banchan-style sesame cucumbers, redux
Recipe type: vegetable
Prep time: 
Total time: 
Serves: 2-3
  • Persian cucumbers (I used 775 g = 27 ounces), or other small seedless cucumbers
  • 2½ tablespoons kosher salt
  • 2 teaspoons sesame oil
  • 2 teaspoons honey
  • 1 teaspoon white vinegar
  • 1 teaspoon minced garlic
  • 2 teaspoons sesame seeds
  1. Wash cucumbers well.
  2. Using your trusty mandolin (or a painstakingly steady knife and lots of time and patience), slice thinly. I used my 1.3 mm setting on my mandolin.
  3. Add 2½ tablespoons kosher salt to sliced cucumbers, mix well and allow to sit for 30-40 minutes.
  4. Add water to cover and place in refrigerator overnight.
  5. Rinse well and squeeze out moisture with thick cheesecloth (or clean tea towel).
  6. Season with sesame oil, honey, vinegar, garlic, and sesame seeds. You may want to add a little salt, depending on how much you rinsed it off earlier (but it will pull out some of the moisture).
  7. Chill. Lasts for 1 week in the fridge.
Recipe by story of a kitchen at