Korean Cucumber Salad (Spicy). An easy Korean cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes. One of the greatest joys of summer is the abundance of fresh vegetables.
I like to use Kirby or pickling cucumbers, which have a firm, crisp texture, thin skin, and small seeds. Korean, Japanese, and Persian cucumbers may also be used. Spicy sliced cucumber banchan (side dish). You can cook Korean Cucumber Salad (Spicy) using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Korean Cucumber Salad (Spicy)
- It’s 2 tsp of Vinegar.
- It’s 2 tsp of Red Pepper Flakes.
- Prepare 1 tsp of Sesame oil.
- It’s 1 tsp of Sesame seeds.
- Prepare 1/2 tsp of salt.
- You need 1/2 tsp of Brown Sugar.
- Prepare 1 of scallion.
- Prepare 1 of cucumber.
Spicy Korean Cucumber Salad is the perfect beginner's recipe to Korean cooking. Pairs well with meat and other vegetable banchans. It requires little prep work and uses common pantry sauces. The cucumbers have a slightly spicy yet tangy kick, which helps refresh the palate after eating something greasy or meaty.
Korean Cucumber Salad (Spicy) instructions
- mMx all together and use a glove to turn the cucumber in the mixture.
- Let sit in a container for at least an hour before serving. For a sour taste let it sit over night in the fridge..
This fresh, simple, and delicious spicy Korean cucumber salad is so easy to make. Korean cucumber salad (Oi Muchim, 오이무침) is my spring & summer time favourite dish. The smell of cucumber is always light and refreshing and its spicy, slightly sweet and tangy flavour gives you a little zing in your tastebuds, so it helps return your lost appetite, particularly in hot summer weather. This spicy, tangy and savory Korean cucumber salad recipe would definitely go along with the other assertive side dishes during a delicious Korean meal. But it would also be a great dish to serve out in front of something like a simple, summery bowl of somen noodles.