Whip up this quick salad with pantry staples and a few Asian or Persian cucumbers. Every home cook has a different take, but we're yet to try a version of this banchan that wasn't delicious. —INGRAIN, Summer 2019
1 medium or 2 small cucumbers (Asian or Persian)
1 clove garlic
1 tablespoon soy sauce
1 tablespoon rice vinegar
½ teaspoon eojang (fish sauce, optional)
1 teaspoon gochugaru (red pepper flakes)
1 teaspoon sugar or honey
2 teaspoons sesame seeds (toasted)
1 medium or 2 small cucumbers (unpeeled) into ¼-inch rounds or thin strips (discard ends).
1 clove garlic (minced) + 1 scallion (chopped; white and light green tops only) + 1 tablespoon soy sauce + 1 tablespoon rice vinegar (unseasoned) + ½ teaspoon eojang (fish sauce, optional) + 1 teaspoon gochugaru (red pepper flakes; or to taste) + 1 teaspoon sugar or honey together in a medium bowl.
Cucumbers in dressing until well coated and sprinkle 2 teaspoons sesame seeds (toasted) on top. Season with sea salt (or soy or fish sauce) to taste if needed and refrigerate salad for 10 to 15 minutes to allow flavors to meld. Serve immediately.