Spicy Korean Cucumber Salad Recipes
OI MUCHIM (SPICY CUCUMBER SALAD)
An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.
Provided by Hyosun
Categories Side Dish
Time 15m
Number Of Ingredients 9
Steps:
- Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
- Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.
SPICY KOREAN CUCUMBER SALAD
Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.
Provided by Emily Han
Categories Vegetable
Time 1h10m
Yield 25 cucumber slices, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
- Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
- Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
- Press cucumber slices with paper towel or cheesecloth to remove water.
- Put cucumbers in bowl and stir so they become coated.
- Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
- To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
- This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.
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- Wash all three cucumbers and skin each cucumber with a peeler. Do not peel-off all of the skin, rather make uneven peels
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