Korean Cucumber Salad Recipe

Welcome to our delicious Korean cucumber salad recipe! This easy-to-make dish is packed with authentic flavors and is perfect as a refreshing side dish or a healthy snack. Whether you’re a fan of spicy food or prefer a milder taste, this versatile recipe can be customized to suit your preferences. Let’s dive in and explore the flavors of Korea with this traditional cucumber salad!

Korean Cucumber Salad Recipe

Key Takeaways:

  • Enjoy the refreshing and tangy flavors of authentic Korean cucumber salad.
  • This recipe is quick and easy to make, perfect for a quick side dish or snack.
  • Customize the level of spiciness to suit your taste preferences.
  • Korean cucumber salad is a versatile dish that can accompany a wide range of meals.
  • Indulge in a healthy and gluten-free Korean dish that’s packed with flavors.

What is Korean Cucumber Salad?

Korean cucumber salad, also known as oi muchim, is a traditional banchan or side dish in Korean cuisine. It is made with thinly sliced cucumbers and a spicy or tangy dressing. The salad is packed with umami flavors and is gluten-free, paleo, keto, and Whole30-friendly. It can be served as a refreshing appetizer or as a side dish to complement various Korean dishes.

Ingredients for Korean Cucumber Salad

To make a flavorful and tangy Korean cucumber salad, you’ll need the following ingredients:

Ingredients Quantity
Seedless cucumbers 2
Kosher salt 1 teaspoon
Green onions 2, thinly sliced
Minced garlic 2 cloves
Coconut aminos 2 tablespoons
Rice vinegar 1 tablespoon
Gochugaru (Korean red pepper flakes) 1 teaspoon
Toasted sesame oil 1 tablespoon
Toasted sesame seeds 1 tablespoon

These ingredients come together to create a delicious and satisfying Korean cucumber salad with a perfect balance of flavors.

How to Make Korean Cucumber Salad

To make Korean cucumber salad, follow these simple steps:

  1. Cut cucumbers: Begin by cutting the cucumbers into thin slices. This will ensure that each slice absorbs the delicious flavors.
  2. Salt the cucumbers: Salt the cucumber slices and place them in a colander. This process helps draw out excess liquid, making the salad more refreshing and crisp.
  3. Drain the cucumbers: Allow the salted cucumbers to drain in the colander for about 10 minutes. This will remove any excess moisture.
  4. Mix with seasonings: In a separate bowl, combine the drained cucumbers with the seasonings. Add green onions, minced garlic, coconut aminos, rice vinegar, gochugaru (Korean red pepper flakes), toasted sesame oil, and toasted sesame seeds. These ingredients will give the salad its distinct Korean flavors.
  5. Adjust seasoning to taste: Taste the salad and adjust the seasoning according to your preference. You can add more coconut aminos for a savory kick or gochugaru for extra spice.

Once you’ve mixed everything together, let the flavors meld for a few minutes to enhance the taste. Serve the Korean cucumber salad as a refreshing side dish or a healthy snack. Enjoy!

Storing and Serving Korean Cucumber Salad

After preparing a delicious batch of Korean cucumber salad, you may find yourself with some leftovers. Not to worry, as this refreshing dish can be stored in the refrigerator for up to four days. Simply transfer the salad into a sealed container to maintain its freshness.

Before serving the leftovers, it’s important to note that the cucumbers may continue to release some liquid. To ensure the salad retains its texture and flavors, drain any excess liquid from the cucumbers before serving.

Now, let’s explore some fantastic pairing options for your Korean cucumber salad. This versatile dish complements various meat dishes, creating a delectable combination of flavors. Here are a few pairing suggestions to enhance your dining experience:

  1. Galbi (BBQ Korean Short Ribs) – The tender and savory short ribs are a perfect match for the refreshing and tangy cucumber salad.
  2. Slow Cooker Korean Short Ribs – The rich flavors of slow-cooked short ribs harmonize beautifully with the crunchy texture and zesty dressing of the salad.
  3. Kalua Pig – The smoky and tender Kalua pig balances well with the cool and crisp cucumber salad.
  4. Green Chicken – The herb-infused green chicken pairs wonderfully with the vibrant flavors of the Korean cucumber salad.
  5. Cracklin’ Chicken – The crispy and juicy cracklin’ chicken provides a delightful contrast to the refreshing and light cucumber salad.
  6. Baby Back Ribs – The succulent baby back ribs bring a satisfying meatiness that complements the cool and tangy cucumber salad.

