How to Make Korean-Style Cucumber Salad in 10 Minutes

Discover Korean Cucumber Salad: A Refreshing Delight!

Sweet and Tangy Cucumber Salad Recipe – Simple & Refreshing!

Looking for a quick, refreshing side dish that wakes up your taste buds? This Korean-inspired cucumber salad recipe is the answer. With just a few ingredients and minimal prep, you can enjoy a crunchy, sweet-and-sour banchan that pairs perfectly with any meal.

1. Fresh Ingredients First (Serves 2–3)

  • Main: 2 fresh cucumbers (firm and crunchy)
  • Optional: Sliced onion, chopped scallions
  • Seasoning: 2 tbsp red pepper flakes, 1 tbsp soy sauce, 2 tbsp vinegar, 1 tbsp sugar, 1 tsp minced garlic, 1 tbsp sesame oil, crushed sesame seeds

Choose cucumbers that feel firm when gently squeezed. That means they’re fresh and ready for the perfect crunch!

The Magic of Simple Ingredients

2. Prepping the Cucumbers

  1. Wash: Rinse cucumbers well and trim off the ends.
  2. Slice: Cut into bite-sized rounds or diagonal slices for extra surface area.
  3. Salt & Rest: Sprinkle with a bit of salt and let sit for 10 minutes to draw out excess water.
  4. Drain: Use a paper towel or cheesecloth to squeeze out the moisture—this step keeps the salad crunchy!
Removing water helps the cucumbers stay crisp and absorb the flavors better.

Nutrition Meets Flavor 

3. Mixing the Seasoning

In a separate bowl, combine all the seasoning ingredients: red pepper flakes, soy sauce, vinegar, sugar, minced garlic, sesame oil, and sesame seeds. Mix until well blended. Add onion and scallions if using.

Preparing the sauce ahead of time makes mixing easier and more consistent.

How to Make in Minutes 

4. Combine and Toss

Add the squeezed cucumbers to your seasoning mixture. Toss gently with clean hands or tongs to coat evenly. Be careful not to crush the cucumbers!

5. Serving Ideas

  • With rice: Enjoy as a cold side dish next to warm steamed rice.
  • With grilled meat: Perfect contrast to rich dishes like pork belly or bulgogi.
  • As a snack: Keep in an airtight container and chill—it’s even better cold!

Store leftovers in the fridge and consume within 2–3 days for best taste and texture.

Serving Suggestions

Final Thoughts

This sweet and tangy cucumber salad is a must-have in any home cook’s lineup. It’s light, healthy, and can be prepared in under 15 minutes. Try it today and enjoy the freshness!

Your Turn to Create!

댓글

댓글 쓰기

이 블로그의 인기 게시물

How to Make Perfect Korean "Gimbap" at Home

이미지
  How to Make Perfect Korean Gimbap at Home Quick Summary Gimbap  is a classic Korean dish loved by locals and tourists alike. Though it may seem simple, making neat, flavorful gimbap requires technique and balance. This guide walks you through the entire process — from seasoning rice to rolling it just right. Ingredients for 2 Servings Rice:  2 bowls (seasoned with sesame oil & salt) Seaweed:  4 sheets Fillings:  Pickled radish, seasoned burdock root, ham, imitation crab, egg, spinach, carrot Seasoning:  Sesame oil, sesame seeds, salt Step 1: Prepping the Ingredients Rice:  Use slightly less water than usual when cooking. Once cooked, mix with sesame oil and salt. Let it cool before use. Egg:  Beat 2 eggs with a pinch of salt and 1 tbsp milk. Cook thinly on low heat, cool, and slice long. Carrot:  Julienne and sauté without oil on low heat until slightly translucent. Spinach:  Blanch for 10 seconds in salted boiling water. Rinse, sq...
자세한 내용 보기

How to Make Buchu Muchim – A Korean Chive Side Dish

이미지
  5-Minute Spicy Chive Salad – Easy Korean Side Dish at Home Summary Looking for a quick, healthy, and flavorful Korean side dish? This spicy chive salad— Buchu Muchim —is your answer. With just a few ingredients and 5 minutes of prep time, even beginners can whip up this delicious side that pairs perfectly with rice, meat, or bibimbap. 1. Ingredients & Sauce Ratio Chives:  200g (fresh, green, firm stalks) Sauce ingredients: 2 tbsp Korean red pepper flakes (gochugaru) 1 tbsp soy sauce 1 tbsp fish sauce 1 tsp minced garlic 1 tbsp sesame oil 1 tsp sugar 1 tbsp toasted sesame seeds 2. Prepping the Chives Wash the chives thoroughly under running water. Pat dry with paper towels to remove all moisture. Cut them into 4–5 cm lengths. Store in the fridge if not using immediately to keep them crisp. Avoid soaking chives in water for too long—this weakens texture and drains nutrients.   3. Making the Spicy Sauce This sauce is the heart of the flavor. Combine gochugaru, soy sauc...
자세한 내용 보기

How to Make Korean Soy Braised Beef (Jangjorim) with Quail Eggs

이미지
  Make It Even Better with Quail Eggs & Shishito Peppers: The Perfect Braised Beef Summary This recipe delivers tender soy-braised beef known as  Jangjorim , one of Korea’s favorite side dishes. With a combination of  shishito peppers and quail eggs , the dish becomes even more flavorful. It’s easy to follow and great for meal prep throughout the week. Table of Contents Ingredients Step-by-Step Cooking Instructions Serving Suggestions Q&A Content Strategy Comparison Ingredients (Serves 2) Beef round (low-fat cut) : 400g Quail eggs : 10 Shishito peppers : 8 Garlic: 6 cloves, Onion: 1/2 medium Soy sauce: 1 cup, Sugar: 2 tbsp, Corn syrup: 2 tbsp Water: 3 cups, Rice wine: 2 tbsp, Pepper: a pinch Cooking Instructions 1. Boil the Beef Soak beef in cold water for 10 minutes to remove blood. Then boil with 4 cups of water for 20 minutes. Remove any foam while boiling. Once cooked, shred the beef along the grain after cooling slightly. Optional: Add bay leaves or whole pep...
자세한 내용 보기