Korean Spicy Cucumber Salad

Ingredients for 2 to 3 servings

(Preparation: 16 mins, Cooking: 2 mins)

• 1 Cucumber (145g, 5.1 ounces): I used Lebanese cucumber. Korean cucumber or other cucumbers that are suitable for pickling or salad can be used.
• 1/4 onion (25g, 0.9 ounces)
• 1 Tbsp rock salt
• Seasoning sauce (mix these in a small bowl)
  • 1 Tbsp Korean chili powder (gochugaru)
  • 1 tsp white vinegar
  • 1 tsp white sugar
  • 1 tsp minced garlic
  • 1 tsp sesame seeds

Steps

1. Rinse the cucumber thoroughly in cold running water. Discard both ends of the cucumber. Thinly (about 0.5 cm (0.2 inches) thickness) slice the cucumber and put them into a large mixing bowl. Add the salt and lightly mix them together. Leave it for 15 mins.

2. While waiting, thinly slice the onion. Prepare the seasoning sauce by mixing them all together.

3. 15 mins later, rinse the cucumber in cold running water (any remaining salt in the mixing bowl should be discarded) and drain the water out using a strainer. Pat dry the cucumber thoroughly with kitchen paper. Put them into a clean and dry mixing bowl.

4. Add the sliced onion and the seasoning sauce. Mix them lightly but thoroughly with your hand (You will want to wear a food prep glove).

5. Put the seasoned cucumber into a sealed glass container and keep it in the fridge for 30 mins to chill then serve. Enjoy!

Notes:

• It can be served at a room temperature, but I think it tastes better when it’s slightly chilled.
• It should be consumed on the day you make this. Otherwise, there will be too much water in the salad.
• This salad is spicier than average Kimchi, in my opinion. Particularly, you will taste the spice kick in just after making it. However while it’s chilling in the fridge for 30 mins, the cucumber will start to release the water and it will dilute the spiciness slightly. Personally, I really like this state of the cucumber. It’s chilled just right, still crunchy and also seasoned just right. But of course, if you can’t handle this level of spiceness, you might want to reduce the chili powder and season it with fine sea salt.

not mine.credit and owner: MYKOREANKITCHEN