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Category: Salads

Broccoli Salad

Broccoli Salad

If you’re looking for a quick and delicious way to enjoy broccoli, this simple broccoli salad might just become your new favorite. Inspired by my recent trip to Seoul and reminiscent of banchan, the dizzying array of small side dishes that accompany a Korean BBQ read more

Lemon Chicken Salad

Lemon Chicken Salad

Let’s all take a moment to appreciate the humble unsung hero, the rotisserie chicken. Dress her up or dress her down, she’s always recipe ready! Like a lot of people, I can’t resist grabbing one of Costco’s famous chickens whenever I’m there, and I’ve developed read more

Korean Cucumber Salad

Korean Cucumber Salad

Late August and I’m still reaching for quick and easy, no cook dishes that don’t skimp on flavor. And this Korean Cucumber Salad, known as Oi Muchim, is a favorite. It’s cooling and crunchy, a little spicy, and it has an amazing umami packed dressing. You should have everything in your pantry already and it comes together so quickly. Korean Cucumber Salad is a perfect side to grilled meats and would be really happy to be served as a banchan with Korean BBQ Short Ribs, but to be honest sometimes I just make a big bowl of it for dinner and call it a day. And no one will complain if you do the same.

This cucumber salad is different from cucumber kimchi in that it’s not fermented and is ready in minutes. So if you like cucumber kimchi, give this recipe a try. You’ll get similar flavors with no waiting time, so let’s get into it.

ingredients for korean cucumber salad

Start by Prepping the Veggies for Korean Cucumber Salad

This is one of those recipes where everyone who makes it tweaks it just a little bit. I like to add carrots to mine for their crunch, sweetness, and color.  And I prefer either English or Persian cucumbers for this as they have fewer seeds and therefore tend to be crunchier. I also like that their skin isn’t waxed. If you can only find cucumbers with waxy skins, I would recommend peeling them.

cucumbers cut

carrot matchsticks

scallion and onion

Once all the veggies are prepped and I pile them all into a mixing bowl:

Korean Cucumber Salad Dressing

This dressing is what takes an otherwise simple little salad to guest worthy masterpiece. Combine sesame seeds and toasted sesame oil (both key ingredients in Korean food) with soy sauce and gochugaru (Korean pepper flakes), plus flavor standbys like garlic and ginger to make rich, toasty, and savory magic. You can use whatever red pepper flakes you have on hand, but gochugaru is worth seeking out for its mild heat and smoky, fruity flavor. Other pepper flakes may be significantly hotter so use accordingly.

garlic ginger soy

sugar chili

sesame seeds and oil

Stir until the sugar is dissolved; the dressing will be thick and chunky.

You can make the dressing ahead of time, and prep the veggies earlier in the day as well. Keep them separate until you’re planning to serve as the longer the salad sits the more water logged the veggies will get.

Make this quick little Korean Cucumber Salad tonight and see why it’s something I reach for so often during these sweltering days. Let me know what you think and of course tag us in your pics @funkyasiankitchen, we love hearing from you!

Looking for some more salad inspiration? Check out Avocado Tofu, Cucumber Tomato, or this  Wild Mushroom beauty.

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recipe car korean cucumber salad

Korean Cucumber Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: salads
  • Cuisine: Korean

Ingredients

Scale
  • 1 English cucumber or 4 persian cucumbers
  • 1 small carrot
  • ¼ yellow onion thinly sliced 
  • 1 scallion

Dressing:

 

  • 1 teaspoon peeled minced ginger
  • 2 garlic cloves, minced
  • 2 tablespoons soy sauce
  • 2 teaspoons Korean hot pepper flakes (gochugaru)
  • 2 teaspoons sesame oil
  • 2 teaspoons toasted sesame seeds
  • 1 teaspoon sugar 

Instructions

  1. Wash and trim the cucumber. Cut the cucumber in half lengthwise and then into ½ inch thick slices on an angle. Put the cucumber into a large bowl. 
  2. Wash and peel the carrot. Cut the carrot into thin slices and then stack the carrot and cut across the slices into thin matchsticks. Add the carrot to the cucumber.
  3. Thinly slice the scallion, green and white parts, and add to the cucumber. 
  4. In a separate bowl, make the sauce by combining the ginger, garlic, soy sauce, hot pepper flakes, toasted sesame oil, sesame seeds, and sugar. Stir well until the sugar is dissolved.
  5. Pour the sauce over the vegetables and mix the vegetables well coated.
  6. Serve immediately or cover and store in the refrigerator. This cucumber side dish is best eaten within several hours.

