spicy Cucumber Banchan

Ingredients

• 1/2 English cucumber or 1 small pickling cucumbers

• 1/2 teaspoon salt

• 1 teaspoon Korean red chili pepper flakes (gochugaru)

• 1/2 teaspoon garlic minced

• 1 teaspoon vinegar

• 1/2 teaspoon sugar

• 1 teaspoon sesame oil

• 1 teaspoon fish sauce

• 1 teaspoon chopped scallion

• 1 teaspoon sesame seeds

Preparations

1. Thinly slice the cucumber (1/8 to 1/4-inch thick).

2. In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Using clean hands, massage cucumbers, squeezing and coating them with seasoning, until cucumber is well-coated on all sides and begins to release liquid.

3. Transfer cucumbers to a strainer, then set strainer inside the bowl used to season cucumbers. Cut a round of parchment paper or plastic wrap large enough to cover cucumbers, and place over cucumbers. Then place a weight on top of parchment (or wrap). Set aside to drain for 45 minutes.

4. Meanwhile, in a separate small bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking until emulsified.

5. Once cucumbers have drained, remove weight and discard parchment paper. Squeeze down on wrap over cucumbers to get rid of excess moisture, then transfer to bowl with dressing. Discard accumulated cucumber liquid.

6. Toss cucumbers with dressing until well-coated all over. Add sesame seeds and toss to combine. Keep in an airtight container. Keep in refrigerator for up to 2 days.

Urban Cowgill February 2023