| For the Cucumbers | |
1 | In a small bowl mix to dissolve the salt and sugar in the vinegar. |
2 | Pour the sauce over the cucumbers and mix well. Add the gochujaru, chives, and sesame seeds. Mix until combined. Let sit for 20 minutes, then drain any excess liquid and toss with mung bean sprouts. Set aside. |
| For the Daikon | |
3 | Using vegetable turner, shred daikon. Let soak in ice cold water for about 10-15 minutes to draw out the bitterness and make it crisp. Drain and set aside. |
4 | Shred carrot on vegetable turner, no need to soak. Mix with daikon and toss lightly with rice vinegar, salt, and pepper |
| To Serve | |
5 | On platter, put the shredded daikon/carrot mix, top with cucumber/sprout salad. Garnish with thinly sliced red onion. |
Items assigned to this store will be reassigned to "any store."
If you have a change of heart later, you can always add it back. :)
If you have a change of heart later, you can always add it back. :)
