Crisp and Refreshing Summer Delight: Cucumber and Chive Salad (Oi Buchu Muchim)
Beat the Summer Heat! A Simple and Flavorful Recipe for Refreshing Cucumber and Chive Salad
This vibrant salad is the perfect side dish to accompany any meat entree, adding a burst of freshness. Even without meat, its cool, spicy, and tangy flavors make it incredibly addictive. You’ll find yourself reaching for more! Definitely give this a try 🙂
**Chef’s Tip:** For extra crispiness, lightly salt the cucumber slices and squeeze out excess water before mixing. Chives can become mushy if overmixed, so it’s best to toss them in just before serving.
Main Ingredients- 1 cucumber (approx. 200g)
- 1 bunch chives (approx. 100g)
- 1/4 onion (approx. 50g)
Spicy & Tangy Dressing- 2 Tbsp soy sauce (30ml)
- 2 Tbsp brown rice vinegar (30ml)
- 2 Tbsp gochugaru (Korean chili flakes, 15g)
- 1 Tbsp gochujang (Korean chili paste, 15g)
- A pinch of toasted sesame seeds (1 tsp)
- 2 Tbsp soy sauce (30ml)
- 2 Tbsp brown rice vinegar (30ml)
- 2 Tbsp gochugaru (Korean chili flakes, 15g)
- 1 Tbsp gochujang (Korean chili paste, 15g)
- A pinch of toasted sesame seeds (1 tsp)
Cooking Instructions
Step 1
First, wash the cucumber thoroughly under running water. Trim off the ends and slice it diagonally about 0.5cm thick. (Tip: You can also cut it into thicker pieces according to your preference.) Wash the chives and cut them into 5cm lengths. Thinly slice the onion.
Step 2
In a large mixing bowl, combine 2 Tbsp soy sauce, 2 Tbsp brown rice vinegar, 2 Tbsp gochugaru, and 1 Tbsp gochujang. Whisk them together to create a delicious dressing.
Step 3
Add the prepared cucumber, chives, and onion to the bowl with the dressing. Gently toss everything together, ensuring the vegetables are evenly coated with the seasoning. (Tip: Avoid tossing too vigorously to prevent the vegetables from becoming mushy.)
