Crisp and Refreshing Cucumber Salad (Quick & No Salting!)
The Best Way to Make Crisp Cucumber Salad: No Salting Needed for Ultimate Refreshment!
Finished with the kimchi from the winter? And no time to make more? Don’t worry! This quick and easy cucumber salad is the perfect solution. Made with plump cucumbers and simple ingredients, it requires no pre-salting, making it incredibly fast to prepare. It’s a delightful side dish that adds a refreshing zing to any meal. Enjoy it fresh or let it chill in the fridge for an even deeper flavor.
Main Ingredients- 3 plump cucumbers (approx. 350-400g)
- 1 onion
Cucumber Pre-seasoning- 1/2 Tbsp fine salt (or salt for seasoning)
- 1/2 Tbsp sugar
- 1/3 Tbsp dried shrimp, finely chopped (salt-fermented shrimp)
Seasoning Mix- 6 Tbsp gochugaru (Korean chili flakes, medium grind)
- 4 Tbsp anchovy sauce (fish sauce)
- 1/2 Tbsp minced garlic
- 3 Tbsp mirin (sweet rice wine)
- 4 Tbsp water
- 1/3 Tbsp sweet rice flour
- 2-3 pinches ginger powder (optional)
- 2 Tbsp vinegar
- 1/2 Tbsp fine salt (or salt for seasoning)
- 1/2 Tbsp sugar
- 1/3 Tbsp dried shrimp, finely chopped (salt-fermented shrimp)
Seasoning Mix- 6 Tbsp gochugaru (Korean chili flakes, medium grind)
- 4 Tbsp anchovy sauce (fish sauce)
- 1/2 Tbsp minced garlic
- 3 Tbsp mirin (sweet rice wine)
- 4 Tbsp water
- 1/3 Tbsp sweet rice flour
- 2-3 pinches ginger powder (optional)
- 2 Tbsp vinegar
Cooking Instructions
Step 1
1. First, combine all the seasoning mix ingredients in a bowl. Measurements are based on a standard Korean rice spoon.
Step 2
2. For the chili flakes (gochugaru), it’s best to use a medium grind rather than the coarse flakes used for kimchi. This will result in a smoother color and flavor.
Step 3
3. Anchovy sauce is recommended, but you can also use sand lance fish sauce (Kkanari aekjeot). Choose the one you prefer.
Step 4
4. Using mirin (14% alcohol content) adds a unique umami flavor and helps to eliminate any stale taste from older gochugaru. If you don’t have mirin, you can substitute it with cooking sake (jong-pyeong).
Step 5
5. The combination of water and sweet rice flour serves as a quick way to create a simple binder, avoiding the need to make a traditional glutinous rice paste. This mixture helps to thicken the sauce, aids in fermentation, and softens the spiciness of the chili flakes or any excessive saltiness.
Step 6
6. Use only 2-3 pinches of ginger powder. Too much can overpower the other flavors. If you don’t have ginger powder, it’s perfectly fine to omit it.
Step 7
7. Mix the seasoning ingredients well. To let the gochugaru mellow and the sweet rice flour hydrate, let the mixture rest in the refrigerator for 3-4 hours. If you prefer a tangier salad, add an extra 2 tablespoons of vinegar either to the seasoning mix or when tossing the cucumbers.
Step 8
8. Prepare about 3 plump cucumbers (around 350-400g). If using thinner cucumbers, you might need 3-4. The amount of seasoning is slightly more than needed for the cucumber, so don’t stress too much about the exact size of the cucumbers.
Step 9
9. Wash the cucumbers thoroughly and slice them into about 1cm thick pieces. Since we are not salting them beforehand, the thickness doesn’t need to be perfectly uniform. You can slice them into rounds or half-moons as you prefer.
Step 10
10. Slice the onion slightly thinner than the cucumbers for a better textural balance.
Step 11
11. Place the sliced cucumbers and onions in a large bowl. Add all the cucumber pre-seasoning ingredients (fine salt, sugar, and chopped dried shrimp). Since you’ll be mixing immediately, fine salt or seasoning salt is recommended over coarse sea salt.
Step 12
12. You can use either white sugar or brown sugar. Adjust the sweetness to your liking.
Step 13
13. Use only the solid parts of the salted shrimp (saeujeot). If the shrimp pieces are large, chop them finely with scissors or a knife to ensure they distribute evenly and add their savory depth.
Step 14
14. Gently mix the pre-seasoning ingredients with the cucumbers and onions. Then, add about 80% of the prepared seasoning mix and start tossing. You’ll adjust the remaining seasoning later after tasting.
Step 15
15. As the cucumbers release their moisture, the seasoning will loosen up. Initially, the mixture might seem a bit thick or dry. Don’t worry! Gently toss the salad, being careful not to mash the cucumbers, allowing the seasoning to coat everything evenly.
Step 16
16. Taste the salad. If it’s not sweet enough, add a little more sugar. If it feels too bland, add the remaining seasoning mix. Since the cucumbers will release water, it’s best if the seasoning tastes slightly strong at this stage, as it will mellow out during chilling.
Step 17
17. Once the salad is uniformly coated with the seasoning, it’s ready. While it’s delicious eaten immediately, for the best experience, transfer it to an airtight container and refrigerate for 3-4 hours. This allows the flavors to meld and the cucumbers to become wonderfully crisp and refreshing. Give it a mix before serving.
