Good afternoon everybody,
Today is April 15th and still cold and has snow and rain. That is why I made a Korean spicy chicken soup, (Dakdoritang) and spicy side dishes (Korean Bunchun). This is a very comfy food and a side dish with steamed white rice on this chilly day. It’s one of my favorite veggie salad recipes, super delicious and very addictive, and easy to make.
Good luck and enjoy…
This quick and easy salad or side dish makes a great potluck dish or for a lunch box…
It’s crunchy, light, and flavorful. Just the perfect side dish for any dish…
Ingredients:
- 6-8 small Korean cucumbers, thinly sliced
- 2 teaspoons kosher salt
- water
- 2-3 Tsp Gochugaru (Korean red pepper flakes), depending on taste
- 2-3 Tsp gochujang (Korean red pepper paste)
- 2-3 Tsp rice vinegar
- 2 Tsp toasted sesame seeds
- 2-3 cloves garlic, minced
- 1 Tsp ginger, grated
- 1 Tsp sesame oil
- 2-3 Tsp sugar
- 1 Tsp Korean soy sauce, optional
Direction: (Korean, Japanese, and Persian cucumbers may also be used)
- Wash and slice the cucumbers thin.
- Put them in a big bowl, sprinkle salt pour the water over them. Let them sit for 10 minutes on the kitchen counter.
- Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.
- Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.
- Add cucumber slices and toss to coat (wear gloves and use your hands, or use tongs).
- Serve immediately as a side dish for your food, and keep the leftovers in the refrigerator.
A simple light Korean cucumber side dish that’s like a salad. Very light seasoning allows the cucumber flavor to stand out.
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