Korean Cucumber Salad Recipe (spicy, easy, vegan) - Carlo Cao (2024)

FAQs

What to put on Korean cucumber salad? ›

Ingredients In Korean Cucumber Salad

Rice Vinegar– best for flavor but in a pinch substituting with apple cider vinegar, or champagne vinegar is fine. Green onions- or scallions add lovely flavor and color. Sesame oil– toasty deep flavor. Sesame seeds – for finishing the salad, and adding texture.

Korean cucumbers are generally thinner and longer than other cucumber varieties and are typically used fresh to make pickles, side dishes, and salads.

Best types of cucumber to use for Korean cucumber salad: Korean cucumber or Kirby cucumber. Japanese or Persian cucumber. There's no perfect substitute for Gochugaru (Korean red pepper flakes).

Just place the slices or chunks in a colander over a bowl or sink. Sprinkle them with a couple of pinches of salt, toss to coat, and let them rest for about 30 minutes. Pat them dry with a paper towel and proceed with the recipe.

Persian Cucumbers

They have a mild flavor and thin skins, so they're great sliced or chopped for salads and snacking, or even tossed in the blender to make a Spicy Cucumber Margarita.

Long English Cucumber

Long English Cucumbers have a good crunch with thin, delicate skin that's easy to digest. The best part: you don't even need to peel them—just slice 'em up and eat them as the perfect quick snack. This type of Cucumber is great in salads as well as a ton of other things, too!

A few favorites include 'Beit Alpha,' which is grown for its sweet flavor and exceptionally thin skin. 'Suyo Long' is a seedless, mild-flavored variety from northern China that grows about 18 inches long. 'China Jade' has striking yellow-green flesh and long, thin-skinned fruit.

Marinating cucumbers can infuse them with a burst of flavour. Slice the cucumbers and place them in a bowl with a mixture of vinegar, lemon juice, olive oil, and your choice of herbs and spices. Allow the cucumbers to marinate in the refrigerator for at least 30 minutes.

For the salad, mix together the cucumbers, melon, lemon juice, olive oil, and a pinch of salt. Toss to coat and set aside. Divide the rose water labneh between bowls, arrange the cucumbers and melon on top, and sprinkle each portion with about 1 teaspoon of the Za'atar and a little chervil. Serve immediately.

What does "fox" mean in Korean? ›

여우 (yeou) fox (noun)

Commonly used vegetables include Korean radish, napa cabbage, cucumber, potato, sweet potato, spinach, bean sprouts, scallions, garlic, chili peppers, seaweed, zucchini, mushrooms, lotus root.

Red leaf lettuce is probably the most common in modern ssam but other lettuces, steamed or parboiled cabbage, and kaenip (also known as perilla) leaves are also are popular.

The bright and refreshing taste of cucumber pairs well with an array of flavors. From pineapple and lemon to tomato and chili oil, these cucumber sides are suited for any palate. Plus, these simple sides only have three steps or less, so these recipes are easy to make.

Cucumber flavor partners

Season cucumbers with salt, pepper, onion, garlic, dill, basil, mint, or tarragon. Top cucumbers with vinegar or vinaigrette dressing, plain or flavored butter or margarine, plain or flavored mayonnaise, sour cream, or plain yogurt.

Spices: Cucumbers pair well with spices such as black pepper, cumin, and coriander. Fruits: Cucumbers pair well with fruits such as tomatoes, watermelon, and berries. Meats: Cucumbers pair well with meats such as chicken, salmon, and tuna. Seafood: Cucumbers pair well with seafood such as shrimp, crab, and oysters.

It's an essential ingredient for making kimchi, adds a fresh taste to stew, and is also great in bibimbap (a Korean mixed rice dish). When I make this Korean stir-fried radish, I always use it for bibimbap. Because of that, I want this banchan (side dish) to be simple in taste and preparation.