This Korean-inspired cucumber salad recipe is perfect for those who love fermented foods. It tastes great when freshly made, but it becomes even more delicious after a few days in the fridge. The salad has a slightly sour and spicy flavor that makes it a perfect addition to any meal.
While this salad might not be a traditional Korean dish, it’s still a must-try recipe. Many Korean people living in Central Asia make unique salads using local ingredients, and not all of them are similar to traditional Korean dishes. This recipe is a fusion of Korean and Russian cuisine, making it a unique and flavorful dish.
Korean Cucumber Salad Recipe
- Fresh cucumbers – 500 gr
- Garlic – 4-5 cloves
- 1/2 Tbsp Toasted Sesame oil or 2 Tbsp Sesame Seeds
- Naturally-fermented non-GMO Soy sauce – 1 Tbsp
- 1/2 Tbsp Korean red pepper flakes or 1 Fresh chili pepper
- Balsamic vinegar – 1 Tsp
- Sea salt – 2 tsp
- Avocado oil – 1 Tbsp
How to make cucumber salad:
- Wash and cut the cucumbers lengthwise, then chop them into 5 cm pieces.
- Sprinkle 2 teaspoons of salt over the chopped cucumbers and mix well. Cover and let them sit on the counter for about 30 minutes or until they release their juice. Discard the juice.
- Add balsamic vinegar, soy sauce, and sea salt to the cucumbers and mix well.
- Press garlic over the cucumbers in the middle of the bowl. Do not mix yet.
- Heat avocado oil over medium-high heat. Add sesame seeds to hot oil, if using. When sesame seeds start getting plump and aromatic, add pepper flakes or chopped chili pepper rings (without seeds) and stir for about 10-15 seconds. Remove the hot oil from heat and immediately pour over pressed garlic. Mix.
- Add toasted sesame oil and mix again. Check the taste and add some salt if needed.
- Put the salad in a glass jar or bowl and cover it. Keep it in the fridge.
You can enjoy this cucumber salad after 2 hours or let it ferment in the fridge for a few days for a more intense flavor. Give this recipe a try and add a touch of Korean flavor to your meal.
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