cucumber banchan

Channeling my inner umma, I've been making one of my favorite banchan- cucumber. I make these with Persian or Kirby cucumbers. I think the the Kirbys keep longer in the fridge- maybe it's the thicker skin? They've become my go-to snack. I crave them all the time!

cucumber banchan

8-10 small cucumbers (Kirby or Persians work best)
2 teaspoons coarse sea salt
2-3 cloves of garlic, grated
1 tablespoon sesame oil
1 teaspoon toasted sesame seeds (optional)

1. Wash and cut cucumbers (halved, cut 1" pieces).
   
   
   
2. Sprinkle salt over cut cucumbers and gently massage. Place cucumbers in a colander and drain for 30-45 minutes. This salt steps removes bitterness and enhances the flavor of the cucumber.
   
3. Gently rinse the cucumbers, being careful not to rinse away all the salt. Drain excess water and place in a bowl.
4. Add garlic + sesame oil and toss. 
   
5. Garnish with sesame seeds, if using. Serve.