Crisp Korean Cucumber and Doenjang Salad
Crisp Korean Cucumber and Doenjang Salad: A 5-Minute, Super Simple Side Dish Recipe for Any Season
This is a quick and easy side dish made with crisp Korean cucumbers (oigo-chut), perfect for your rice bowl. It requires no cooking and is incredibly simple to prepare, making it a delightful accompaniment any time of the year.
Main Ingredients- 7 Korean cucumbers (oigo-chut)
Doenjang Dressing- 1 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame oil
- 0.5 Tbsp Oligodang (corn syrup) or honey/sugar
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sesame oil
- 0.5 Tbsp Oligodang (corn syrup) or honey/sugar
- 1 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
First, combine all the dressing ingredients in a small bowl: Doenjang, Gochujang, sesame oil, oligodang, and toasted sesame seeds. Mix thoroughly with a spoon or whisk until smooth and well combined, ensuring there are no lumps. You can substitute oligodang with honey or sugar if preferred.
Step 2
Rinse the Korean cucumbers thoroughly under running water. Trim off the stems and slice them into bite-sized pieces, about 2-3 cm thick. Avoid slicing them too thinly, as this can affect the crisp texture.
Step 3
Add all the sliced Korean cucumbers to the bowl with the prepared Doenjang dressing. It’s important to ensure the cucumbers are evenly coated with the seasoning.
Step 4
Using a spoon, gently toss the cucumbers with the dressing until everything is well mixed. Be careful not to overmix or mash the cucumbers; a gentle stirring motion is best. Continue to toss until the dressing is evenly distributed on all the cucumber pieces. Your delicious Korean cucumber and Doenjang salad is now ready to serve!
