When I lived in Korea for a couple of years, I was so impressed with how deliciously they prepared their fresh vegetables and this was one of my favourite dishes. You can make this completely raw by not toasting the sesame seeds, but in that case I would recommend still adding a few drops of the sesame oil to the vinegar mixture for flavour, but it’s up to you.
- 1/4 cup apple cider vinegar
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 tsp sesame oil
- 2 tbsp sesame seeds
- 1 cucumber, thinly sliced
- 1/2 green onion, sliced
- 1/2 carrot, julienned
- 1/2 red pepper, sliced
Step 1: In a medium bowl, stir together apple cider vinegar, black pepper, and red pepper flakes.
Heat oil in a saucepan over medium-high heat.
Step 2: Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
Step 3: Enjoy! And if you really want to make it an authentic Korean experience, say “Chalmok-gesimnida” (kinda long but just try) right before you eat. It means “I will eat well,” and Koreans usually always say this out loud before eating 🙂