Korean Cucumber Salad: Slightly Spicy, Delicious

Korean Cucumber Salad: Light and deliciously spicy, an adaptation of a traditional recipe for Brazilian palates

Learn how to make a Korean cucumber salad that’s perfect for the Brazilian palate, with this quick and easy recipe. Ideal as a side dish or appetizer

Recipe for 2 people.

Classic (no restrictions), Lactose Free, Vegan, Vegetarian

Preparation: 00:30

Interval: 00:10

TOOLS

3 bowl(s), 1 sieve(s), 1 board(s)

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients Korean Cucumber Salad

– 2 units of Japanese cucumbers

– 2 tablespoons of oil

– 2 teaspoons chili flakes

– salt to taste (pinch)

– 1 1/2 cloves garlic, grated or minced

– 2 tablespoons rice vinegar (or apple cider vinegar)

– 2 tablespoons of soy sauce

– 1 1/2 teaspoons sugar

– 2 teaspoons toasted sesame oil

PREPARATION:

1. Separate the utensils and ingredients for the recipe.
2. Start by preparing the cucumbers (see preparation).
3. Grate the garlic cloves and marinate them in rice vinegar (or apple cider vinegar) for 10 minutes.

PREPARATION:

Cucumbers – Preparation:

1. Wash the Japanese cucumbers well and dry them.
2. Cut the cucumbers in half, lengthwise, then press each half lightly with the knife edge against the cutting board and cut them into 1cm half-moons.
3. Place them in a colander over a bowl and add a pinch of salt. Mix and add another pinch of salt.
4. Leave to dehydrate for about 15 minutes.
5. Return to pre-preparation (point 3).

Korean Cucumber Salad:

1. Once the dehydration time has elapsed, shake the cucumbers well in the colander to eliminate excess water.
2. In another bowl, using a sieve, filter the vinegar (optional), removing the garlic cloves: this will give a more delicate flavour to the salad.
3. In the pickling vinegar, mix the soybean oil, chili flakes, soy sauce, sugar and sesame oil.
4. Add the cucumbers to the bowl with the dressing and toss until completely coated.

FINALIZATION AND ASSEMBLY:

1. Serve to Korean Cucumber Salad immediately or leave in the refrigerator for a few minutes to intensify the flavors.
2. This salad can be stored in the refrigerator in a container for up to 2 days.
3. Serve as a side dish or appetizer.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.