[Monthly Ingredient Recipe] Cucumber Yuzu Salad

[FAM Times = Ji Mi-ok] The Rural Development Administration (RDA) has selected yuzu, mature pumpkin, and five-color rice as the 'Recommended Ingredients of the Month for November' and introduced recipes for them.

Dishes using yuzu, such as cucumber yuzu salad, shrimp yuzu mayo, and yuzu yakbap (sweet rice), were introduced.

For more details regarding the November ingredients, visit the RDA's agricultural technology portal 'Nongsaro (www.nongsaro.go.kr) - Living Culture - Food - Food of the Month'.

Nongsaro provides detailed information about the selected ingredients, including their origins, purchasing tips, storage and preparation methods, ways to eat them, and nutritional information. It also features home-style and institutional-catering recipes for turning the selected ingredients into special dishes.

▶ Cucumber Yuzu Salad(2 servings) How to make

ㅇ Main ingredients: Cucumber (1), Onion (1/4), Red chili (1/2), Yuzu (1)

ㅇ Sub-ingredients: Salt (1/2T), Sugar (1t), Prepared hot mustard (1/2t), Soy sauce (1/2t)

ㅇ Instructions

1. Cut the cucumber lengthwise into quarters, remove the seeds, and cut it into sticks. Cut the onion into thick strips.

Cut the red chili in half, remove the seeds, and slice it diagonally.

2. Sprinkle the cucumber with salt and let it sit for 10 minutes, then drain off the liquid it releases.

3. Cut the yuzu in half and squeeze out the juice, then remove a thin layer of peel and finely chop it.

4. Mix the yuzu juice with the yuzu peel, sugar, prepared hot mustard, and soy sauce to make the dressing.

5. Put the vegetables and the seasoning sauce in a bowl and toss them together.

Ji Mi-ok jimi@famtimes.co.kr