Spicy Korean Cucumber Salad with Gochugaru and Sesame

Spicy Korean Cucumber Salad with Gochugaru and Sesame is a vibrant and delicious dish that embodies traditional Korean culinary elements. Thinly sliced ​​cucumbers are seasoned with a mixture of gochugaru (Korean red pepper flakes), sesame oil, soy sauce, garlic, and sometimes vinegar or sugar to balance the pungency.

The salad is known for its refreshing crunchiness and spicy flavor, making it a popular side dish or banchan in Korean cuisine. Sesame seeds are often sprinkled on top, providing a nutty aroma and texture that complements the pungent and spicy flavor of the dish.

Ingredients for Spicy Korean Cucumber Salad

• 4 Persian cucumbers, thinly sliced
• 2 tablespoons sesame oil
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon gochugaru (Korean red pepper flakes)
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 green onion, thinly sliced
• 1 tablespoon sesame seeds
• Salt, to taste

Kitchen Tools Needed

• Knife

• Cutting Board

• Mixing Bowl

• Measuring Spoons

• Sieve or Colander

Instructions

1. Prepare Cucumbers:

• To prepare the cucumbers, slice four Persian cucumbers into thin slices and place them in a bowl. Sprinkle a pinch of salt over the cucumber slices and let them rest for about 10 minutes. This step helps draw out the excess moisture from the cucumbers, which enhances their crisp texture and allows the dressing flavors to adhere better. After 10 minutes, drain the accumulated water from the cucumbers before proceeding with the recipe.

2. Make Dressing:

• To make the dressing for the spicy Korean cucumber salad, take a separate bowl and add sesame oil, soy sauce, rice vinegar, gochugaru (Korean red pepper flakes), sugar, and chopped garlic. Mix these ingredients well until the sugar dissolves completely, creating a smooth and well-blended dressing. This dressing will provide a perfect balance of sweet, salty, and spicy flavors to complement the cucumbers.

3. Combine:

• To prepare the cucumbers, start by squeezing out the excess water from them. Then, add the cucumbers to the dressing mixture. Mix everything together gently to ensure that the cucumbers are evenly coated with the dressing. This step helps the cucumbers infuse with the flavors of the dressing, ensuring a balanced and delicious dish.

4. Add Garnish:

• To garnish your dish, start by stirring in the sliced green onion. Ensure it’s evenly distributed throughout the dish to impart its fresh flavor. Once incorporated, sprinkle sesame seeds over the top. This will add a nutty crunch and enhance both the taste and presentation of your dish. Adjust the amount of garnish according to your preference, balancing the flavors to achieve the perfect finishing touch.

5. Serve:

• Once prepared, chill the salad in the refrigerator for at least 15 minutes. This allows the flavors of the ingredients to meld together, enhancing the overall taste. Serving the salad cold enhances its refreshing qualities, making it an ideal choice for a side dish that complements various main courses.

Tips for Refreshing Spicy Korean Cucumber Salad

Here are some tips and tricks for making spicy Korean cucumber salad with gochugaru and sesame:

• Choose the right cucumbers: Use English cucumbers or Persian cucumbers for their crunchy texture and minimal seeds. They are ideal for absorbing the flavor of the spices.

• Cut evenly: Slice the cucumbers thinly and evenly so that the seasoning is even throughout the salad and the texture remains consistent.

• Salt and water: Sprinkle salt over the sliced ​​cucumbers and let them rest for about 10-15 minutes. This helps draw out the excess water and ensures that the cucumbers remain crisp even after seasoning.

• Adjust the spice level: Adjust the amount of gochugaru (Korean red pepper flakes) according to your preference for spice. Start with a small amount and gradually add more to reach the level of heat you want.

• Chill to taste: Let the salad chill in the refrigerator for at least 15-30 minutes before serving. This allows the flavors to meld together and enhances the overall flavor of the dish.

• Garnish with sesame seeds: Sprinkle toasted sesame seeds over the salad just before serving. This adds a nutty flavor and appealing texture to the dish.

Macros

Calories: Approximately 50-70 kcal

Protein: Around 1-2 grams

Carbohydrates: About 5-8 grams

Fat: Approximately 3-5 grams

Frequently Asked Questions for Spicy Korean Cucumber Salad with Gochugaru and Sesame!

1. What is gochugaru?

• Gochugaru is a Korean red chili pepper flakes. It is a staple ingredient in Korean cuisine and adds both heat and flavor to dishes like kimchi and various banchan (side dishes).

2. Can I use regular cucumbers instead of English or Persian cucumbers?

• While English or Persian cucumbers are preferred for their crisp texture and minimal seeds, you can use regular cucumbers as well. Just be sure to remove the seeds if they are large and watery.

3. Can I adjust the spiciness of the salad?

• Yes, you can adjust the amount of gochugaru according to your spice preference. Start with a smaller amount and add more gradually until you reach your desired level of heat.

4. How long should I let the salad chill before serving?

• It’s recommended to chill the salad in the refrigerator for at least 15-30 minutes. This allows the flavors to meld together and enhances the overall taste of the dish.

5. Can I make this salad ahead of time?

• Yes, you can prepare the salad ahead of time and store it in the refrigerator. It can be kept for a day or two, but it’s best enjoyed fresh or within 24 hours for optimal flavor and texture.

6. Is this salad vegetarian/vegan?

• Yes, Spicy Korean Cucumber Salad with Gochugaru and Sesame is typically vegetarian and vegan. Ensure that the soy sauce used is specifically labeled as vegetarian or vegan if needed.

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