Refreshing Chive and Cucumber Salad (Geotjeori)
Simple and Quick Chive and Cucumber Side Dish (Geotjeori)
Enjoy this delightfully fresh and crisp Chive and Cucumber Geotjeori, perfect as a quick side dish! It’s best when tossed and served immediately.
Main Ingredients- 2 large handfuls of fresh chives (approx. 150g)
- 1 medium cucumber
Seasoning- 1.5 Tbsp fish sauce (Kanari)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (maesil)
- 1/3 Tbsp ginger concentrate (saenggangcheong)
- 1/2 Tbsp ground sesame seeds (kkae-garu)
- 1.5 Tbsp fish sauce (Kanari)
- 1.5 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp plum extract (maesil)
- 1/3 Tbsp ginger concentrate (saenggangcheong)
- 1/2 Tbsp ground sesame seeds (kkae-garu)
Cooking Instructions
Step 1
First, trim and thoroughly wash the chives. Rinse them under running water to remove any dirt or debris. It’s crucial to drain them well; you can place them in a colander or gently pat them dry with paper towels. Once drained, cut the chives into approximately 5cm lengths for easy eating.
Step 2
Wash the cucumber and pat it dry. Slice it thinly on an angle (a ‘halsol-sseolgi’ cut). Cutting them into half-moon shapes will help the dressing coat evenly and make them easier to eat. Avoid slicing them too thickly to maintain a pleasant crisp texture.
Step 3
In a large bowl, combine the prepared chives and sliced cucumber. Add all the seasoning ingredients: fish sauce, gochugaru, plum extract, ginger concentrate, and ground sesame seeds. Since this salad is best when fresh, tossing it right before serving is recommended. Gently toss the ingredients with your hands to ensure the seasoning coats everything evenly. Be careful not to overmix, as this can make the vegetables mushy. Taste and adjust seasoning if necessary, adding a bit more fish sauce or a touch of sweetness.
