Cucumber Salad

Thankful to finally have a kitchen back after getting all of the wedding business out of it, I want to COOK!

Since it has been hot, I've been wanting to grill, so I cheated and bought some pre-marinated Bulgogi (Korean BBQ Beef) from Trader Joes. It isn't exactly correct per what I've had at Korean restaurants but it's still tasty and very tender. To accompany the grilled meat, I of course had some Kim Chee on hand and added my own take on a Korean Cucumber Salad.

It was spicy, crisp, sweet and cool, and went perfect with the heat and sweetness of the grilled beef.

Korean 'inspired' Cucumber Salad
yields about 6 cups

1/2 cup rice vinegar
3 tablespoons Chili Paste (Sambal Oelek) - adjust for the desired heat level
1 tablespoon soy sauce
drizzle of toasted sesame oil
2 tablespoons black and white sesame seeds - toasted
1 English Cucumber - washed, peel on, julienned on the bias
2 Green Onions, thinly sliced on the bias
1 Carrot, julienned
1/2 small Diakon Radish, julienned

1. Mix together the vinegar, chili paste, soy sauce, sesame oil and sesame seeds.
2. Mix in remaining ingredients.
3. Cover and refrigerate at least 10 minutes. Best if left to marinade a few hours.
4. Toss occasionally while marinating and again right before service.
   

This recipe made about 6 cups, which would normally be plenty for 4 people as a side, but Eric and I polished it all off in one sitting (of course).