This is my last summer here in Georgia before I move to Korea. Even in the small suburban city that I’m from, a lot of people have their own little gardens and give their surplus food to neighbors, friends, or coworkers. Last week my mom had a kind coworker bring her some, but since my mom only uses cucumber in an Iranian yogurt dip, she gave them to me.
Korean meals are usually served with many side dishes (반찬). This one I remember usually around summer time, and I love it. Turns out it’s not that difficult to make! The flavors are bright, sharp, and refreshing. Give it a try sometimes with a bowl of rice. I eat it that way for lunch sometimes.
- 1/4 spoon sugar
- 1/2 spoon 고추장 (Korean pepper paste)**
- 1/4 spoon 고차가루 (Korean pepper flakes)
- 1 TBP Vinegar
- 1 cucumber
- 1 clove Garlic (minced)
- 1/2 small onion
- 1 Green onion
**The pepper paste can be substituted with soy sauce.
- Cut the cucumbers, place in a bowl. Sprinkle them with salt and set them aside for 3-5 minutes to let the salt work its magic drawing out the water from the cucumbers.
- Prepare the rest of the vegetables.
- Wash the cucumbers of the excess water and salt well.
- Mix the vinegar, red pepper flakes, red pepper paste, and sugar.
- Combine everything in one bowl and pour the sauce from Step 4 on top. Mix together until the sauce covers everything.
This is good to eat on for a few days with meals or simply with a bowl of rice.