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🌍Authentic Korean recipe from a Korea-based creator — ingredients and steps translated below
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Recipe Information

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Video-Specific Recipe

Crunchy Fresh Cucumber Salad

Cultural Context

Crunchy Fresh Cucumber Salad is a staple in Korean cuisine, often served as a refreshing side dish during summer meals. This salad highlights the crispness of cucumbers, balanced with a sweet and tangy dressing, making it a perfect complement to heavier dishes. The salad has gained popularity worldwide, with various adaptations appearing in different culinary traditions.

KoreanKRside
15 min
easy
4 servings
Servings4
1 cucumber
1/2 small onion
1/4 red bell pepper
10 quail eggs
1 whole garlic
1 tablespoon soy sauce
1 tablespoon dark soy sauce
2 tablespoons vinegar
1/2 tablespoon sugar
4 tablespoons olive oil
a pinch of pepper
3 pinches of salt
1 cucumber
6 sandwich hams
4 slices of instant cheddar cheese
2 tablespoons cream cheese
2 tablespoons whole grain mustard
7 cucumbers (1.8kg, with 2 tablespoons of sea salt for salting)
1/2 bunch of green onion (230g)
1 handful of napa cabbage (200g)
3 cheongyang peppers
3 liters of water
1 apple (370g)
1 small onion (120g)
300g radish
4 whole garlic
1 tablespoon cooked rice
450ml water for blending
3 tablespoons soy sauce
4 tablespoons salt
3 tablespoons sugar

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note while being lower in calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with good fats, while canola is more budget-friendly.

1

Prepare the cucumber salad by slicing 1 cucumber, 1/2 small onion, and 1/4 red bell pepper. Add 10 quail eggs and 1 whole garlic. Mix with the oriental sauce made from 1 tablespoon soy sauce, 1 tablespoon dark soy sauce, 2 tablespoons vinegar, 1/2 tablespoon sugar, 4 tablespoons olive oil, a pinch of pepper, and 3 pinches of salt.

2

For the cucumber sandwich, slice 1 cucumber and layer with 6 sandwich hams and 4 slices of instant cheddar cheese. Spread 2 tablespoons of cream cheese and 2 tablespoons of whole grain mustard on the bread.

3

To make the cucumber dongchimi, salt 7 cucumbers (1.8kg) with 2 tablespoons of sea salt. Add 1/2 bunch of green onion, 1 handful of napa cabbage, and 3 cheongyang peppers. Pour in 3 liters of water.

4

Prepare the broth by blending 1 apple, 1 small onion, 300g radish, and 4 whole garlic with 1 tablespoon cooked rice and 450ml water. Season with 3 tablespoons soy sauce, 4 tablespoons salt, and 3 tablespoons sugar.

Cooking Techniques

slicingmixing

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

sesame

Also Known As

Cucumber SaladKorean Cucumber Salad
Local Name: 아삭아삭한 오이 샐러드

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