Korean cucumber salad

Just a few ingredients are enough to transform a simple side dish into something extraordinary and the Korean cucumber salad is proof of this.

Cucumbers are a typically summer vegetable that in our country are usually eaten in salads , seasoned with a maximum of a splash of oil, a splash of vinegar and a pinch of salt. Still using very few ingredients, however, it is possible to create a fresh and delicious side dish. We're talking about Korean cucumber salad.

In this Asian cuisine recipe, the chili pepper reigns supreme, an ingredient without which the dish wouldn't make much sense. The ideal would be to use the typical Korean chili pepper, called Gochugaru , but whatever you have at home will be fine, fresh, dried or in paste. To give this cucumber salad a boost of flavor then there are rice vinegar, soy sauce and sesame oil, ingredients rarely used in our kitchens but still easy to find in the most well-stocked supermarkets.

How to make Korean Cucumber Salad Recipe

1. First wash the cucumbers and with a potato peeler remove the peel in strips , leaving a sort of zebra pattern. Then cut slices a couple of millimeters thick using a mandolin or a sharp knife. If the cucumbers are too large, you can cut them in half lengthwise and possibly remove some of the seeds.
2. Finely chop the garlic or crush it with the appropriate tool.
3. Combine the soy sauce, vinegar, oil, garlic and sugar in a glass jar with a cap, close and shake well. Use the emulsion to season the cucumbers after placing them on the plate.
4. Add chilli pepper in quantities to taste and finally decorate with sesame seeds before serving.

Also try the delicious and very light Japanese cucumber salad : have you seen how many recipes there are with cucumbers?

storage

It would be best to consume the cucumber salad freshly made , especially if you have already dressed it.

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