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
Food historians have traced the existence of recipes back into distant history, certainly as far into history as early Egypt, and potentially, even further back. Interesting though that maybe, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the oldest recipe found, according to food historians is a collection of ancient tablets in the Sumerian language which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts describing recipes cooked by his fellow Romans. In his scrolls, Apicius tells us how the roman meals were split into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the chefs of Roman times made use of a wide range of spices and herbs, including many that are still in use today for example basil, rue and asafoetida. As our culinary historical trip moves on a few more years there are a couple of interesting recipe books which were published in the fourteenth century - a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are nothing to do with the curry that we all know today, but rather recipes for the types of food enjoyed by the rich people of the time. Later, in the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab cooking, such as parsley and basil. These new herbs and spices created an outbreak in manuscripts on cooking, the majority of which still exist in private libraries. During the following few centuries, the powerful families of Wesstern Europe tried to offer the most exotic banquets, and as a consequence, cooks and their recipe collections were greatly in demand. Even so, it was during the 1800s that formal cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing recipes for their fellow cooks to enjoy. By the advent of the 1900s, recipe publications were starting to become popular due to more people being able to read, people having more spare time and having more money. |
We hope you enjoy this Korean Style Cucumber Salad recipe.
