Nostalgic Appeal
This salad reminds me of those light and refreshing side dishes that my grandmother used to make, where simple ingredients and bold flavors created a delightful and satisfying accompaniment to any meal. The combination of crisp cucumbers and a tangy, spicy dressing is a classic for a reason. It’s a dish that evokes feelings of summertime, freshness, and those happy memories of enjoying a delicious meal with loved ones.
Homemade Focus
While you could certainly buy pre-made salads or dressings, there’s something truly special about making this Korean Cucumber Salad from scratch. You control the quality of the ingredients, and the process of preparing the cucumbers and creating the marinade is surprisingly simple and rewarding.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of refreshing, tangy, spicy, and savory flavors. The cucumbers provide a crisp and cool base, the marinade is a blend of soy sauce, rice vinegar, chili oil, sugar, sesame oil, garlic, and optional sesame seeds and green onions, creating a complex and addictive flavor that complements the cucumbers beautifully.
Ingredient Insights
Let’s explore the key ingredients that make this salad so special! We start with [mini cucumbers or regular cucumbers, thinly sliced or spiralized for a beautiful presentation]. Then comes the [salt, used to draw out excess moisture from the cucumbers]. We also incorporate [soy sauce, rice vinegar, chili oil, sugar, sesame oil, and garlic, creating a vibrant and flavorful marinade]. And finally, the [optional sesame seeds and green onions, adding a nutty crunch and a touch of freshness].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a spiralizer or a sharp knife for preparing the cucumbers, a small bowl for mixing the marinade, and a paper towel for drying the cucumbers.
Ingredients
- 5 mini cucumbers, or 2-3 regular sizes, thinly sliced or spiralized
- 1 teaspoon salt
- 1.5 teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2-3 teaspoons chili oil (adjust to taste)
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional)
- 3 tablespoons green onions, diced (optional)
Step-by-Step Instructions
- Prepare the Marinade: In a small bowl, mix the minced garlic, sugar, sesame seeds (if using), and green onion (if using). Add rice vinegar, soy sauce, and all of the oil. Mix together to coat.
- Prepare the Cucumbers: To make spirals, use a spiralizer, or just use a sharp knife and slice thinly. Salt the cucumbers and leave for 8-12 minutes to sit. Then rinse them with water and lay on paper towels to absorb excess water.
- Marinate and Serve: Put the cucumbers into a bowl. Pour the rice vinegar marinade over the cucumbers and toss to coat. Serve with sesame seeds and green onions on top, if desired.
Troubleshooting
- Cucumbers are too salty: Make sure to rinse the cucumbers thoroughly after salting to remove excess salt.
- Salad is too spicy: Adjust the amount of chili oil to your liking. You can start with less and add more gradually until you reach your desired level of spice.
- Salad is too watery: Make sure to pat the cucumbers dry with a paper towel after rinsing to remove excess moisture.
Tips and Variations
- Use different types of cucumbers, such as English cucumbers or Persian cucumbers.
- Add different vegetables to the salad, such as shredded carrots, sliced onions, or chopped cilantro.
- Add a pinch of red pepper flakes for extra heat.
- Garnish with toasted sesame seeds for a nutty flavor and crunchy texture.
Serving and Pairing Suggestions
This Korean Cucumber Salad is a versatile side dish that complements a variety of meals. It’s perfect for pairing with grilled meats, Korean BBQ, rice dishes, or any Asian-inspired cuisine. It also makes a refreshing and healthy snack on its own.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1/2 cup. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 80-100
- Fat: Approximately 7-9g
- Saturated Fat: Approximately 1g
- Cholesterol: 0mg
- Protein: Approximately 1-2g
- Carbohydrates: Approximately 7-9g
- Fiber: Approximately 1-2g
- Sugar: Approximately 5-7g
- Sodium: Approximately 300-400mg (may vary depending on the type of soy sauce used)
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of vinegar), adjust the calculations accordingly.
Korean Cucumber Salad: A Refreshing and Flavorful Side Dish
Description
This Korean Cucumber Salad is a refreshing and flavorful side dish that’s perfect for any meal! Learn how to make this easy and healthy salad with our step-by-step guide
Ingredients
- 5 mini cucumbers, or 2–3 regular sizes, thinly sliced or spiralized
- 1 teaspoon salt
- 1.5 teaspoons soy sauce
- 1 teaspoon minced garlic
- 3 tablespoons rice vinegar
- 2–3 teaspoons chili oil (adjust to taste)
- 3 teaspoons sugar
- 1 teaspoon sesame oil
- 2 teaspoons sesame seeds (optional)
- 3 tablespoons green onions, diced (optional)
Instructions
- Prepare the Marinade: In a small bowl, mix the minced garlic, sugar, sesame seeds (if using), and green onion (if using). Add rice vinegar, soy sauce, and all of the oil. Mix together to coat.
- Prepare the Cucumbers: To make spirals, use a spiralizer, or just use a sharp knife and slice thinly. Salt the cucumbers and leave for 8-12 minutes to sit. Then rinse them with water and lay on paper towels to absorb excess water.
- Marinate and Serve: Put the cucumbers into a bowl. Pour the rice vinegar marinade over the cucumbers and toss to coat. Serve with sesame seeds and green onions on top, if desired
Recipe Summary and Q&A
Q: Can I make this salad ahead of time?
A: Yes! You can make the salad ahead of time and store it in the refrigerator for up to 2 days. The flavors will meld and become even more delicious.
Q: Can I freeze this salad?
A: It’s not recommended to freeze this salad, as the texture of the cucumbers may be affected.
Q: Can I use a different type of vinegar?
A: While rice vinegar is traditional for Korean Cucumber Salad, you can experiment with other types of vinegar, such as apple cider vinegar or white wine vinegar.