These pairing suggestions are just the beginning, and you are encouraged to explore and experiment with different combinations. Allow your taste buds to guide you as you discover your favorite meat and Korean cucumber salad pairings.

Variation: Oi Muchim vs Oi Saengche

When it comes to Korean cucumber salad, you may come across two different names – oi muchim and oi saengche. While they both refer to the same dish, there are subtle differences in the names and meanings behind them.

Oi muchim, which means “cucumber mixed with seasonings,” is the pure Korean name for this dish. On the other hand, oi saengche comes from the Chinese word “生菜,” which translates to ‘live vegetables.’ These names reflect the different origins of the Korean language vocabulary, with oi muchim being pure Korean and oi saengche being Sino-Korean.

In terms of preparation, oi muchim is the more commonly used name and refers to the traditional method of coating the cucumbers in a flavorful sauce. It emphasizes the combination of the cucumbers with the seasonings to create a delicious and refreshing dish. On the other hand, oi saengche emphasizes the freshness of the vegetables and highlights the vibrant and lively nature of the salad.

Now let’s take a look at a comparison table that summarizes the differences between oi muchim and oi saengche:

Oi Muchim Oi Saengche
Means “cucumber mixed with seasonings” in pure Korean Comes from the Chinese word “生菜,” which means ‘live vegetables’
Traditional preparation involves coating the cucumbers in a sauce Emphasizes the freshness and vibrancy of the vegetables

This comparison highlights the different names and meanings associated with Korean cucumber salad. Whether you refer to it as oi muchim or oi saengche, one thing is for certain – this dish is a delightful combination of crunchy cucumbers and flavorful seasonings, bringing together the best of Korean cuisine.

Variation: Additional Ingredients and Serving Suggestions

Make your Korean cucumber salad even more delightful by adding additional vegetables and experimenting with different flavors. Here are some suggestions to enhance the taste and texture of your salad:

  • Additional Vegetables: Thinly slice some sweet onions or prepare matchstick carrots to add a burst of flavor and crunch to your salad.
  • Different Cucumber Types: Get creative and try using English cucumbers or Kirby cucumbers instead of the traditional seedless cucumbers. Each cucumber variety brings its own unique texture and taste to the dish.
  • Rice Vinegar: For an extra tangy kick, include a splash of rice vinegar to complement the other flavors in the salad. It adds brightness and acidity that balances out the sweetness of the cucumbers.
  • Fish Sauce: To elevate the umami flavors, consider adding a touch of fish sauce. It adds depth and complexity to the dressing, making the salad more savory.

These variations will take your Korean cucumber salad to the next level, offering a delightful mix of tastes and textures. Serve it alongside rice dishes or as a refreshing side to grilled meats for a complete and satisfying meal.

Recipe Variation: Spicy Asian Cucumber Salad without Soy Sauce

If you’re craving a spicy and flavorful Asian cucumber salad but prefer to avoid soy sauce, we have a tasty recipe variation just for you. This alternative version uses different seasonings to create a zesty and refreshing dish that can be enjoyed with various non-Korean meals.

This Spicy Asian Cucumber Salad is packed with bold flavors and the perfect amount of heat. It’s a great addition to your summer BBQs, potlucks, or as a side dish for weeknight dinners. Plus, it’s gluten-free and can easily be customized to suit your spice tolerance.

To make this Soy Sauce alternative Spicy Asian Cucumber Salad, you’ll need the following ingredients:

  • 2 large cucumbers, thinly sliced
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon honey
  • 1 tablespoon Sriracha sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon minced garlic
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste

Here’s how you can make this delicious Spicy Asian Cucumber Salad:

  1. In a large bowl, combine the rice vinegar, lime juice, honey, Sriracha sauce, sesame oil, ginger, and garlic. Mix well until the ingredients are thoroughly combined.
  2. Add the thinly sliced cucumbers to the bowl and toss them in the dressing until they are well coated.
  3. Season with salt and pepper to taste. If you prefer a milder salad, reduce the amount of Sriracha sauce.
  4. Sprinkle the chopped cilantro over the salad and give it a final toss.
  5. Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  6. Before serving, give the salad a quick stir and adjust the seasoning if necessary.

