Spicy Korean Cucumber Salad

Korean cuisine has gained widespread popularity for its vibrant flavors and health benefits. One of the standout side dishes is the Spicy Korean Cucumber Salad, known for its simplicity and taste. This salad is not just refreshing but also adds a flavorful kick to any meal.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/2 teaspoon salt
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tablespoon Korean red pepper flakes (Gochugaru)
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce
• 1/2 teaspoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• Fresh cilantro (optional) for garnish

Instructions

1. Prepare the cucumbers:
   Thinly slice cucumbers, sprinkle with salt, and let sit to remove moisture.
   Rinse and drain the cucumbers, then squeeze out excess water.
2. Make the dressing:
   Mix garlic, Korean red pepper flakes, sesame oil, soy sauce, sugar, and rice vinegar.
3. Combine and marinate:
   Mix cucumbers and green onions, then add the dressing and toss well.
   Marinate the salad for at least 10 minutes.
4. Finish and serve:
   Sprinkle toasted sesame seeds before serving, and add fresh cilantro if desired.

Serving Suggestions

Sprinkle with toasted sesame seeds and fresh cilantro before serving. This salad pairs well with traditional Korean dishes like Bibimbap, Bulgogi, or Korean BBQ, and can also complement grilled meats, tacos, or burgers for a fusion twist.

Variations and Customizations

Experiment by adding other vegetables like carrots or radishes. Adjust the spice level by altering the amount of Gochugaru or using a milder chili powder for a less spicy version.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to two days, but it’s best enjoyed within the first 24 hours to maintain crispness.

Health and Dietary Considerations

This vegan and potentially gluten-free salad, using gluten-free soy sauce, offers a flavorful, low-calorie option suitable for various diets.

Cultural Significance

In Korean cuisine, banchan like Spicy Korean Cucumber Salad play a vital role in providing diverse flavors and textures to complement main dishes. Known as “Oi Muchim,” this salad reflects the simplicity and bold flavors of traditional Korean cooking.

FAQs

• Can I use a different type of cucumber? Yes, you can use any variety of cucumber. English cucumbers or Persian cucumbers work well due to their thin skin and fewer seeds.
• How do I make it less spicy? To reduce the spiciness, decrease the amount of Gochugaru or substitute it with a milder chili powder.
• What can I substitute for Gochugaru? If you can’t find Gochugaru, you can use red chili flakes, although the flavor profile will be slightly different.
• Can I prepare it in advance? Yes, you can prepare the salad a few hours in advance. Just be sure to store it in the refrigerator until ready to serve.
• Is there a low-sodium version? For a lower-sodium version, use a low-sodium soy sauce and reduce the amount of added salt during the initial cucumber salting step.

Conclusion

Spicy Korean Cucumber Salad offers a delightful blend of cucumber crunchiness and Korean spice. Easy to make, healthy, and versatile, it adds a flavorful touch to any meal, appealing to both newcomers and enthusiasts of Korean cuisine.