Spicy Cucumber Salad
No matter when I eat it or what I pair it with, I could eat this Korean-style cucumber salad every single day for every meal. That’s all I need to say.
PREP TIME: 10 Minutes
COOK TIME: None
SERVES: 2
INGREDIENTS
- 1 English cucumber, thinly sliced
FOR THE SALAD DRESSING
- 1 tbsp Korean chilli pepper flakes (gochugaru)
- 1 ½ tbsp white vinegar
- 1 tbsp granulated sugar
- 1 tbsp toasted sesame oil
- ½ tbsp toasted sesame seeds
- ½ tbsp minced garlic
- ½ tsp kosher salt, plus more if needed (if you use fish sauce instead of kosher salt, you will get a deeper taste.)
METHOD
- In a medium bowl, whisk together all the salad dressing ingredients until thoroughly combined. Add the cucumber and toss together until thoroughly coated.
- Taste and add more salt if needed. Enjoy!
Discover the flavours of Korea and beyond with 100 simple recipes for noodle dishes, soups, sandwiches, and more from Simply Korean author Aaron Hu
The flavours of Korean fried chicken, but made with tofu instead!
Learn the secrets behind Aaron Huh's delicious, spicy tofu stew.
This may not be your traditional lasagna, but I've been making it this way for more than 50 years.
When you’re short on time but want something that feels a little fancy, this Indian style traybake is a lifesaver.
These sourdough discard turnovers feature flaky, buttery pastry wrapped around a sweet strawberry filling and finished with a gorgeous pink glaze.
Singing of summer, this is one of those beautiful dishes that’s at its best when made with bang-in-season courgettes and tomatoes. An utter joy.
This fancy way of presenting vegetables has the advantage that the initial cooking can be done several hours ahead.
This easy-to-follow rocky road recipe from Buddy Oliver is a fun one to make with kids
This recipe by Jamie Oliver is a celebration of Mediterranean flavours and ingredients, featuring tender salmon rubbed with anchovies, harissa couscous, chickpeas and vegetables. It comes out of the roasting tray ready to serve with harissa yoghurt and lemon.
