Cucumbers fresh from the garden or farmers market are great. Chilled and dipped in Ssamjang takes them to a whole new level.
2 to 3 Fresh cucumbers
2 tablespoons Ssamjang*
1 tablespoon Gochujang
1 teaspoon doenjang
1 teaspoon rice wine, white wine, or rice wine vinegar
1 clove garlic
1 teaspoon honey
½ teaspoon toasted sesame oil
Smash and fine chop the garlic.
Mix all Ssamjang ingredients together in a small bowl then cover and chill for at least 15 minutes.
Wash the cucumbers in cold water and peel if desired.
Cut in half from top to bottom and remove the seeds.
Cut each half into three or four "spears".
If the cucumber spears are long, cut the pieces in half cross wise.
Place some ice in a larger serving bowl and lay the spears atop the ice.
Once chilled, serve the cucumber with the ssamjang dip and enjoy the contrast of spicy and cold.
Korean radish is used in soups, stir fry, braises salads, and kimchi. There are also some simple and delicious ways to use them.
1 smaller Korean radish (about 1 pound)