Korean Kimchi Cucumber Salad
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Recipe Intro From alexawhatsfordinner
Sometimes you need to eat an entire cucumber and this kimchi cucumber salad is the perfect way to make it happen. It's savory, spicy, and the perfect midday snack.
Recipe Description
Want more recipes with cucumbers? We love this refreshing Basil Cucumber Arugula Gazpacho.
- Ingredient Notes
- Recipe Card
Ingredient Notes
Ingredient Notes
Rice vinegar: A staple pantry ingredient in Asian cuisine; made from mixing cooked short-grain rice with a mixture of sweet sushi vinegar, sugar, and salt.
Soy sauce: Possesses all 5 tastes – umami, sweetness, saltiness, bitterness and sourness. This adds a flavorful punch to an otherwise simple recipe.
Sesame oil: Sesame oil comes from sesame seeds, and as such it has a nutty, earthy taste.
Gochujang: A savory Korean spice paste made from fermented soybean powder.
Gochugaru: Gochugaru is a ground chili powder used in Korean recipes, traditionally made from sun-dried peppers without the seeds.
Recipe Card
ingredients
- 1 large cucumber
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1/2 tablespoon gochujang
- ½ - 1 tablespoon depending on spice tolerance gochugaru
- 2 teaspoons granulated sugar
- 3 minced garlic cloves
- 1 tablespoon sesame seeds
- 1 tablespoon finely diced scallions
Method
Step 1
Use a mandolin to slice the entire cucumber into a large sealable container.
Step 2
Add in all the rest of the ingredients.
Step 3
Close the lid and shake the ingredients until combined.
Step 4
Enjoy straight out of the jar!