Korean Cucumber Salad

As a pre-teen, I had the benefit of being introduced to a whole new culture as well as a different cuisine.  When I was just ready to leave my K-6 elementary school a new family moved into Parker Ford.  The mother of the family was Yu Shin, a post-Korean War bride from South Korea.  Our families became close friends over the years, and the experience opened up a whole new world for us.  Anytime we shared a meal, new experiences were expected.  Water chestnuts, bamboo shoots, tempura shrimp and vegetables…these were not commonplace in the sixties, but after all this was someone who bought soy sauce by the gallon.

I can still remember the first time I ate seaweed.  It was served as thin sheets wrapped around rice, and it was actually delicious.  Yu Shin taught us how to use chopsticks, and when my two brothers and I found out that belching is a way of complementing the meal in Korea…well, we were in heaven!

Dad was always game to try anything new, and the kimchi that Yu Shin would make was his obsessive favorite.  Kimchi is a type of pickled cabbage and is very spicy.  Dad loved it, so much so that when we attended the 1964 World’s Fair in New York City, he sought out the Korean pavilion just for a side of the stuff.  Even the Koreans looked at him strangely that day!

One dish that Yu Shin introduced to us was a simple cucumber salad.  It makes a great side dish, has a unique refreshing taste, and is perfect for hot weather picnics.  The sesame oil is optional, but it does give the dish a deeper dimension.

KOREAN CUCUMBER SALAD

Ingredients:

2-3 cucumbers, peeled and thinly sliced

3 Tablespoons soy sauce

1-2 teaspoons white vinegar

1 teaspoon of sesame oil (optional)

dash of ground (cayenne) red pepper

Peel and remove one end of the cucumbers.  Retaining one end provides a “handle” that can be used while slicing.

Slice the cucumbers thinly, about 1/8” thick, using a sharp knife.

Place the sliced cucumbers in a sealable plastic container.

Combine all ingredients.  I only use 1 Tablespoon of white vinegar.  Some like to add a few diced onions and/or a dash of ground black pepper, too.  Toss to coat the cucumbers.  You may have to play around with the ground red pepper until the amount suits your personal preference.

While some people like to serve the dish immediately, I’ve found that it improves if allowed to sit, refrigerated, for a few hours, permitting the cucumbers to marinate.  Look at the difference of the cucumbers in this picture with the post's lead photo, which shows cucumbers that have marinated for a couple of days.