| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Korean |
Salads, Korean |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Cucumber |
| 1 1/4 |
ts |
Salt |
| 1 1/2 |
tb |
Sesame Oil |
| 2 |
tb |
Finely Chopped Green Onion |
| 2 |
tb |
Light Soy Sauce |
| 2 |
ts |
Chili Powder |
| 1 1/2 |
ts |
Sugar |
| 1 |
tb |
White Sesame Seeds, Toasted And Ground |
INSTRUCTIONS
Peel the cucumber and cut into wide strips, discarding seed core, then cut
crosswise into sticks. Place in a colander and sprinkle with the salt. Set
aside for 10 minutes to drain, then rinse and dry thoroughly.
Heat the sesame oil in a pan and fry the cucumber with the chopped green
onion over medium heat until it begins to soften. Add the soy sauce, chili
powder and sugar and toss until the seasonings are evenly distributed.
Transfer to a serving dish and sprinkle with the sesame seeds. Serve warm
or slightly chilled.
Typed by Syd Bigger.
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