Crispy Cucumber and Chive Salad
Simple Recipe for Refreshing Cucumber and Chive Salad (Cucumber Kimchi Style)
Perfect for those hot summer days when you crave something light and refreshing! This recipe introduces an incredibly easy cucumber and chive salad, combining crisp cucumbers with fragrant chives. It’s a delightful side dish, great for any meal, and has the essence of a quick cucumber kimchi.
Ingredients
- 2 cucumbers
- 1 Tbsp coarse salt (for salting cucumbers)
- 1 handful of chives (approx. 50-70g)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soup soy sauce (guk-ganjang)
- 3 Tbsp vinegar (rice vinegar or apple cider vinegar)
- 2 Tbsp plum extract (or corn syrup/oligo syrup)
- 1 Tbsp minced garlic
- 1 Tbsp toasted sesame seeds
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
Wash the two cucumbers thoroughly and trim off the ends. Use a vegetable peeler to lightly scrape off only the bumpy parts of the skin, avoiding peeling it completely. This helps maintain a crisp texture and reduces any slight bitterness. For an extra clean preparation, you can rub them with coarse salt and rinse under running water.
Step 2
Cut the prepared cucumbers into lengths of about 3-4 cm. Then, depending on the thickness of the cucumber, slice them lengthwise into quarters or sixths. This ensures the dressing can penetrate well, making them more flavorful.
Step 3
Place the cut cucumbers in a bowl and add 1 tablespoon of coarse salt. Toss gently to coat. Salting the cucumbers draws out excess moisture, resulting in a satisfyingly crisp texture. Let them sit for about 10-15 minutes.
Step 4
While the cucumbers are salting, give them a gentle stir occasionally. This ensures that all the cucumber pieces are evenly salted and absorb the salt effectively.
Step 5
After salting, rinse the cucumbers thoroughly under cold running water about twice to remove the salt. Drain them well in a colander. For best results, use a salad spinner to remove as much water as possible, or gently squeeze them by hand. Excess water can dilute the dressing, so this step is crucial.
Step 6
Wash the fresh chives and cut them into lengths similar to the cucumbers (about 3-4 cm).
Step 7
Combine the drained cucumbers and the cut chives in a large bowl.
Step 8
Now, let’s make the dressing. In a separate small bowl, combine 2 tablespoons of gochugaru, 1 tablespoon of soup soy sauce, 3 tablespoons of vinegar, 2 tablespoons of plum extract, 1 tablespoon of minced garlic, 1 tablespoon of toasted sesame seeds, and 1 tablespoon of sesame oil. Mix well until thoroughly combined.
Step 9
Pour the prepared dressing over the cucumbers and chives. Gently toss everything together until well coated with the dressing. Be careful not to overmix, as this can mash the cucumbers.
Step 10
Your delicious cucumber and chive salad is ready! You can enjoy it immediately, or for an even more refreshing taste, chill it in the refrigerator for a short while before serving.
