remaining ingredients in a bowl, then add onto the cucumber and toss well. Serve chilled.