I need to tell you before I start this post that this will be my last one. What!
(I can see your eyes are wide open! or maybe not, maybe nobody cares…)
Well, I mean my last post until I come back from my trip.
Yes, I am going away for my annual summer trip. This year I am going to Europe. I am taking my two wild munchkins to France, Belgium, Austria, and Germany. I will enjoy the train rides, the scenery, the castles, the museums, the people, and of course, the food.
I have been so busy studying for this trip this past few weeks. I feel like if I have studied this much while I was in college in my youth(?), I could have gotten the scholarship! LOL.
Anyway I have done my homework and ready to hit the road with my two little ones without my piano man. Yes, just me and my 9 and 7 year olds. So, please pray for me that I can return in one piece, without going crazy….
Today’s post is simple cucumber salad that is very popular among Koreans during summer time. I love this salad. It is spicy, slightly sweet, full of flavor, and most of all, it is a great side salad for dishes like Galbi or Bulgogi, or Dakguwi.
I often serve this with grilled chicken in simple Asian marinade when I feel lazy that I don’t want to slave myself in the kitchen in hot summer days.
This is a salad that you can put together within 10 minutes or less, seriously! No joking here!
So let’s start. Set your timer to 10 minutes now!
Simple salad, simple ingredients.
English cucumber, vinegar, plum extract(mashil jeup), shallot, garlic, Korean red chili flakes(gochugaru), black (or yellow) sesame seeds.
And of course some salt and pepper, too.
Slice cucumber thinly, about 1/8″ thick.
If you have to use those American version with thick, waxy skin, peel off some of the skin.
Korean cucumber is even better if you can find it.
Her name is shallot. She is just a gorgeous girl next door!
She only comes in petite size, just like me!
Yes, you are right. I am short and stocky!
Chop her into even smaller pieces.
Chop your Mr. Garlic finer than usual.
Because you will eat him raw!
In a shallow bowl combine cucumbers with chili flakes, sugar, garlic, shallot, sesame seeds.
Add couple pinches of salt and pepper.
Add plum extract(mashil jeup) if you have.
If you don’t, don’t worry about it. No big deal.
…but it is good to have one though
and mix them well with your hands.
You can toss with spoons, but “real Koreans” use hands when tossing vegetables.
It helps the flavor to soak in cucumber.
Gotta taste one slice to check for seasoning!
You might need more salt. You can chill for 30 minutes before you serve.
Done! Has it been 10 minutes yet?
Cool, crunch, spicy, and full of flavor!That’s how you fight the hot summer days.
I am going to miss this kind of spicy food a lot this summer!
Well, well, well…
My dear friends and fellows,
Hope all of you have so much fun this summer,
I will deliver your happy regards to Mrs. Mona Lisa in France,
…if I meet her in the Louvre…
Have fresh waffles for snack in Belgium,
…I will think of you when I eat…
And pay my tribute to the Von Trapp family in Austria,
…for their beautiful sound of music…
Did I tell you that I will be staying at one of those fairy castles in Germany?
Waiting for my prince charming to pick me up on his white horse…
Slice the cucumber thinly, about ⅛" thick. Place them in a mixing bowl and add the rest of the ingredients, and mix well with hands until the cucumber slices gets incorporated with the dressing, about 30 seconds.
Taste one piece of cucumber to see if it is sell seasoned. You might need to add more salt.
Adjust seasoning for you liking.
You can chill this salad in the fridge for 30 minutes before serving.
If you let it sit too long the moisture in the cucumber will be extracted and the salad becomes too watery.
Note: This salad will compliment nicely to Korean grilled meat such as Galbi, Bulgogi, or any Chicken dishes.