Spicy Korean Cucumber Salad
Salad
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Cook Time
2 h 30 min
Servings
20
Difficulty
Medium
Prep Time
30 Min
This Thermomix® recipe for Spicy Korean Cucumber Salad is ready in 2 h 30 min and yields 20 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This spicy Korean cucumber salad, known as Oi Sobagi, is a refreshing and flavorful side dish that's perfect for summer. The crisp cucumbers are brined and then tossed in a vibrant sauce made with red pepper flakes, fish sauce, garlic, and ginger. It's a delightful combination of spicy, savory, and slightly sweet flavors. I love making this salad because it's so easy to customize to your own taste – add more radish for extra crunch or adjust the amount of red pepper flakes for your preferred level of heat. It's a great way to add a little zing to any meal!
Ingredients (13 ingredients)
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10 piece Kirby cucumbers, trimmed and halved
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8 cups water
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1 cup coarse sea salt
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1 cup Korean red pepper flakes (gochugaru)
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0.5 cup water
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0.25 cup fish sauce
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2 tablespoons white sugar
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2 tablespoons minced garlic
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2 teaspoons minced ginger
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1 tablespoon salted fermented shrimp (saewujeot)
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2 cups garlic chives, cut into 1/2-inch pieces
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1 piece radish, cut into matchstick-size pieces, or to taste
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1 pinch sesame seeds, or to taste
Preparation (4 steps)
Prepare the Cucumbers
Place the trimmed and halved Kirby cucumbers into a bowl. In a separate saucepan, combine 8 cups of water and 1 cup of coarse sea salt. Bring the mixture to a boil on the stovetop. Once boiling, pour the brine mixture over the cucumbers and let them brine for about 1 hour to allow the flavors to combine.
Prepare the Sauce
Add 1 cup of Korean red pepper flakes (gochugaru), 1/2 cup of water, 1/4 cup of fish sauce, 2 tablespoons of white sugar, 2 tablespoons of minced garlic, 2 teaspoons of minced ginger, and 1 tablespoon of salted fermented shrimp (saewujeot) to the mixing bowl. Mix 10 Sec./Stufe 3 until the sauce is thoroughly combined.
Rinse and Drain Cucumbers
Rinse the brined cucumbers in cold water and place them in a colander to drain. Let them sit until semi-dry, about 10 minutes.
Combine and Marinate
Lather the cucumbers with the prepared sauce, ensuring to coat both the inside and outside, and stuffing the x-shaped cut thoroughly. Place the sauced cucumbers, 2 cups of garlic chives (cut into 1/2-inch pieces), 1 radish (cut into matchstick-size pieces, or to taste), and 1 pinch of sesame seeds (or to taste) in an air-tight container. Let the mixture sit at room temperature until the flavors combine, about 1 to 2 days. Then, refrigerate until ready to serve.
Finished cooking? Great! 🎉
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Created by
Sophia Martinez
10
Rezepte
0
Kochbücher
Allergens
- Fish
- Crustaceans
- Sesame seeds
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