3 lb pickling cucumbers, peeled
1 medium onion, peeled
1 tbsp kosher salt, plus...
1 tsp kosher salt
3 1/2 tbsp lemon juice
1/4 tsp cayenne pepper (or more)
2 tbsp crushed roasted sesame seeds
1 1/2 tbsp sesame oil
Directions
Cut the cucumbers and onion into very fine slices (a
food processor may be used for this). Sprinkle with
salt, mix well, and set aside in a bowl for an hour.
Drain all the accumulated liquid and discard. Add the
lemon juice, cayenne pepper (Koreans like this dish
very hot), sesame seeds, and sesame oil. Mix well,
cover, and refrigerate. Serve cold or at room
temperature.
Source: Madhur Jaffrey's World-of-the-East Vegetarian
Cooking Typed for you by Karen Mintzias
Servings: 6 servings
Korean-Style Cucumber Salad Recipe brought to you by Recipe Ideas
Categories: Cucumber; Korean; Salad; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked far back into distant history, in fact as far back as the early Egyptians, and potentially, even further back. Interesting though that is, these, early recipes were just simple hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the oldest recipe discovered so far, according to historians is a series of clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful and blissful. Later on, in The time of the romans 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were separated into starters, main course and desserts, something we still use today. He also recounts how the ancient chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. Moving our culinary historical trip onwards, there are a couple of cookery books which appeared in the 1300s ; one book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, they are not about the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as rosemary and coriander. These new herbs and spices was responsible for an increase in books on cooking, most of which still exist in private cookery archives. When we get to the 20th century, recipe publications were highly popular mostly as a result of higher levels of literacy, increased leisure time and having more money. The arrival of TV brought us TV cooks and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes such as those found on this recipe site. |
We hope you enjoy this Korean Style Cucumber Salad recipe.
