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Korean Cucumber Salad

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
2 servings
Lunch Korean
Korean Cucumber Salad
Ingredients
  • 1/4 cup white vinegar
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon vegetable oil
  • 2 tablespoons sesame seeds
  • 1 cucumber, thinly sliced
  • 1/2 green onion, sliced
  • 1/2 carrot, julienned
Instructions
1
Combine the vinegar, black pepper, and red pepper flakes in a medium-sized bowl.
2
Heat oil in a saucepan over high heat, stirring occasionally until the oil is hot. Add sesame seeds and reduce the heat to a medium level. Cook for 5 minutes, stirring occasionally until the sesame seeds turn brown. Use a slotted spoon to carefully remove the cooked sesame seeds from the saucepan and add them to the bowl containing the vinegar mixture.
3
Combine the cooked sesame seeds with the cucumber, green onions, and carrot in the bowl. Cover the bowl with a lid or plastic wrap and refrigerate for at least 5 minutes.