Sunday, October 7, 2012

Cucumbers with Chiles, Vinegar & Sesame Oil

This recipe is my version of a dish my grandfather used to make. Can be served at either room temperature or cold out of the frig. 

2 hothouse or Japanese cucumbers, cut into 2" lengths
1 tsp. salt (to remove excess water from the cucumbers)
2 red Jalapeno peppers, seeded & sliced
2 cloves garlic, minced
2 tbsp. hot bean paste
2 tbsp. sugar
3 tbsp. rice wine vinegar
1 1/2 tbsp. sesame oil

1. Wash cucumbers, cut into 2" lengths (or slices) and place in colander set over a bowl. Toss with 1 tsp. of salt and let drain 30 minutes to 1 hour. Pat dry and place in a medium bowl.

2. Add remaining ingredients; stir well, cover (or place in a Ziploc bag) and refrigerate for at least 1 hour, preferably overnight. Stir the cucs if they're in a bowl or turn the Ziploc bag over several times while they're marinating.

Cut the cucumbers into 2" lengths. 

Place in a colander and toss with 1 tsp. of salt. Let sit for 30 minutes to an hour to drain out the excess water in the cucumbers.

Blot the cucumbers dry with paper towels. Do not rinse with water.

Slices red chiles & minced garlic.

Place cucumbers in a bowl and add toss with sliced red chiles, minced garlic, hot bean paste, rice wine vinegar, sugar and sesame oil. 

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