Ingredients with Measurements:
- 2 medium cucumbers, thinly sliced
- 1/2 red onion, thinly sliced
- 2 cloves garlic, minced
- 1 red chili pepper, thinly sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sesame seeds, toasted
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the sliced cucumbers, red onion, garlic, and red chili pepper.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, salt, and black pepper.
3. Pour the dressing over the cucumber mixture and toss until well combined.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Before serving, sprinkle with toasted sesame seeds.
Prep time: 10 minutes, Refrigeration time: 30 minutes
5. Temperature: None
Serving size: 4 servings
Nutritional information:
- Calories: 70
- Total fat: 3g
- Saturated fat: 0.5g
- Cholesterol: 0mg
- Sodium: 400mg
- Total carbohydrate: 10g
- Dietary fiber: 1g
- Sugars: 6g
- Protein: 2g
Substitutions for ingredients:
- English cucumbers can be used instead of regular cucumbers.
- White vinegar can be used instead of rice vinegar.
- Agave nectar or brown sugar can be used instead of honey.
- Olive oil can be used instead of sesame oil.
- White sesame seeds can be used instead of toasted sesame seeds.
Variations:
- Add sliced carrots or bell peppers for extra crunch.
- Use different types of chili peppers for varying levels of heat.
- Add chopped fresh herbs such as cilantro or mint for added flavor.
Tips and tricks:
- Use a mandoline or vegetable peeler to thinly slice the cucumbers and red onion.
- Toast the sesame seeds in a dry skillet over medium heat until golden brown and fragrant.
- Adjust the amount of chili pepper to your desired level of spiciness.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions: None
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional sliced chili pepper or fresh herbs.
Garnishes:
- Sliced chili pepper
- Fresh herbs such as cilantro or mint
Pairings:
- Serve alongside grilled meats or fish.
- Pair with steamed rice for a complete meal.
Suggested side dishes:
- Steamed or stir-fried vegetables
- Kimchi
- Miso soup
Troubleshooting advice:
- If the salad is too spicy, add more honey or sugar to balance out the heat.
Food safety advice:
- Wash all produce thoroughly before using.
- Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Spicy cucumber salad is a popular dish in Korean cuisine, often served as a side dish or banchan.
Flavor profiles:
- Spicy, tangy, sweet, and savory.
Serving suggestions:
- Serve chilled for maximum refreshment.
Related Categories
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Region: Korean