Crunchy Korean Cucumber and Onion with Fermented Soybean Paste Dressing
Crunchy Korean Cucumber and Onion with Fermented Soybean Paste Dressing
A healthy and vibrant side dish featuring crisp Korean cucumber peppers (also known as ‘asagi’ peppers) and sweet onions, generously seasoned with savory homemade fermented soybean paste (doenjang) and a touch of gochujang. It’s delicious on its own but truly shines when paired with grilled meats, adding a fresh and flavorful contrast. A perfect, wholesome addition to any meal.
Main Ingredients- 10 Korean cucumber peppers (Asagi peppers)
- 2 Onions
Seasoning Ingredients- 2 Tbsp homemade Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp perilla oil or sesame oil
- A pinch of toasted sesame seeds
- 1/2 Tbsp plum syrup (maesilcheong)
- 1/2 Tbsp oligosaccharide
- 2 Tbsp homemade Doenjang (fermented soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 1/2 Tbsp perilla oil or sesame oil
- A pinch of toasted sesame seeds
- 1/2 Tbsp plum syrup (maesilcheong)
- 1/2 Tbsp oligosaccharide
Cooking Instructions
Step 1
Wash the Korean cucumber peppers thoroughly under running water and pat them dry. Trim off the stems and slightly chop off the very end of the pepper. Cut them into bite-sized pieces. Slice the onions into similar sizes, ready for mixing.
Step 2
In a large mixing bowl, combine the prepared cucumber peppers and sliced onions. Add all the seasoning ingredients: 2 Tbsp of doenjang, 1/2 Tbsp of gochujang, 1 Tbsp of minced garlic, 1/2 Tbsp of perilla or sesame oil, 1/2 Tbsp of plum syrup, and 1/2 Tbsp of oligosaccharide. Gently toss everything together to ensure the dressing evenly coats the vegetables. Be careful not to overmix, as this can make the peppers mushy.
Step 3
Finally, sprinkle a generous pinch of toasted sesame seeds over the mixture to finish. It’s that easy! Serve this delightful and healthy side dish immediately and enjoy the fresh, savory flavors.
