Cherry & Dennis Helper Habitat
Korean Spicy Cucumber Salad
韓式辣拌青瓜
Recipe overview
Salted cucumber is drained before tossing with Korean chilli, vinegar and sesame oil for a crisp, gently spicy salad best eaten the same day.
01
Ingredients
Main ingredients
- 600 g cucumbers
- 2 spring onions
- 2 cloves garlic
- 1 tbsp toasted white sesame seeds
For salting cucumber
- 1 tsp salt
Spicy dressing
- 1.5 tbsp Korean chilli flakes
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- 1 tsp light soy sauce
02
Tools
- colander
- mixing bowl
- cutting board
- kitchen knife
- measuring spoons
- clean kitchen towel
- clean serving spoon
03
Steps
Step 1
Chill and inspect cucumbers
Keep cucumbers chilled and discard soft, damaged or unusual-smelling areas.
Step 2
Wash and dry
Scrub under clean running water and dry the surfaces completely.
Step 3
Slice evenly
Cut cucumbers into even rounds about four millimetres thick.
Step 4
Toss with salt
Mix cucumber and measured salt in a clean bowl until evenly coated.
Step 5
Rest to draw moisture
Leave in a colander for ten minutes so excess liquid drains.
Step 6
Rinse excess salt
Rinse briefly with a small amount of cold drinking water.
Step 7
Drain and pat dry
Drain well, spread on a clean towel and pat completely dry.
Step 8
Chop onion and garlic
Slice spring onions finely and mince the garlic.
Step 9
Mix chilli dressing
Stir chilli, vinegar, sesame oil, sugar, soy sauce and garlic until sugar dissolves.
Step 10
Fold in cucumber
Gently coat dry cucumber and spring onion evenly in the dressing.
Step 11
Rest chilled
Cover and refrigerate for ten minutes rather than leaving it warm.
Step 12
Add sesame and serve
Toss once with toasted sesame and serve immediately with a clean spoon.
Common mistakes
- Not washing cucumber skins.
- Cutting slices unevenly.
- Leaving water that dilutes dressing.
- Holding finished salad at room temperature.
Tips
Use clean utensils throughout, refrigerate after mixing and eat the same day; discard if left unrefrigerated over two hours.
