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   COOKING      Do you have a recipe for boiling water?      26,839 messages   

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   Message 24,080 of 26,839   
   Ben Collver to All   
   Korean Cucumber Salad   
   27 Sep 25 08:52:24   
   
   TZUTC: -0700   
   MSGID: 33561.fidonet_cooking@1:105/500 2d3dc151   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Korean Cucumber Salad   
    Categories: Korean, Salads   
         Yield: 4 Servings   
       
         2 md Persian cucumbers (454 g);   
              - sliced 1/4"   
         1 ts Salt (5 g)   
         2    Green onions (15 g);   
              - finely chopped   
         1 tb Rice vinegar (15 ml)   
         1 tb Soy sauce (15 ml)   
         1 ts Maple syrup or sugar (5 ml)   
         1 tb Gochugaru (Korean red chili   
              - flakes) (6 g)   
         1 ts Toasted sesame oil (5 ml)   
         1 ts Minced garlic (3 g)   
         1 ts Toasted sesame seeds (4 g)   
       
     Preparation time: 10 minutes   
        
     Crisp, refreshing, and full of bold flavour, this spicy Korean   
     cucumber salad recipe is an easy side dish you'll make all summer   
     long!   
        
     Place the sliced cucumbers in a colander and sprinkle with salt. Toss   
     gently and let sit for 15 minutes to draw out excess moisture.   
        
     After 15 minutes, rinse the cucumbers briefly under cold water to   
     remove excess salt. Drain well and gently pat the cucumbers dry with   
     a clean kitchen towel or paper towels.   
        
     In a mixing bowl, combine the green onions, rice vinegar, soy sauce,   
     maple syrup, gochugaru, sesame oil, minced garlic, and sesame seeds.   
        
     Add the drained cucumbers to the dressing and toss gently to coat   
     evenly.   
        
     You can serve it immediately or chill in the refrigerator for 10 to   
     15 minutes to allow the flavors to meld.   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:    
       
   MMMMM   
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