Crispy Cucumber Salad with Sea Purslane (Oi Tangtangyi)
A Refreshing Spring Dish: ‘Oi Tangtangyi’ with Sea Purslane for a Zesty Cucumber Salad
Introducing ‘Oi Tangtangyi,’ a delightful spring side dish where crisp cucumbers meet the vibrant, tender sea purslane. This refreshing salad offers a satisfying crunch and the invigorating taste of spring, perfect for awakening your appetite.
Ingredients
- 1.5 cucumbers
- 1/2 Tbsp coarse salt (for wilting)
- 100g sea purslane
- 1.5 Tbsp soy sauce (or brewed soy sauce)
- 1 Tbsp plum extract (maesil-cheong)
- 1 Tbsp brown rice vinegar
- 1 Tbsp toasted sesame seeds
- A pinch of whole sesame seeds (for garnish)
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water. Place the cucumbers in a ziplock bag or plastic wrap. Gently pound them with the back of a knife or your fist until the surface is lightly bruised. Be careful not to pound too hard, as this can make them mushy. This step helps the dressing penetrate better and improves the texture.
Step 2
Cut the pounded cucumbers into bite-sized pieces, about 2-3 cm. Place the cut cucumbers in a bowl, sprinkle with 1/2 Tbsp of coarse salt, and let them wilt for about 10 minutes. You can stir them once halfway through for even wilting.
Step 3
While the cucumbers are wilting, trim any dirty stems or roots from the sea purslane and rinse it thoroughly under running water. Bring a pot of water to a boil, add a pinch of salt, and quickly blanch the sea purslane for less than 10 seconds. Avoid overcooking, as it can become mushy; the key is to just brighten its color. Immediately rinse the blanched sea purslane in cold water to stop the cooking process, then squeeze out excess water thoroughly with your hands.
Step 4
Rinse the wilted cucumbers lightly under running water to remove excess salt and squeeze out any remaining water. Combine the squeezed cucumbers and sea purslane in the bowl.
Step 5
Add the soy sauce (or brewed soy sauce), plum extract, and brown rice vinegar to the bowl. Gently mix everything together by hand, ensuring the dressing coats the cucumbers and sea purslane evenly. Finally, sprinkle generously with toasted sesame seeds and whole sesame seeds for a nutty aroma to complete your delicious spring Oi Tangtangyi.
