Chef Kim Sun-young's Hanjeongsik Cucumber Salad
🌍 A local cook's recipe, in your language
👨🍳 김선영
This is a crisp, Hanjeongsik-style cucumber salad marinated with vinegar and sugar instead of salt, and coated with sesame oil to prevent it from becoming watery over time.
▶ Start cooking in Cook ModeNo sign-up · big text · step timers · read-aloudIngredients2servings
Directions
- Slice the cucumbers into uniform thickness and place them in a bowl.
- Add 3 tablespoons of vinegar and 1 tablespoon of sugar to the cucumbers and marinate for 20 minutes.
- Slice half an onion and add it to the cucumbers, marinating for an additional 10 minutes.
- Drain the marinated cucumbers and onions using a sieve to remove excess water.
- Add 1.5 tablespoons of sesame oil to the drained cucumbers and onions, and mix well to coat them first.
- In a separate bowl, combine the Gochugaru, Gochujang, minced garlic, soy sauce, tuna sauce, oligosaccharide syrup, and toasted sesame seeds to make the seasoning sauce.
- Add the seasoning sauce to the coated cucumbers and onions, and mix thoroughly to finish.
Tips
- When marinating cucumbers, using salt can draw out moisture and reduce their crispness. Therefore, use vinegar and sugar instead of salt.
- Coating the cucumbers and onions with sesame oil first prevents them from becoming watery over time.
- Marinate the cucumbers for 20 minutes, then add the onion and marinate for an additional 10 minutes, for a total of 30 minutes.
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