| Prep: 10 mins | Cook: 5 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 78 | 3g | 0.5g | 12g |
| sugars | fibre | protein | salt |
| 5g | 1g | 2g | 2.2g |
Why I Love South Korean Spicy Korean Cucumber Salad
One aspect of food I profoundly adore is its ability to serve as a universal language, effortlessly breaking down cultural barriers one plate at a time. It’s for this precise reason I’ve developed a deep affinity for the Spicy Korean Cucumber Salad—a magnificent blend of diverse flavours embodied in a single, thrilling dish. From my Seattle upbringing to my Japanese roots, this dish rewarded me with a fresh appreciation for the art of food transcending boundaries.
A Renewed Perspective on Salads
With each refreshing bite of the Spicy Korean Cucumber Salad, it’s a vivid reminder that salads aren’t confined to leaves and vinaigrette. Brought to life by the zesty magnificence of Korean chili powder and the tangy mystery of white vinegar, the dish offers a vibrant kaleidoscope of flavors. Not forgetting the omnipresent hint of garlic and the cheerful crunch of cucumbers that force a reconsideration of salad’s role in our culinary adventures.
Building Bridges Between Cultures
In crafting this recipe, I found my admiration sparked by Korean-American celebrity chef, Judy Joo. Known for her unique fusions, she beautifully integrates elements from various culinary disciplines into mouthwatering dishes that dazzle the taste buds. The Spicy Korean Cucumber Salad echoes this same universal appeal—simultaneously resonating with my Pacific Northwest upbringing, my Japanese heritage, and introducing me to the bold world of Korean cuisine.
Similarly, you may notice an uncanny resemblance to the Japanese Sunomono—a cucumber-based salad frequently served as an appetizer. However, the Spicy Korean Cucumber Salad brings to the table a unique vibrancy, triggered by the incorporation of chili pepper and Korean chili powder. That being said, those who enjoy the subtle elegance of Sunomono might find themselves intrigued by this daring, Korean twist.
In contrast, this salad pairs beautifully with the gentleness of steamed white rice or the succulence of Bulgogi, a signature Korean barbecue dish. It serves as a refreshing contrast, the perfect palette cleanser and able companion to an array of main dishes.
To say I love this recipe is a profound understatement. The Spicy Korean Cucumber Salad is more than a recipe, it is a culinary journey—an opportunity to venture beyond the familiar, to embrace the shock of the new and to make a delicious discovery along the way.
What You’ll Need
- 3 medium cucumbers
- 1 tablespoon of salt
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 chili pepper, finely chopped
- 1/4 cup of white vinegar
- 1/4 cup of Korean chili powder (gochugaru)
- 2 tablespoons of sugar
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame seeds
- 1 tablespoon of sesame oil
Method
Step One
Begin by preparing your cucumbers. First, thoroughly wash them under cold water. Next, thinly slice the cucumbers, discarding the ends. Once they are sliced, place them in a large bowl and sprinkle the tablespoon of salt over them. Mix the salt and cucumbers together, ensuring that the cucumbers are well-coated. Let the cucumbers sit for about 15 minutes – this will draw out any excess water.
Step Two
While the cucumbers are sitting, you can prepare the rest of your ingredients. Thinly slice your green onions and finely chop your chili pepper. Then, mince your garlic clove. Set these ingredients aside.
Step Three
Next, it’s time to create the dressing for your salad. In a small bowl, combine the white vinegar, Korean chili powder (gochugaru), sugar, and soy sauce. Stir these together until the sugar has dissolved and the ingredients are well-combined.
Step Four
At this point, your cucumbers should have sat for long enough. Rinse them under cold water thoroughly to remove the salt, then drain and pat dry with a kitchen towel. Transfer them back into the large bowl.
Step Five
Add the green onions, minced garlic, and chopped chili pepper to the cucumbers. Then, pour the dressing over these ingredients. Toss everything together until all the ingredients are evenly coated in the dressing.
Step Six
Finally, sprinkle the tablespoon of sesame seeds and drizzle the sesame oil over the salad. Mix one more time to incorporate these final ingredients. You can serve your Spicy Korean Cucumber Salad immediately, or refrigerate it for a few hours to let the flavors meld together. Enjoy!
