Today, let’s make cucumber salad. But we’re not making just one. We’ll be making two different versions: a classic Korean spicy cucumber salad and a non-spicy version with an Asian-style twist. These two are our go-to dishes every summer, and I know you’re going to love them too, so buckle up!
Spicy Korean Cucumber Salad
This is a classic Korean cucumber salad. When the weather gets hot, there’s nothing better than this refreshing Korean side dish. So give it a shot. You’ll see yourself making this dish over and over again.
Ingredients:
Dressing:
Instructions:
1. Trim off the ends of a cucumber and cut it into bite-sized pieces. Transfer to a mixing bowl.
2. Make the dressing: In a small container, combine all the dressing ingredients and mix well. Set aside.
3. Pour the dressing over the cucumbers and toss until thoroughly mixed. Enjoy!
SMASHED CUCUMBER SALAD
This is a fusion-style cucumber salad that combines Chinese cooking techniques with Korean flavors. If the spicy kick from the first one was a little too much, this might be the perfect option for you.
Ingredients:
- 2 English cucumbers
- 2.5 tbsp toasted sesame seeds, ground
Dressing:
- 1 tbsp sugar
- 2 tbsp white vinegar
- 1 tbsp minced garlic
- 1 tsp kosher salt
- Small pinch of MSG (optional)
Instructions:
1. Trim off the ends of two cucumbers. Place them in a plastic bag and smash them with the back of a knife, rolling pin, or even a wine bottle. (This will create uneven surfaces that pick up the dressing better, giving you a deeper, more flavorful bite.)
2. Tear the smashed cucumbers into bite-sized pieces and put them in a mixing bowl.
3. Make the dressing: In a small container, combine all the dressing ingredients and mix well.
4. Pour the dressing over the cucumbers and gently toss with your hand. Add about 2.5 tablespoons of freshly ground toasted sesame seeds and give it a final mix. Enjoy!
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