banchan-style sesame cucumbers, redux

redux vegetable lux ::::

The first rule of blogging is to never repeat a blog entry, lest you bore your readers and look like a doofus for blabbering endlessly about one thing. In my case, I’m going to break that rule, just a little. When I blogged about the bulgogi-style tofu with cucumbers and rice on the side, I felt the sesamed cucumber recipe kind of got lost, pushed aside, and was overwhelmingly underappreciated. I am reblogging, but casting aside the tofu this time, allowing the cucumbers their time in the limelight. They are just that good.

I recently just made these again, always cursing myself for not making more. I ate most of them alone, without rice or the fiery tofu, perfectly happy to call the wrinkled cukes my salad for the meal.

One year ago: miso-glazed eggplant

Two years ago: rainbow cookies (New York-style)


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.




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