Korean Spicy Cucumber Side Dish Recipes

KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)

Steps:

• Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
• Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
• Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
• Add chopped green onions and mix again.
• YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.

SPICY CUCUMBER SALAD SIDE DISH

Steps:

• Cut the cucumber lengthwise in half and cut diagonally into thin slices.
• Put the cucumber into a large bowl. Add the onion, green onion, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar.
• Mix it well with a spoon until the sugar is well dissolved.
• Serve as a side dish for rice, noodles, or BBQ.

REFRESHING KOREAN CUCUMBER SALAD

Steps:

• Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
• Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

SPICY ASIAN CUCUMBERS

Steps:

• Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
• Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.