Crisp and Fragrant Cucumber Salad (Oi Kkakdugi)
The Best Side Dish to Boost Your Appetite! How to Make Delicious Oi Kkakdugi
Introducing a recipe for a fragrant and crunchy cucumber salad, also known as Oi Kkakdugi, made with summer cucumbers. It has a perfectly salty and refreshing taste. By removing the cucumber seeds, it prevents sogginess and maintains its crispness for a long time. This simple yet satisfying side dish will enrich your dining table. 🙂
Ingredients
- 4 cucumbers
- 2 Tbsp coarse sea salt (for salting cucumbers)
- 1/2 medium onion
- 95g chives
- 2 Tbsp fish sauce
- 1 Tbsp salted shrimp (finely minced or use solids only)
- 5 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 1 Tbsp oligosaccharide
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Wash the fresh cucumbers thoroughly under running water. Cut them into bite-sized pieces. Cucumbers have high water content, which can make the salad watery when dressed. To maintain a crisp texture and minimize excess water, use a knife or spoon to neatly remove the inner seeds. You can leave the skin on.
Step 2
Place the prepared cucumbers in a bowl and add 2 Tbsp of coarse sea salt. Mix well to coat the cucumbers evenly. Let them salt for 30 minutes. After about 15 minutes, flip them over to ensure even salting. This step is crucial for drawing out excess moisture, enhancing crispness, and seasoning the cucumbers.
Step 3
After 30 minutes, the cucumbers should be nicely softened yet still crisp. Keep the salted cucumbers in the bowl and place them in a colander to drain any excess liquid for a short while. You don’t need to squeeze them dry.
Step 4
Wash the chives and cut them into approximately 3-4 cm lengths. Peel and thinly slice the onion. Adding onion will enhance the salad’s flavor with its crisp texture and natural sweetness.
Step 5
Now, let’s make the seasoning. In a clean bowl, combine 1 Tbsp minced garlic, 2 Tbsp plum extract, 2 Tbsp fish sauce, 1 Tbsp finely minced salted shrimp (or just the solids), 5 Tbsp red pepper flakes, and 1 Tbsp oligosaccharide. Mix everything well with a spoon to create the seasoning paste. Plum extract and oligosaccharide add sweetness and a glossy finish.
Step 6
Once the seasoning is well mixed, add the drained cucumbers first and gently toss them to coat evenly with the seasoning. Then, add the sliced onion and mix lightly. It’s very important to taste the seasoning before adding the chives! Because the cucumbers will release more water, the seasoning might become diluted. Adjust the saltiness at this stage, perhaps making it slightly saltier than you normally would.
Step 7
When the taste is just right, gently add the chopped chives and toss them lightly. Avoid overmixing the chives, as they can become mushy and release too much water. Mix just enough for the seasoning to coat everything. Keeping the crisp texture is key.
Step 8
Finally, sprinkle a generous amount of toasted sesame seeds (rubbed between your hands) for added nutty flavor. Your delicious cucumber salad (Oi Kkakdugi) is now ready! It’s great to eat immediately, but chilling it in the refrigerator for a while will make it even more refreshing and flavorful.
