Korean Cucumber Salad Recipe (spicy, easy, vegan) - Carlo Cao (2024)

FAQs

What to put on Korean cucumber salad? ›

Ingredients In Korean Cucumber Salad

Rice Vinegar– best for flavor but in a pinch substituting with apple cider vinegar, or champagne vinegar is fine. Green onions- or scallions add lovely flavor and color. Sesame oil– toasty deep flavor. Sesame seeds – for finishing the salad, and adding texture.

Korean cucumbers are generally thinner and longer than other cucumber varieties and are typically used fresh to make pickles, side dishes, and salads.

When it comes to making the best cucumber salads, I find that unless you take the time to properly salt and drain the cukes, the end product is watery, limp, and less than tasty. This easy extra step makes extra crunchy slices, takes almost no effort at all, but gives a big payout in the crunch department.

Cut cucumbers in half lengthwise and then crosswise into 1/8-inch-thick half moons. Place in a medium bowl and mix thoroughly with salt. Let stand at room temperature for about 30 minutes. Meanwhile, combine garlic, scallions, ginger, vinegar, chile powder, sugar and fish sauce in a medium nonreactive bowl.

The marinated cucumbers can be refrigerated in an airtight container for up to 2 days. Bring to room temperature before serving.

Korean Cucumbers are medium to large in sized cucumbers with green and white-green skin. The flesh is crisp and soft, with edible cream-coloured seeds. Eaten raw, Korean cucumbers are crunchy and sweet without the bitterness associated with other varieties of cucumber.

Persian Cucumbers

They have a mild flavor and thin skins, so they're great sliced or chopped for salads and snacking, or even tossed in the blender to make a Spicy Cucumber Margarita. And because they're available year-round, Persian cukes are another good choice for pickling.

Long English Cucumber

Long English Cucumbers have a good crunch with thin, delicate skin that's easy to digest. The best part: you don't even need to peel them—just slice 'em up and eat them as the perfect quick snack. This type of Cucumber is great in salads as well as a ton of other things, too!

Enhance the taste of cucumbers by incorporating herbs and spices. Sprinkle freshly chopped mint, basil, cilantro, or dill over sliced cucumbers to add a burst of freshness. Additionally, spices like black pepper, cumin, or paprika can provide a subtle kick to the cucumbers, making them more interesting and flavorful.

You can slice cucumbers thinly and toss them with red onions, tomatoes, fresh herbs (such as dill or mint), olive oil, lemon juice, and salt for a refreshing side dish. Tzatziki: Tzatziki is a Greek yogurt and cucumber sauce or dip.

Should I salt cucumbers before making salad? ›

No matter how you dress them, salting and draining sliced cucumbers maximizes crunchy texture. The challenge: More often than not, by the time you eat a cucumber salad the cucumbers have gone soft and watery, losing their appealing crunch and diluting the dressing to near tastelessness.

The white spots are yeast, not mould

According to a study by the World Institute of Kimchi (yes there is!!!) and published in the Journal of Microbiology, those white colonies are actually yeast that's not known to be toxic. It's however recommended that you remove the whites, wash and cook the kimchi before consuming.

It All Comes Down to Cucurbitacin

It turns out that a specific compound, cucurbitacin, is responsible for this bitter flavor.

Kimchi Sauce Swaps.

Gochugaru is pretty essential, but you can use gochujang instead, which is a Korean fermented chili paste. Try it with both.

Spices: Cucumbers pair well with spices such as black pepper, cumin, and coriander. Fruits: Cucumbers pair well with fruits such as tomatoes, watermelon, and berries. Meats: Cucumbers pair well with meats such as chicken, salmon, and tuna. Seafood: Cucumbers pair well with seafood such as shrimp, crab, and oysters.

Chicken mu is Korean pickled radish that is specifically for pairing with Korean fried chicken, but it is also a great side dish for pretty much anything. It's sweet, tangy, crunchy, and totally necessary with Korean fried chicken in my opinion! Mu is Korean radish, and it is used to make MANY things in Korean cuisine!

Crisp and creamy cucumber salad makes the perfect summer side. This old-fashioned recipe combines thinly sliced sweet onions, cucumbers, dill, garlic, and mayo for an unbelievably delicious make-ahead dish.