Baek Jong-won’s Cucumber Salad: A Tangy and Sweet Appetizer
Baek Jong-won’s Cucumber Salad: Perfect for When You’ve Lost Your Appetite
When your appetite is low, a refreshing and tangy cucumber salad often comes to mind, right? This dish, which is especially good during the summer as it requires no cooking over a stove, is perfect for those days. I’m sharing Baek Jong-won’s recipe for this popular side dish, which combines spicy, sour, and sweet flavors to awaken even the dullest appetite. You can trust this recipe!
Ingredients- 2 cucumbers
- 1/2 onion
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp oligosaccharide (or corn syrup)
- 1/2 Tbsp minced garlic
- 1 Tbsp soy sauce
- 1.5 Tbsp vinegar
- 1 Tbsp sesame oil
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly and slice them into bite-sized pieces, about 0.5cm thick. Place the sliced cucumbers in a bowl, sprinkle with about 1/2 Tbsp of salt, and let them sit for 10 minutes to lightly pickle. This process draws out excess water, ensuring a crisp texture. Peel the onion and thinly slice it into strips.
Step 2
In a separate bowl, combine all the seasonings for the cucumber salad: 1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp sugar, 1 Tbsp oligosaccharide, 1/2 Tbsp minced garlic, 1 Tbsp soy sauce, and 1.5 Tbsp vinegar. Mix well with a spoon until all ingredients are fully incorporated to create the dressing.
Step 3
Gently rinse the salted cucumbers under running water and squeeze out as much moisture as possible by hand. It’s crucial to squeeze out the water thoroughly as a lot will be released. Add the drained cucumbers and the sliced onion to the bowl with the dressing. Put on disposable gloves and gently toss everything together until the cucumbers and onions are evenly coated with the seasoning. Finally, drizzle in 1 Tbsp of sesame oil and a sprinkle of sesame seeds, and give it one last gentle mix. Your delicious Baek Jong-won’s Cucumber Salad is now ready!
