Korean Cucumber Salad Recipe

Ingredients
<br>- 1/4 cup white vinegar
<br>- 1/4 teaspoon black pepper
<br>- 1/2 teaspoon red pepper flakes
<br>- 1 teaspoon vegetable oil
<br>- 2 tablespoons sesame seeds
<br>- 1 cucumber, thinly sliced
<br>- 1/2 green onion, sliced
<br>- 1/2 carrot, julienned
<br><p></p>Directions
<br>step 1: In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
<br>step 2: Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
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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

Directions
step 1: In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
step 2: Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

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