Crispy and Tangy Cucumber Salad Recipe
Best for Appetite Loss! Summer Delight, Crispy Cucumber Salad Golden Recipe
When the heat makes you lose your appetite, is there any side dish better than a sweet, sour, and tangy cucumber salad? With its crisp texture and refreshing dressing, this addictive summer staple will have you finishing a bowl of rice in no time. Let’s make it together right now!
Main Ingredients- 3 cucumbers
- 1 onion
Sweet & Sour Dressing- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 6-7 Tbsp vinegar (adjust to taste)
- Pinch of salt
- 1 swirl of maesil-cheong (plum extract, approx. 1 Tbsp)
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 6-7 Tbsp vinegar (adjust to taste)
- Pinch of salt
- 1 swirl of maesil-cheong (plum extract, approx. 1 Tbsp)
Cooking Instructions
Step 1
The key to a great cucumber salad is preparing the cucumbers! First, wash the cucumbers thoroughly under running water. To remove any fuzz or debris from the skin, rub them firmly with coarse salt. This step helps make the cucumber salad extra crispy and delicious. If the salt feels rough on your hands, wearing rubber gloves will make this much more comfortable. Once washed, slice the cucumbers into bite-sized pieces, about 0.5-1 cm thick, either diagonally or into half-moons.
Step 2
Slightly drawing out the moisture from the cucumbers will enhance their crispiness. After slicing, add a pinch of salt (about 1/2 tsp) to the cucumbers and gently toss them for about 5 minutes. This process naturally draws out water from the cucumbers, which prevents the salad from becoming too watery when it’s mixed. If you plan to eat it immediately after mixing, you can skip this step, but if you want to store it for longer or prefer an even crispier texture, definitely proceed with this step.
Step 3
Drain the water that has been drawn out from the salted cucumbers by placing them in a colander, or gently squeeze them by hand to remove excess moisture. Be careful not to squeeze too hard, as this can crush the cucumbers. Aim to remove only the excess water while retaining a bit of moisture.
Step 4
Thinly slice the onion into julienne strips, similar in thickness to the cucumber slices. Adding onion will bring sweetness and depth of flavor to the cucumber salad, making it even more delicious. Thinly slicing ensures the dressing is well absorbed and the texture is tender.
Step 5
Now, let’s make the special dressing that will determine the flavor of your cucumber salad! In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp sugar, and 1 Tbsp minced garlic. Mix them well. For a tangy kick, add 6-7 Tbsp of vinegar. I prefer a generous amount of vinegar for that sour taste, but feel free to adjust the quantity to your liking if you don’t enjoy it too sour. Finally, add a pinch of salt and a swirl of maesil-cheong (plum extract). Maesil-cheong adds a savory depth and subtle sweetness. Adjust the total amount of dressing based on the quantity of cucumbers. Making the dressing in advance allows the flavors to meld better with the ingredients.
Step 6
Place the drained cucumbers and sliced onions into a bowl. Add all of the prepared dressing. Gently toss everything together with your hands, ensuring the dressing is evenly coated on the cucumbers and onions. Avoid mixing too vigorously, as this can break down the cucumbers; mix gently to preserve their natural crispiness.
Step 7
Voila! Your sweet, sour, and crispy cucumber salad is ready. It’s a perfect side dish for when you have a loss of appetite and also pairs wonderfully with various wraps. Sprinkle some sesame seeds on top for added nutty flavor. While it’s delicious right away, chilling it in the refrigerator for a while before serving will make it even more refreshing. It’s so tasty, it might disappear in the blink of an eye!
