Crispy and Delicious Cucumber and Chive Salad
Chef Jeong Ho-yeong’s Recipe, Waterless Crispy Cucumber Salad, Cucumber and Chive Salad, Cucumber Dish, Simple Cucumber Side Dish, How to Use Chives
Here’s Chef Jeong Ho-yeong’s recipe for cucumber and chive salad, perfect for when cucumbers have too many seeds or you prefer a less watery salad. This delightful side dish combines fresh cucumbers and fragrant chives to whet your appetite.
Main Ingredients- 2 fresh cucumbers
- A handful of fragrant chives
- 1/4 sweet onion
- A pinch of toasted sesame seeds
- A drizzle of sesame oil
For Curing Cucumbers- 1/2 Tbsp coarse salt
- 1/2 Tbsp granulated sugar
Spicy and Sweet Seasoning- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp fish sauce (kanari aekjeot)
- 1/2 Tbsp minced garlic
- 1/2 Tbsp coarse salt
- 1/2 Tbsp granulated sugar
Spicy and Sweet Seasoning- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp fish sauce (kanari aekjeot)
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Then, gently rub their skins with coarse salt. This helps remove any bitterness or impurities. After cleaning, cut the cucumbers in half lengthwise.
Step 2
For the halved cucumbers, use a spoon, especially a teaspoon, to scoop out the seeds. The curved edge of the teaspoon is perfect for this. Removing the seeds is an effective way to reduce the water content in the salad.
Step 3
Cut the seeded cucumbers into bite-sized pieces, about 0.5 cm thick, slicing them diagonally. Cutting them too thinly might reduce the satisfying crunch, so aim for a moderate thickness.
Step 4
Wash the fresh chives, remove excess water, and chop them into approximately 3 cm lengths. The chives add a wonderful aroma and flavor to the dish.
Step 5
Peel the onion and slice it thinly into julienne strips. The onion’s subtle sweetness and crispness complement the cucumbers beautifully.
Step 6
Add the curing ingredients – 1/2 Tbsp coarse salt and 1/2 Tbsp sugar – to the sliced cucumbers. Gently toss them together and let them cure for about 15 minutes. The salt and sugar will draw out moisture, making the cucumbers even crisper.
Step 7
While the cucumbers are curing, prepare the seasoning. In a bowl, combine all the ‘Spicy and Sweet Seasoning’ ingredients: 3 Tbsp gochugaru, 1 Tbsp plum extract, 1 Tbsp fish sauce, and 1/2 Tbsp minced garlic. Mix them thoroughly with a spoon. Allowing the seasoning to rest for a bit will enhance its flavor.
Step 8
After 15 minutes, lightly rinse the cured cucumbers under cold water to remove excess salt. Squeeze out as much water as possible. You can gently squeeze them by hand or use paper towels to press out the moisture thoroughly for maximum crispness. Add the drained cucumbers and julienned onions to the prepared seasoning and mix well.
Step 9
Once the cucumbers and onions are somewhat coated with the seasoning, add the chopped chives last. Gently toss everything together. Avoid overmixing the chives, as they can become limp; a light mix is best.
Step 10
Finally, sprinkle with toasted sesame seeds and drizzle with a little sesame oil to finish. Your delicious cucumber and chive salad is ready to be enjoyed!
