Adam Liaw’s Korean cucumber salad
This simple salad is usually served as a side, and is perfect when you want some flavourful fresh vegetables to go with your meal.
Ingredients
2 Lebanese cucumbers
½ brown onion, thinly sliced
2 garlic cloves, minced
1 tsp caster sugar
2 tbsp soy sauce
1 tsp rice vinegar
2 tsp Korean hot chilli flakes
2 tsp sesame oil
2 tsp toasted sesame seeds
Method
Peel the cucumbers in alternating strips, leaving some of the skin on. Slice into thin ovals on the diagonal. Combine with the onion, garlic, sugar, soy sauce, vinegar, chilli flakes, sesame oil and sesame seeds and mix by hand until completely combined. Serve immediately.
Adam’s tip: Banchan are usually prepared in advance and kept in the fridge. Grab some small, airtight, stackable containers and get your small plate rotation started.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-korean-cucumber-salad-20240930-p5keql.html