Refreshing Pickled Loofah Salad
Summer Delight: Easy and Tangy Loofah Salad Recipe
The perfect dish for hot summer days when you’ve lost your appetite! Enjoy the crisp texture and sweet and sour flavors of this easy-to-make loofah salad at home. It’s a simple yet delicious side dish that highlights the freshness of loofah.
Main Ingredients- 1 Loofah (approx. 800g)
- 1/2 Tbsp Salt (for pickling)
- 1 Tbsp Oligosaccharide (for pickling)
- 20g Chives
Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (Plum Extract)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Vinegar
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Introducing the star of today’s dish: ‘Loofah’. This one fresh loofah weighs about 800g. Just looking at it evokes a sense of coolness, a true summer vegetable.
Step 2
First, peel the skin of the loofah thoroughly using a knife or a peeler. The bumpy texture can make peeling a bit challenging, but a clean preparation leads to a tastier dish.
Step 3
Cut the peeled loofah in half lengthwise. This makes it easier to remove the seeds and pulp.
Step 4
Using the edge of a spoon, carefully scoop out the seeds and the soft, mushy interior of the loofah. Removing the seeds prevents excess water from forming when mixed and helps maintain a crisp texture.
Step 5
Here’s the inside of the loofah after scooping out the seeds. The seeds and mushy parts have been cleanly removed, leaving it in a neat state.
Step 6
Slice the deseeded loofah into approximately 0.5cm thick pieces for easy eating. Slicing them too thinly might reduce the crispiness, so maintaining a moderate thickness is key.
Step 7
Add 1/2 Tbsp of salt and 1 Tbsp of oligosaccharide to the sliced loofah and gently mix. Let it pickle for about 20 minutes. This process softens the loofah slightly while drawing out moisture, making it even crisper.
Step 8
Prepare about 20g of chives and cut them into 3-4cm lengths. Adding chives contributes a fragrant aroma and adds a nice color, enhancing the overall flavor of the loofah salad.
Step 9
Check the loofah after pickling for 20 minutes. You’ll notice a significant amount of moisture has been drawn out compared to when it was fresh. This is one of the secrets to achieving a crisp loofah salad.
Step 10
Do not rinse the pickled loofah under running water! Instead, squeeze out as much liquid as possible with your hands. Thoroughly squeezing out the water ensures the seasoning adheres well and prevents the salad from becoming watery.
Step 11
Add 2 Tbsp of gochugaru (Korean chili flakes) to the squeezed loofah and mix thoroughly. Coating it with chili flakes first helps distribute the seasoning evenly and gives the loofah a beautiful red hue.
Step 12
Now it’s time to add the remaining seasoning ingredients. Mix in 1 Tbsp of minced garlic, 1 Tbsp of maesil cheong (plum extract), and 1 Tbsp of gochujang (Korean chili paste). These will add a savory and spicy kick.
Step 13
Gently toss everything together to ensure the seasoning is evenly distributed throughout the loofah. Mix gently so the seasoning coats the loofah well.
Step 14
Add the chopped chives and mix them in. Lightly mixing the chives preserves their fresh texture and aroma.
Step 15
Finally, add 2 Tbsp of vinegar for a tangy flavor and 1 Tbsp of sesame oil for nuttiness. You can adjust the amounts of vinegar and sesame oil to your taste.
Step 16
With the vinegar and sesame oil added, mix everything together gently once more until well combined. It’s almost ready!
Step 17
For the final touch, sprinkle 1 Tbsp of toasted sesame seeds. The nutty flavor of the sesame seeds makes the loofah salad even more appealing.
Step 18
The crisp and refreshing loofah salad is complete! This appetite-stimulating dish is perfect as a side with rice.
