Korean Cucumber Salad Recipe (spicy, easy, vegan) - Carlo Cao (2024)

FAQs

What to put on Korean cucumber salad? ›

Ingredients In Korean Cucumber Salad

Rice Vinegar– best for flavor but in a pinch substituting with apple cider vinegar, or champagne vinegar is fine. Green onions- or scallions add lovely flavor and color. Sesame oil– toasty deep flavor. Sesame seeds – for finishing the salad, and adding texture.

Korean cucumbers are generally thinner and longer than other cucumber varieties and are typically used fresh to make pickles, side dishes, and salads.

As the cucumbers release their moisture, you may find that there are a few bubbles in your salad as well. Don't worry, that is totally normal.

This Korean cucumber snack is best served chilled, and leftovers are fantastic the following day! Keep oi muchim in an airtight container in the fridge for up to 5 days. Although the cucumbers will get watery over time, the marinade is delicious.

This cucumber salad recipe features thinly sliced cucumbers, red onion, fresh dill, and a sweet and tangy vinegar dressing. Cooling and refreshing, this summer salad is a perfect BBQ or picnic side dish.

Korean Cucumbers are medium to large in sized cucumbers with green and white-green skin. The flesh is crisp and soft, with edible cream-coloured seeds. Eaten raw, Korean cucumbers are crunchy and sweet without the bitterness associated with other varieties of cucumber.

Persian Cucumbers

They have a mild flavor and thin skins, so they're great sliced or chopped for salads and snacking, or even tossed in the blender to make a Spicy Cucumber Margarita. And because they're available year-round, Persian cukes are another good choice for pickling.

Long English Cucumber

Long English Cucumbers have a good crunch with thin, delicate skin that's easy to digest. The best part: you don't even need to peel them—just slice 'em up and eat them as the perfect quick snack. This type of Cucumber is great in salads as well as a ton of other things, too!

It can be tempting to try to wash off the slime or cut off the mushy parts. But the slime indicates that the whole cucumber is starting to rot and there are health risks linked to eating spoiled produce.

No matter how you dress them, salting and draining sliced cucumbers maximizes crunchy texture. The challenge: More often than not, by the time you eat a cucumber salad the cucumbers have gone soft and watery, losing their appealing crunch and diluting the dressing to near tastelessness.

Why is my cucumber kimchi bitter? ›

It All Comes Down to Cucurbitacin

It turns out that a specific compound, cucurbitacin, is responsible for this bitter flavor.

Herbs: Cucumbers pair well with fresh herbs such as mint, dill, basil, and cilantro. Dairy: Cucumbers pair well with dairy products such as yogurt, sour cream, and cream cheese. Vinegar: Cucumbers pair well with vinegars such as rice vinegar, balsamic vinegar, and white wine vinegar.

Chicken mu is Korean pickled radish that is specifically for pairing with Korean fried chicken, but it is also a great side dish for pretty much anything. It's sweet, tangy, crunchy, and totally necessary with Korean fried chicken in my opinion! Mu is Korean radish, and it is used to make MANY things in Korean cuisine!

Pickled cucumbers can be used in a variety of recipes to add a tangy and crunchy flavor. You can chop them up and add them to salads, sandwiches, or wraps for an extra kick. They can also be used as a topping for tacos, burgers, or hot dogs to add a burst of flavor.