This cucumber salad is one of my favorite things. It is also very similar to a quick salad my mom would make for a side dish when she would make teriyaki chicken for dinner. I’ve also made it just as a quick lunch or snack. More often then not I make this for a side dish for our Korean BBQ nights. It’s perfectly crisp and refreshing and it really helps to balance the spicy and deliciously fatty, Pork Bulgogi.
Yield: 2c Salad
1 English Cucumber
1/4c Rice Wine Vinegar
2T Soy Sauce
1T Sesame Oil
1t Chili Garlic Paste
1T Sesame Seeds
To Start: Slice the cucumber thin, I use a mandolin on the second thinnest setting.
Step One: Mix all the ingredients together (except cucumbers).
Step Two: Add cucumbers to the mix and let sit in the fridge for at least 20 minutes.
Garnish: Sprinkle with toasted or un-toasted sesame seeds.