Ingredients with Measurements:
- 2 medium cucumbers, thinly sliced
- 1/4 cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- 1 red chili pepper, thinly sliced (optional)
Special Equipment Needed:
None
Step-by-Step Instructions:
1. In a small bowl, mix together rice vinegar, sugar, and salt until the sugar and salt have dissolved.
2. In a large bowl, combine sliced cucumbers, sesame oil, sesame seeds, green onions, and chili pepper (if using).
3. Pour the vinegar mixture over the cucumber mixture and toss to combine.
4. Cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Refrigeration time: 30 minutes
Total time: 40 minutes
Temperature:
Refrigerate before serving.
Serving size:
4 servings
Nutritional information:
Calories: 50
Fat: 3g
Carbohydrates: 6g
Protein: 1g
Sodium: 590mg
Sugar: 4g
Fiber: 1g
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Sugar can be substituted with honey or agave nectar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Green onions can be substituted with thinly sliced shallots or red onions.
- Red chili pepper can be omitted or substituted with red pepper flakes.
Variations:
- Add sliced carrots or radishes for extra crunch and color.
- Use a mix of different types of cucumbers, such as English or Persian cucumbers.
- Add chopped cilantro or mint for a fresh herb flavor.
- Use lime juice instead of rice vinegar for a tangy twist.
Tips and Tricks:
- Use a mandoline or a sharp knife to thinly slice the cucumbers for a more uniform texture.
- Adjust the amount of sugar and salt to your taste.
- For a spicier version, add more chili pepper or red pepper flakes.
- Serve as a side dish or as a topping for rice bowls or salads.
Storage Instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This dish is best served cold and does not need to be reheated.
Presentation Ideas:
Serve in a shallow bowl or plate with a sprinkle of sesame seeds and sliced green onions on top.
Garnishes:
Sprinkle with additional sesame seeds or chopped cilantro for added flavor and presentation.
Pairings:
This dish pairs well with grilled meats or fish, rice dishes, or as a side dish for Korean-inspired meals.
Suggested Side Dishes:
Serve with steamed rice, kimchi, or a side of stir-fried vegetables.
Troubleshooting Advice:
If the cucumbers release too much water, drain the excess liquid before serving.
Food Safety Advice:
Make sure to wash the cucumbers thoroughly before slicing and serving.
Food History:
Saengchae is a traditional Korean side dish made with raw vegetables and a vinegar-based dressing. It is often served as a palate cleanser or as a refreshing side dish to balance out spicy or rich flavors.
Flavor Profiles:
This dish is tangy, slightly sweet, and nutty from the sesame oil and seeds.
Serving Suggestions:
Serve as a side dish or as a topping for rice bowls or salads.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Region: Korean
Taste: Refreshing, Tangy, Sweet, Spicy, Crisp