Great as a snack or paired with any Korean dish.
4 Persian cucumbers
2 tsp sea salt
2 star anise
2 tsp Asian sesame oil
2 tsp natural rice vinegar (not seasoned)
Pinch of sugar
1 tbsp roasted and crushed sesame seeds
Pinch of kochukaru
Freshly cracked black pepper
Step 1: Rinse your cucumbers, then dry them well. Slice them into thin rings on a slicer like a Japanese benriner or a mandoline, sprinkle with the salt and place in a bowl.
Step 2: Heat a pan over medium heat for 1 minute, then add the star anise, shaking the pan just until you smell the aroma of the spice. Add the cucumbers to the pan.
Step 3: While the cucumbers are cooking, mix the sesame oil, vinegar, sugar, sesame seeds and kochukaru in a small bowl, then add the mixture to the cucumbers in the pan.
Step 4: Crack some black pepper from a pepper mill over the cucumbers and mix again. Cook for 1 minute more. Remove from the heat and scoop into a bowl.
Step 5: Chill the bowl for 30 minutes. Makes enough for 2 to snack.
See more recipes from L.A. Son.
Reprinted with permission from L.A. Son: My Life, My City, My Food (2013, Harper Collins Canada)