Crispy & Sweet Persimmon and Cucumber Salad (Dan-gam Oi Muchim)
Refreshing Persimmon and Cucumber Salad
Introducing a delicious persimmon and cucumber salad made even tastier with the addition of crisp, seasonal persimmons. This dish is perfect for whetting your appetite when it’s feeling a bit dull.
Main Ingredients
- 1 persimmon (firm and ripe)
- 2/3 cucumber (medium-sized)
- A small bunch of chives (about 20g)
Dressing
- 1/2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 2/3 Tbsp salted shrimp, minced
- 1 Tbsp sesame oil
- 1 1/2 Tbsp red pepper flakes (gochugaru)
- 1/2 tsp minced garlic
- 1 tsp plum extract
- Sesame seeds for garnish
- 1/2 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 2/3 Tbsp salted shrimp, minced
- 1 Tbsp sesame oil
- 1 1/2 Tbsp red pepper flakes (gochugaru)
- 1/2 tsp minced garlic
- 1 tsp plum extract
- Sesame seeds for garnish
Cooking Instructions
Step 1
Wash the persimmon, remove the core, cut it into quarters, and then into eighths, creating bite-sized pieces (about 2cm thick). Slice the cucumber into 2cm lengths and cut into quarters; removing the seeds will make it cleaner. Cut the chives to a similar length.
Step 2
The key to a delicious salad is the dressing! In a bowl, combine the soy sauce, oligosaccharide, minced salted shrimp, sesame oil, red pepper flakes, minced garlic, and plum extract. Mix well with a spoon until the dressing is thoroughly combined. Mincing the salted shrimp helps the flavors meld better.
Step 3
Place the prepared persimmon, cucumber, and chives into a large bowl. Pour the dressing over the ingredients. Gently toss everything together with your hands until evenly coated. Be careful not to overmix, as this can mash the persimmons. Finish by sprinkling with sesame seeds for an added nutty aroma. This delicious salad is ready to enjoy immediately, or you can refrigerate it for a short while for an even better flavor!
