A fast and easy side dish to complement any Korean dinner. You can also substitute the cucumbers for green, red or yellow peppers or even slightly steamed broccoli, green beans or asparagus!
|1 medium cucumber (about 8")||1 carrot (optional)|
|1 scallion||2 tbl. soy sauce|
|1 tbl. sesame oil||1 tbl. white vinegar|
|1/2 tsp. garlic||1/2 tsp. white sugar|
|1/2 tsp. pepper||1/2 tsp. red pepper powder|
|1 tsp. sesame seeds||(optional)|
|Skinning the cucumber is optional. Pictured here is a half-skinned cucumber.|
|Slice the cucumber into 1/4" thick discs.|
|Slice the carrot and chop the scallion. Add both to the bowl of cucumbers.|
|Add the soy sauce, sesame oil, vinegar, garlic, white sugar, pepper, sesame seeds and red pepper powder. Mix well and serve.|
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