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Spicy Tangy 'Old' Cucumber Salad

노각: No gak

 

I remember slurping up these slippery cucumbers as a kid. Love the spicy, tangy dressing. V refreshing esp on a warm day. They are perfect when you want a Korean food fix. Or a punchy side to pair with a simple main like grilled chicken.  It also tastes great mixed in a bowl of noodles with some extra dressing + boiled egg. 

👇Recipe👇

⏰: 25 min of which 10 min active

What you need:

Cucumber: 1 English Cucumber (2 cups sliced)

Salt: 1/2 tsp

Dressing (makes about 3 Tbsp):

Gochujang - 1 tsp

Gochugaru - 1 tsp

Sugar - 1 Tbsp

Vinegar - 2 Tbsp

Sesame Seeds - 1/2 tsp

Garlic - 1 clove (1 full tsp minced)

Spring Onion - 1/4 a sprig (1 Tbsp chopped)

Cooking tools: Big bowl, Colander, Spoon

What to do:

Peel cucumber, slice in half lengthwise and deseed with a small spoon.  It is easier to remove the seeds if you trace the seeds with the spoon first then scoop out. Once that is done, slice the cucumber at an angle so strips are about 2 inches long and 1/2 cm wide. 

Put slices in a big bowl and add 1/2 tsp salt. Mix and leave for 20 min, tossing 1x at 10 min.  

Meanwhile- make the dressing.

In a small bowl add the garlic, sugar, vinegar, gochugaru, gochujang, sesame seeds. You can also add the spring onions into the dressing. Mix & set aside.

After 20 min, rinse the salted cucumbers in cold water.  They should be bendy and there will be some liquid in the bowl. Move the cucumbers into a colander. Grab a handful and squeeze gently removing any excess water. They may be slightly bruised in some parts from squeezing. Put the squeezed cucumbers into a bowl and once all the cucumbers  are squeezed add the dressing. 

Toss and plate up! Serve room temp or cold- straight out of the fridge! YUM.