Crisp & Refreshing Cucumber Salad with Leftover Cream
Don’t Toss That Leftover Cream! Easy & Delicious Jeong Jae-hyeong Style Cucumber Salad Recipe
Have you ever found yourself with a little bit of leftover cream after making something like Rosé Braised Chicken, wondering what to do with it? Cream has a short shelf life, so it’s best to use it up quickly. This recipe is a super simple and delicious way to utilize that leftover cream by making a refreshing cucumber salad, Jeong Jae-hyeong style. Cucumbers are fantastic for hydration, especially in the summer, so make sure to enjoy them often. This cucumber salad is even better when chilled in the refrigerator, as the cream sauce becomes wonderfully thick and cool. The combination of crisp cucumbers and a smooth, tangy cream dressing is a delightful summer treat. If you have leftover cream, give this Jeong Jae-hyeong cucumber salad recipe a try – you won’t regret it! Thank you.
Salad Ingredients- 1 Cucumber
- 1/2 Onion
- 0.5 Tbsp Coarse Salt (for washing cucumber)
- Pinch of Coarse Salt (for salting cucumber & onion)
Jeong Jae-hyeong Cucumber Salad Dressing- 1/2 cup Heavy Cream
- 1 Tbsp Vinegar
- Pinch of Minced Garlic (approx. 1/4 tsp)
- Pinch of Ground Black Pepper
- 1/2 cup Heavy Cream
- 1 Tbsp Vinegar
- Pinch of Minced Garlic (approx. 1/4 tsp)
- Pinch of Ground Black Pepper
Cooking Instructions
Step 1
First, peel the onion and thinly slice it into strips. Soak the sliced onion in cold water for about 10 minutes to mellow out its sharp, pungent flavor.
Step 2
After 10 minutes, drain the onion well in a sieve or gently squeeze out the excess water with your hands.
Step 3
It’s important to wash the cucumber thoroughly. Rubbing the cucumber skin gently with about 0.5 tablespoon of coarse salt will help remove any impurities, making it extra clean.
Step 4
Once cleaned, slice the cucumber into thin rounds, about 0.3 cm thick. Slicing them not too thinly will help maintain their crisp texture.
Step 5
Place the prepared cucumber slices and onion strips in a colander. Sprinkle a pinch of coarse salt over them, toss to combine, and let them sit for about 20 minutes. This process will draw out moisture and slightly pickle the vegetables, keeping them crisp.
Step 6
After 20 minutes, squeeze the salted cucumber and onion with your hands or press them firmly with a paper towel to remove as much moisture as possible. Thoroughly draining the vegetables is key to preventing a watery or bland salad.
Step 7
Now, let’s make the dressing. Pour 1/2 cup of heavy cream into a bowl. For a subtle aromatic touch, add a pinch of minced garlic (about 1/4 teaspoon).
Step 8
To the cream mixture, add 1 tablespoon of vinegar. For a fresh peppery aroma, grind about 20 twists of whole black peppercorns directly into the bowl.
Step 9
Whisk or stir the heavy cream, vinegar, minced garlic, and black pepper together until well combined, creating a smooth and creamy dressing.
Step 10
Finally, add the well-drained cucumber and onion to the cream dressing and toss gently to coat everything evenly. Your delicious cucumber salad, made with leftover cream in the Jeong Jae-hyeong style, is ready! It’s great to eat right away, but for an even thicker and cooler flavor experience, refrigerate it for about 10 minutes before serving.
