Spicy Korean Cucumber Salad Recipes

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OI MUCHIM (SPICY CUCUMBER SALAD)



Oi Muchim (Spicy Cucumber Salad) image

An easy cucumber side dish that's spicy, slightly sweet and tangy! It'll be an excellent complement to any of your main dishes.

Provided by Hyosun

Categories     Side Dish

Time 15m

Number Of Ingredients 9

1 Korean cucumber or 2 Kirby (pickling cucumbers)
1 teaspoon salt
1 tablespoon Korean red chili pepper flakes (gochugaru (고추가루) - use less if desired)
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil

Steps:

  • Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for about 15 minutes.
  • Drain excess liquid. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. Taste a little and adjust the seasonings if necessary.

KOREAN CUCUMBER SALAD



Korean Cucumber Salad image

When I lived in Korea, I was shown this Korean Cucumber salad, made with cucumbers, green onions, and sesame seeds. Goes good with Bulgogi (Korean Barbecued Beef) from this site!!

Provided by Paula Stotts

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 25m

Yield 2

Number Of Ingredients 8

¼ cup white vinegar
¼ teaspoon black pepper
½ teaspoon red pepper flakes
1 teaspoon vegetable oil
2 tablespoons sesame seeds
1 cucumber, thinly sliced
½ green onion, sliced
½ carrot, julienned

Steps:

  • In a medium bowl, stir together vinegar, black pepper, and red pepper flakes.
  • Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.

Nutrition Facts : Calories 97.8 calories, Carbohydrate 8.1 g, Fat 7 g, Fiber 2.4 g, Protein 2.6 g, SaturatedFat 1.1 g, Sodium 14.5 mg, Sugar 2.6 g

REFRESHING KOREAN CUCUMBER SALAD



Refreshing Korean Cucumber Salad image

A standard, refreshing Korean side dish. Serve chilled.

Provided by Oriana

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 55m

Yield 6

Number Of Ingredients 13

3 pounds seedless cucumber, sliced paper-thin
1 ½ tablespoons sea salt
½ cup rice vinegar
1 tablespoon rice wine
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons freshly squeezed lemon juice
1 green onion, sliced
1 tablespoon toasted sesame seeds
2 walnut halves, finely chopped
1 clove garlic, minced
1 ½ teaspoons Korean red pepper powder
freshly ground black pepper to taste

Steps:

  • Place sliced cucumbers in a large bowl and sprinkle evenly with sea salt; allow liquid to drain from cucumbers, about 15 minutes. Spoon cucumbers onto sheets of paper towels; wrap paper towels around cucumbers and wring out as much liquid as possible.
  • Mix rice vinegar, rice wine, sesame oil, honey, lemon juice, green onion, sesame seeds, walnuts, garlic, Korean red pepper powder, and ground black pepper in a bowl; add cucumbers and toss. Cover bowl with plastic wrap and refrigerate until flavors blend, at least 30 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 15.8 g, Fat 6.1 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 0.9 g, Sodium 1332.3 mg, Sugar 9.8 g

SPICY KOREAN CUCUMBER SALAD



Spicy Korean Cucumber Salad image

Spicy sliced cucumber banchan (side dish). I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and pepper powder, then add to taste.

Provided by Emily Han

Categories     Vegetable

Time 1h10m

Yield 25 cucumber slices, 4 serving(s)

Number Of Ingredients 9

1 English cucumber
1/2-3/4 cup rice vinegar
2 dashes apple cider vinegar
3 tablespoons korean red pepper paste (Gochujang)
2 teaspoons red chili peppers (gochugaru-Korean style, fine powder. Not cayenne)
1/2 teaspoon minced garlic
2 teaspoons sugar
1/4 teaspoon sesame oil
3 dashes salt

Steps:

  • Wash and slice cucumber into 1/4 - 1/8" pieces. Discard ends.
  • Spread cucumber slices onto cutting board. Sprinkle with salt and let sit for at least 15 minutes. You should see water start to form on them.
  • Meanwhile, mix all other ingredients well in a 1.5 Quart mixing bowl. (Use 1/2 cup Rice Vinegar for small to medium size cucumber, 3/4 for larger one).
  • Press cucumber slices with paper towel or cheesecloth to remove water.
  • Put cucumbers in bowl and stir so they become coated.
  • Let marinate at least 1 hour before serving. Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar.
  • To store, place cucumbers in a plastic container with only a little liquid, and leave in the refrigerator.
  • This recipe serves about 4 for banchan (side dish). Cooking time is marinating time. Add or subtract ingredients to taste. Try green onion or more garlic.

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