I guess foodgawker is officially gone for good. I've been trying to upload my recipes to the recipe-sharing website but it always ended up showing "this site can’t be reached." What a shame, foodgawker was pretty useful and acts sort of like my little storage box for many wonderful recipes. If any of you know more details or if there's any slight chance that foodgawker will be back, please drop a line and let me know!
Spicy Korean cucumber salad -
Ingredients?
- 3 skinny cucumbers
- 1 teaspoon salt
Marinade:
- 3 tablespoons chopped scallion
- 1/4 cup loosely packed thinly sliced onion
- 2 tablespoons chopped garlic
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons Korean red pepper flakes
- 1 teaspoon toasted white sesame seeds
- 1 teaspoon granulated sugar
How?
Peel and finely chop the garlic cloves. Destem and chop the scallion. Peel and thinly slice the onion.
Trim-off both ends for the cucumbers. I prefer to cut the cucumber into rectangular shaped sections. However, you can slice it to 1mm thickness round pieces if preferred.
Transfer the cucumber to a bowl and add about 1 teaspoon of salt. Gently massage in the salt. Let it sit and marinate for 10 minutes. You'll find some liquid being draw out on the bottom.
Squeeze the cucumber hard but not breaking the shape in order to draw out even more liquid. Discard the liquid and transfer the cucumber to another clean bowl.
Add all the ingredients listed under the "marinade" section to the bowl. Make sure to thoroughly mix these ingredients together with the cucumber. Cover the bowl with cling foil and let it rest in the fridge for at least 10 more minutes.
You can serve the cucumber after a short marinating time. However, you can definitely leave the cucumber in the fridge for like one or two more days. I actually did that and the cucumbers won't get too salty in the end. Not the crunchiness though, you'll loose just a tiny bit of that crunch but overall still very appetizing.
By the way, if you haven't noticed, unlike many other Asian cucumber side dish recipes especially the pickled version from Japan, the spicy Korean cucumber salad we are making here does not use any vinegar. There is no other acid seasonings used such as lemon or lime.
Instead, the main flavor comes from the aromatics and sesame oil. Give it a try, when served cold, this cucumber salad also works great with some Korean drinks (just remember to drink responsibly, especially when the food pairs so well with alcohol).
Other Korean recipes:
- Korean braised potatos (gamja jorim)
- SPAM and gochujang kimchi stew
- Spicy gochujang chicken rice bowls
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