This Spicy Asian Cucumber Salad without soy sauce is incredibly versatile and can be paired with a variety of non-Korean meals. It adds a refreshing and spicy kick to grilled meats, sandwiches, tacos, and more. Experiment with different protein options and find your favorite combination.

Enjoy this flavorful and vibrant Spicy Asian Cucumber Salad as an exciting addition to your culinary repertoire, bringing together the best of Asian flavors without soy sauce. It’s the perfect way to elevate your meals and impress your family and friends.

Conclusion

In conclusion, the Korean cucumber salad recipe is a versatile, easy-to-make, and refreshing dish that can be enjoyed as a side dish or snack. Whether you follow a gluten-free, paleo, keto, or Whole30 diet, this salad is suitable for all dietary preferences. Its customizable nature allows you to add additional ingredients and seasonings to create your own unique twist.

With its crunchy and tangy flavors, this traditional Korean cucumber salad is a perfect accompaniment to a Korean meal or as a refreshing addition to other cuisines. Its light and refreshing qualities make it an ideal choice for hot summer days or when you’re looking for a healthy and satisfying dish.

Try this easy-to-follow and customizable recipe, and enjoy the delightful combination of flavors and textures in this Korean cucumber salad. Whether you’re hosting a gathering or simply looking for a quick and healthy snack, this salad is bound to impress. Add it to your recipe repertoire and savor its deliciousness.

FAQ

What is Korean cucumber salad?

Korean cucumber salad, also known as oi muchim, is a traditional banchan or side dish in Korean cuisine. It is made with thinly sliced cucumbers and a spicy or tangy dressing. The salad is packed with umami flavors and is gluten-free, paleo, keto, and Whole30-friendly. It can be served as a refreshing appetizer or as a side dish to complement various Korean dishes.

What are the ingredients for Korean cucumber salad?

The key ingredients for Korean cucumber salad include seedless cucumbers, kosher salt, green onions, minced garlic, coconut aminos (a soy sauce substitute), rice vinegar, gochugaru (Korean red pepper flakes), toasted sesame oil, and toasted sesame seeds. These ingredients add flavor, tanginess, and subtle spiciness to the salad.

How do you make Korean cucumber salad?

To make Korean cucumber salad, start by cutting the cucumbers into thin slices. Then, salt the cucumber slices and let them drain in a colander to draw out excess liquid. Next, mix the cucumbers with the seasonings, including green onions, minced garlic, coconut aminos, rice vinegar, gochugaru, toasted sesame oil, and toasted sesame seeds. Adjust the seasoning to taste, and let the flavors meld for a few minutes before serving.

How long can you store Korean cucumber salad?

Leftover Korean cucumber salad can be stored in a sealed container in the refrigerator for up to four days. However, the cucumbers may continue to release some liquid, so make sure to drain them before serving.

What can you serve with Korean cucumber salad?

This salad pairs well with various meat dishes, such as Galbi (BBQ Korean Short Ribs), Slow Cooker Korean Short Ribs, Kalua Pig, Green Chicken, Cracklin’ Chicken, and Baby Back Ribs.

What is the difference between Oi Muchim and Oi Saengche?

Oi muchim and oi saengche are two different names for Korean cucumber salad. Oi muchim means “cucumber mixed with seasonings” in pure Korean, while oi saengche comes from the Chinese word “生菜” which means ‘live vegetables.’ The names reflect the different origins of the Korean language vocabulary. Oi muchim is more commonly used and refers to the traditional preparation of coating the cucumbers in a sauce, while oi saengche emphasizes the freshness of the vegetables.

Can you customize Korean cucumber salad?

Yes, Korean cucumber salad can be customized by adding additional vegetables, such as thinly sliced sweet onions or matchstick carrots. You can also experiment with different types of cucumbers, such as English cucumbers or Kirby cucumbers. For added flavor, you can include a splash of rice vinegar or fish sauce. These variations can add more crunch, sweetness, and tanginess to the salad.

Is there a recipe variation for a spicy Asian cucumber salad without soy sauce?

Yes, if you prefer a spicy Asian cucumber salad without soy sauce, you can try a recipe variation that excludes it. This alternative version is still flavorful and can be enjoyed with various non-Korean meals. It uses different seasonings to create a zesty and refreshing dish.

Related Posts

Leave a Reply

Your email address will not be published. Required fields are marked *