For the past year since we moved to Ankeny almost a year and half ago, our Friday night ritual consists of going for a Korean dinner in Ames. A friend of mine recommended a hole in the wall Korean restaurant on a local college campus, tucked inside an industrial building with miscellaneous businesses inside. The restaurant is about 750 square feet in size, a handful of tables, a limited menu, and only open from Monday to Friday. It is a good 20 minutes drive from our house; so I happily obliged.
These cucumbers remind me a lot of the pickled vegetables that we normally get at typical Korean restaurants. I started making them last summer, and was pretty happy at how tasty they taste – and how easy to put together. I crave these once in a while when I want something light and a bit spicy. They are a perfect companion for any Asian inspired dishes, like these Sweet and Spicy Korean Chickens or Kalbi (Korean BBQ Short Ribs).
1 Korean cucumber or 2 Kirby (pickling) cucumbers
1 teaspoon salt
1 tablespoon Korean hot pepper flakes (gochugaru) – use less if desired
1 tablespoon chopped scallion
1 clove garlic minced
1 teaspoon vinegar
½ teaspoon sugar
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 well with all remaining ingredients.
Adapted from Eating and Living