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Korean-inspired spicy pickled cucumber salad
The perfect partner for our fried shrimps, this side salad is sweet and sour with mild heat from Korean chili flakes and grated ginger.
Course
Salad, Side Dish
Cuisine
Korean
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Steeping time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
2
Japanese cucumbers
thinly sliced
1
tablespoon
rock salt
Dressing
¼
cup
sliced scallions
1
tablespoon
Korean chili flakes
1
tablespoon
toasted sesame seeds
1
tablespoon
grated ginger
2
tablespoons
sugar
¼
teaspoon
salt
¼
cup
rice vinegar
Instructions
Place the sliced cucumbers in a bowl, add the salt and toss well. Set aside.
Mix together all the ingredients for the dressing making sure that the sugar and salt are fully dissolved.
Squeeze out the excess water from the cucumber slices.
Place the squeezed cucumbers in a bowl, pour in the dressing and toss repeatedly until every slice is coated with the dressing.
Leave the cucumber slices to soak in the dressing for at least half an hour before serving.