(by Clara Park)
Adapted from Koreatown by Deuki Hong and Matt Rodbard
(Mama Park doesn’t use recipes)
1 1/4 lb. cucumbers, washed, trimmed and cut into 1/4-in. slices
1 1/2 t. kosher salt
1 1/2 t. sugar
1/2 c. grated Asian pear
1/3 c. kochugaru (Korean chili flake)
2 t. freshly grated ginger
1/4 c. fish sauce
2 cloves garlic, minced
2 T. sugar
Toss together cucumbers, salt, and 1 1/2 t. sugar in a large bowl.
Let sit for 15 minutes.
Combine remaining ingredients in a small bowl and set aside.
Drain liquid from cucumbers.
Add marinade, and toss to coat, making sure each piece is covered.
Refrigerate for at least 2 hours.
(Read Spaghetti and Kimchi, the story that accompanies this recipe.)
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