Notes

*Cucumbers put out a lot of liquid. So if you’re planning on making this ahead of time, prep all of the items but keep the cucumbers separate until the last minute. Toss with the sauce when you are about to serve.

Keywords: cucumber, banchan, salad, oi muchim, gochugaru, korean, sesame seeds, vegan, summer, no cook, raw

Cucumber Tomato Salad

Cucumber Tomato Salad

It feels like it’s almost too hot to eat these days, let alone cook. That’s where this Cucumber Tomato Salad comes in. Summer produce at its peak doesn’t need much in the way of embellishment, but a quick dressing with some umami rich favorites keeps read more

Green Papaya Salad

Green Papaya Salad

Green Papaya Salad is a quintessential Southeast Asian salad, with a riot of flavors and textures. Known as som tam, this salad is claimed by both Laos and Thailand as a national dish. It’s fresh and crunchy with a vibrant dressing, and I add steamed shrimp read more

Salted Egg Salad

Salted Egg Salad

The funk of salted eggs, long a beloved Asian flavor, is finally catching on here in the states, and I am here for it!  If you are not familiar with this trendy ingredient, my Salted Egg Salad is a perfect place to start. This is a popular Filipino dish, usually eaten more like a relish or side dish alongside grilled meats. Since this doesn’t require any cooking, it’s a perfect summer dish.

salted egg salad ingredients

Salted Eggs

Salted eggs, usually duck eggs,  are cured in a salt brine. This gives loads of complex flavor, especially to the yolk, which become really dense and creamy. Buttery and rich, they are used to flavor everything from chips to coffee drinks to stir fries. Recently I saw salted egg cookies at Costco! In China, they are frequently served with Congee, or used to make their iconic moon cakes. This Salted Egg Salad is a typical use for them in the Philippines. While you can make your own salted eggs at home, they are readily available at Asian grocers. They are sold in their shells, and have a long shelf life.

Making Salted Egg Salad

This is a very fast recipe. First I start by prepping the veggies.

cucumbers salted egg salad

tomatoes salted egg salad

Now that all the veggies are prepped, it’s time to break into the salted eggs. Make sure you are cutting on a stable surface and I placed a wet paper towel to keep the egg from rocking. You can also use a kitchen towel as well. It’s important that the knife is sharp as you will be using some force to break through the shell and cut through the egg. Use the point of your knife and start at the center of the egg. Push into the egg and come down in one firm move. Then rotate your egg and do the same thing.

Salted eggs cannot be peeled as the shell pretty much adheres itself to the egg. So use a spoon and scoop carefully, avoiding any bits of shell.

Now the only thing left to do is to season with a little lemon juice, salt, and pepper.

This richly flavored Salted Egg Salad is the perfect accompaniment to simply prepared meat or fish.

I can’t wait for you to try this dish and find out what all the salted egg fuss is about! Please take a second to rate and comment on the recipe below, and tag us in your pics @funkyasiankitchen, we love hearing from you!

 

 

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feature slated egg salad

Salted Egg Salad

  • Author: Funky Asian Kitchen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: serves 4
  • Category: small plates
  • Cuisine: Filipino

Ingredients

Scale
  • 3 salted duck eggs 
  • 3 small persian cucumbers or large European cucumber 
  • 3 tomatoes- any kind is fine
  • ¼ red onion 
  • Handful of cilantro
  • 1 scallion, minced
  • 1 lemon
  • Salt and ground black pepper to taste

Instructions

  1. Wash the cucumber. Next, cut it in half lengthwise and then slice across it into chunky bite-size pieces.
  2. Put the cucumber into a bowl. Wash and then dice the tomatoes into large pieces and add it to the bowl of cucumbers. 
  3. Dice the red onion into a small pieces. Rinse the onion in a colander under cold running water and then drain the water completely. Add it to the bowl of veggies.
  4. Chop the cilantro and add it with the scallion to the veggies.
  5. Peel and dice the eggs. Add them to the bowl.
  6. Cut and squeeze the lemon over the veggies and season with ground black pepper to taste.
  7. Gently mix the ingredients and taste. Adjust the seasoning with a little salt or pepper if needed. Serve Salted Egg Salad  immediately.

Keywords: filipino, pinoy, condiments, sides, vegetarian, eggs