Wednesday, April 30, 2008

Kaffir Lime Turkey with Korean Cucumber

dinner entree + 2 veggie + 1 salad serving

Korean marinated cucumber:

½ cup distilled vinegar or rice vinegar
2 tablespoons soy sauce
Dash of dashida (dried soup stock made from essence of seafood or beef)
2 teaspoons sugar
2 teaspoons gochuchang paste, plus more to taste, or thai hot sauce
1 teaspoon toasted sesame oil
½ English cucumbers, thinly sliced
1 tablespoon sesame seeds, toasted

Whisk together the vinegar, soy, dashida, sugar, spicy hot sauce, and sesame oil in a large bowl. Add the cucumber and stir until combined. Sprinkle with sesame seeds and let marinate at least 1 hour before eating.

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