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gluten_free2022-07-18 12:54 am
mific) wrote in gluten_free2022-07-18 12:54 am
Spicy Korean Cucumber Salad
Both cooling and hot!
Servings: 1-2
Ingredients:
Salad:
3 of the small Persian/Lebanese cukes (or 1 average telegraph cuke - or equivalent volume of any type that don't need peeling)
1/2 teaspoon kosher salt (bit less if using table salt)
1 small shallot, thinly sliced
1 green onion/spring onion, sliced on the bias
1/2 tablespoon white sesame seeds, toasted (add sesame seeds to a hot, dry, non-stick frying pan and toast, stirring to prevent burning until golden brown, 2 to 4 minutes)
(optional extras are some chilled cooked peas or cooked edamame, handful of raw bean sprouts, etc.)
Dressing:
1 tablespoon gochujang (Korean red chilli paste) - get from any Asian supermarket. You really do need this!
1 teaspoon gochugaru (Korean red chilli flakes) or ~1/2 tsp of any ground chilli flakes or powder but Korean ones are milder so go easy. The gochujang is also spicy so use paprika instead if not so keen on hotness.
1/2 tablespoon toasted sesame oil
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sweetener/sugar
1 large garlic clove, minced or crushed
Directions:
Cucumber prep: Smash the cucumbers - slice in half, lengthwise. Put flat side down and put the flat side of a heavy knife against the cucumber, pressing down with the heel of your palm, as if you were crushing a garlic clove to release its skin. Once smashed, chop the cukes into bite-sized chunks. Transfer cukes to a colander/sieve over a bowl or in the sink. Sprinkle with the kosher salt and toss until well coated. Ideally cover them with something heavy to press them. Leave in the fridge for at least 30 minutes, or or up to 4 hours. Discard the accumulated water and shake off any excess water from the cucumbers. Finally, (if not eating it all immediately) squeeze handfuls of the chopped, salted cukes to get the last water out. Put in a large bowl. Can forgo squeezing them if it'll all be eaten straight away.
Make the dressing. Whisk the gochujang, chilli flakes, toasted sesame oil, rice vinegar, soy sauce, sweetener, and minced garlic together in a small bowl.
Assemble the salad. With the chilled cucumbers in a large bowl, mix in the sliced shallots and the green onion whites & light greens. Mix the dressing in well, so it's all thoroughly coated. Salad is best served chilled.
Garnish with toasted sesame seeds and the remaining chopped green onion greens.
Servings: 1-2
Ingredients:
Salad:
3 of the small Persian/Lebanese cukes (or 1 average telegraph cuke - or equivalent volume of any type that don't need peeling)
1/2 teaspoon kosher salt (bit less if using table salt)
1 small shallot, thinly sliced
1 green onion/spring onion, sliced on the bias
1/2 tablespoon white sesame seeds, toasted (add sesame seeds to a hot, dry, non-stick frying pan and toast, stirring to prevent burning until golden brown, 2 to 4 minutes)
(optional extras are some chilled cooked peas or cooked edamame, handful of raw bean sprouts, etc.)
Dressing:
1 tablespoon gochujang (Korean red chilli paste) - get from any Asian supermarket. You really do need this!
1 teaspoon gochugaru (Korean red chilli flakes) or ~1/2 tsp of any ground chilli flakes or powder but Korean ones are milder so go easy. The gochujang is also spicy so use paprika instead if not so keen on hotness.
1/2 tablespoon toasted sesame oil
1/2 tablespoon soy sauce
1/2 tablespoon rice vinegar
1 teaspoon sweetener/sugar
1 large garlic clove, minced or crushed
Directions:
Cucumber prep: Smash the cucumbers - slice in half, lengthwise. Put flat side down and put the flat side of a heavy knife against the cucumber, pressing down with the heel of your palm, as if you were crushing a garlic clove to release its skin. Once smashed, chop the cukes into bite-sized chunks. Transfer cukes to a colander/sieve over a bowl or in the sink. Sprinkle with the kosher salt and toss until well coated. Ideally cover them with something heavy to press them. Leave in the fridge for at least 30 minutes, or or up to 4 hours. Discard the accumulated water and shake off any excess water from the cucumbers. Finally, (if not eating it all immediately) squeeze handfuls of the chopped, salted cukes to get the last water out. Put in a large bowl. Can forgo squeezing them if it'll all be eaten straight away.
Make the dressing. Whisk the gochujang, chilli flakes, toasted sesame oil, rice vinegar, soy sauce, sweetener, and minced garlic together in a small bowl.
Assemble the salad. With the chilled cucumbers in a large bowl, mix in the sliced shallots and the green onion whites & light greens. Mix the dressing in well, so it's all thoroughly coated. Salad is best served chilled.
Garnish with toasted sesame seeds and the remaining chopped green onion greens.
Oh that looks great!
Smashing cucumbers sounds very gratifying. Cucumbers are the perfect canvas for any sort of sauce.
I was about to repeat the canard that spicy foods are correlated with hot climates, but a social sciences blog on Nature magazine changed my mind. It explains why that association (among many others) is not statistically relevant:
https://socialsciences.nature.com/posts/why-do-hot-countries-have-spicy-food
Re: Oh that looks great!
no subject