Cetriola Furiosa
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Cetriola Furiosa
About 30mThe creator did not say, so Clip Recipe estimated this from the ingredients and steps.
Serves 2
Directions
- 1Slice the cucumbers in half and then into half-moons. Cut the carrots into julienne strips.
- 2Place the cucumbers and carrots in a bowl, sprinkle with salt, mix, and let rest.
- 3Thinly slice the scallions and the white onion.
- 4In a small bowl, combine minced garlic, grated ginger, and gochugaru.
- 5Heat the seed oil until boiling and pour it over the garlic, ginger, and gochugaru mixture.
- 6Squeeze the cucumbers and carrots to remove excess water, then add them back to the bowl.
- 7Add the sliced scallions, onion, sugar, and the prepared condiment oil mixture, then add the soy sauce, vinegar, and sesame oil.
- 8Mix well, adjust salt if needed, and serve sprinkled with sesame seeds.
Ingredients
- 2-3 whole cucumber
- 2 whole carrot
- 1 tsp salt
- 2 whole scallion
- 1/2 whole white onion
- 3 clove garlic
- 1 piece fresh ginger
- 1 tbsp gochugaru
- 4 tbsp seed oil
- 3 tbsp soy sauce
- 2 tbsp dark rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- sesame seed (optional)
Equipment
knifecutting boardlarge bowlgratersmall bowlsaucepan
Tips
- You can make this ahead of time and store it in an airtight container in the refrigerator for up to 3-4 days.
- The salad becomes more flavorful after resting for a few hours as the ingredients meld together.
