September 03, 2016
Dinner, Lunch, Side Dishes,
Vegetables, Cucumber, Onions, Korean, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Summer, Hand Mix/Whisk, Fat Free, Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spices more
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"This is a simple little banchan that's quick to prepare. You can adjust the chili flakes to your taste - making it more or less spicy. I like this served over hot steamed rice with seasoned bean sprouts, or as an accompaniment to Korean BBQ meats."
Scrub the cucumber thoroughly in running water. Discard both ends of the cucumber. Thinly slice the cucumber and put into a mixing bowl. Peel and thinly slice the red onion in the same manner.
In a small bowl, combine the seasoning ingredients. Pour the seasoning over the cucumbers and onions, and mix lightly but thoroughly with your hand. The chili flakes stain, so you may want to wear a glove while mixing. Serve immediately.
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