876.7K
THSPICY CUCUMBER SALAD inspired by Din Tai Fung & “oi muchim,” the iconic Korean side dish.
File this Asian classic under refreshing recipes to make on repeat. It’s part sweet, part spicy and part tangy , with a craveable crunch too!
PS: if you loved this, let me know if you’d like me to share my best salad recipes with you and I’ll send the full collection over via DM :)
Start by dicing 2-3 large green cucumbers into half inch thick rounds. Generously salt the cucumbers and let them sit for 20-30 minutes or so, then rinse with cold running water and pat dry completely.
To a heat proof bowl, add:
- The dried cucumbers
- 3-4 cloves of minced garlic
- 2-3 tsp gochugaru/ chilli flakes
- 2-3 tsp sesame seeds
- 2 tbsp light soy sauce
- 2 tbsp rice vinegar /
- 1 -2 tsp sugar/ honey
Heat 1-1.5 tbsp of sesame oil until sizzling. Then pour this over your cucumber mixture.
Mix well and taste to adjust seasonings. Let the cucumbers marinate for at least 15 minutes and longer if you can (4-6 hours would be ideal).
For restaurant-style serving (inspired by the presentation at Din Tai Fung!), stack them on a plate, pouring the leftover marinade on top. Serve chilled & DIVE IN! Just don’t forget to tag me when you try this at home.
{cucumber salad, Asian recipes, quick recipes, salad recipes, #saladrecipe #saladrecipes #cucumbers #healthylunchideas #healthyrecipesideas }
@the_foodiediaries
