Ingredients
Part 1:
- 5 each korean or japanese cucumber (washed and sliced thinly)
Part 2: Kimchee base
- 5 each korean or japanese cucumber (washed and sliced thinly)
- 12 ounce rice wine vinegar
- 1 ounce ginger (peeled / skinned)
- 2 ounce garlic (whole)
- 9 ounce white onion (rough dice)
- 5 ounce asian pears (peeled / skinned)
- 6 ounce fish sauce
- 8 ounce korean pepper flakes
Preparation
Baking Directions:
Combine all ingredients in Part 2 except Korean pepper flakes.
Completely blend well until the contents reach a smooth texture.
Place the kimchee base contents in a medium bowl, add Korean pepper flakes and fold until completely mixed in.
To assemble: Mix sliced cucumbers and kimchee base and toss well.
