Cool, crunch, and slightly spicy and sweet, this pickled cucumber salad can stimulate the lost appetite in the hot summer. This is a very common summer side dish in any Korean table and it is very simple to make.
Look for air-vacuumed pickled cucumber in the refrigerate section of Korean stores. These cucumbers are pickled in simple salt, vinegar, sugar brine and ready to tackle with flavors you are going to add.
For some wicked reason many Koreans like to eat this pickled cucumber salad with leftover rice dumped in cold water. I know it sounds weird to dump the rice in the cold water, but it is actually pretty good to eat that way with this salad.
This was my simple lunch and I was happy. And so was my stomach.
- 1 lb (500g) Korean pickled cucumbers, thinly sliced
- 1.5 tablespoon Korean chili flakes
- 2 teaspoon sugar
- 1 green onion, finely chopped
- ½ teaspoon garlic powder
- 1 tablespoon Korean plum extract, optional
- 1 teaspoon sesame oil
- 1-2 teaspoon toasted sesame seeds
- Soak the cucumber slices in cold water for 10 minutes to dilute the brine a little. Drain and squeeze out the excess water.
- Place the cucumber slices in a mixing bowl, add the rest of the ingredient, and toss well. Adjust the amount of sugar according to the sweetness you desire.
- Serve with rice.