Spicy cucumber salad
4 servings
30 minutes
Spicy cucumber salad is a vibrant dish of Korean cuisine, full of zest and freshness. Its history roots in traditional Korean gastronomy where spicy, salty, and sweet-sour flavors combine. Crunchy fresh and pickled cucumbers complemented by radish create a layered texture, while garlic and chili pepper add characteristic spiciness. Soy sauce, vinegar, and sesame oil enrich the dish with a rich flavor. This dish is perfect as an appetizer for meat and fish dishes or as a light salad on its own. The ideal combination of freshness and fiery spiciness makes it an indispensable choice for lovers of spicy Asian flavors.
1
Grate salted cucumbers and fresh ones along with radish (peeled) in a separate dish using a Korean grater.
- Pickled cucumbers: 2 pieces
- Cucumbers: 2 pieces
- Black radish: 1 piece
2
Cut the chili pepper into small strips. Mince the garlic.
- Red chili pepper: 1 piece
- Garlic: 2 cloves
3
In a pan with one tablespoon of olive oil, lightly fry the salted cucumbers. Transfer and cool.
- Olive oil: 5 tablespoon
- Pickled cucumbers: 2 pieces
4
Heat the remaining olive oil in the same pan, add chili, garlic, ground peppers, and sauté for 2 minutes.
- Olive oil: 5 tablespoon
- Red chili pepper: 1 piece
- Garlic: 2 cloves
- Ground red pepper: to taste
- Ground black pepper: to taste
5
In a salad bowl, add fresh cucumbers with radish, drizzle with vinegar and soy sauce, add sugar and mix well. Then add pickled cucumbers, spicy chili oil, and sesame oil.
- Cucumbers: 2 pieces
- Black radish: 1 piece
- Rice vinegar: 1 tablespoon
- Soy sauce: 2 tablespoons
- Sugar: 1 teaspoon
- Pickled cucumbers: 2 pieces
- Salt: to taste
- Sesame oil: 0.5 teaspoon
6
Mix and serve.
