If you’re looking for the perfect side dish to accompany an Asian-style meal, this simple Korean Cucumber Salad is sure to go down a treat. Taking just 10 minutes to prepare and using only a few ingredients, it’s a really easy way of adding a cool, refreshing side to your meal. We would also recommend this dish as a great addition to any barbeque, a few of these cucumber slices are amazing in a burger instead of a gherkin!
The best thing about this salad is that it’s really easy to adjust the marinade depending on how spicy you want it. If you accidentally add too much spice, simply add a little brown sugar to sweeten the flavour. You can really mix and match the quantities to create a recipe tailored to your tastes.
This recipe was contributed by our Finance Manager Damon- thanks Damon!
Ingredients (Serves 2)
2 spring onions
2 tbsp rice wine vinegar (white wine vinegar also works if you’re struggling to find this)
1 tbsp light soy sauce
1 tsp chilli powder
t tsp sesame seeds
Pinch of brown sugar (optional)
Speed peeler (optional)
In a bowl, mix the vinegar, soy sauce and chilli powder. Taste test the mixture- feel free to add more or less chilli powder depending on how spicy you like it, or more soy sauce if you want a saltier taste. If the marinade is too spicy, add a little sugar.
Take your cucumber a score the skin with a fork. This will allow the marinade to flavour under the skin of the cucumber.
Slice the cucumber thinly. You can either use a sharp knife for this, alternatively using a speed peeler over the top of your cucumber works a treat for getting very thin slices.
Place the cucumber in the marinade and sprinkle your sesame seeds on top. Mix well. If you’re preparing other dishes alongside the cucumber salad, it’s a good idea to leave this to stand for a while, so that the marinade sinks in to the cucumber properly.
When you are nearly ready to serve, finely chop 2 spring onions, add to the bowl and mix well. Serve immediately.