Korean-Style Spiral Cucumber Salad Recipe

Ingredients

• 8 mini seedless cucumbers
• 1/2 yellow or white onion, thinly sliced
• 4 green onions, thinly sliced
• 2 cloves garlic, finely minced
• 2 tablespoons gochugaru (Korean red pepper flakes)
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 teaspoons sesame oil
• 2 teaspoons toasted sesame seeds, plus more for garnish if desired

Directions

1. Place the cucumbers between two chopsticks or wooden spoon handles. Make diagonal cuts about 1/8 inch apart, being careful not to cut all the way through the cucumber. Flip the cucumber over and make straight cuts on the second side, ensuring you dont cut all the way through. Repeat this with the remaining cucumbers.
2. Transfer the cucumbers to a large bowl. Sprinkle them generously with salt, making sure to get the salt into all the crevices. Let them sit for 15 to 20 minutes.
3. After the cucumbers have released their liquid, drain it off and rinse the cucumbers under cold water to remove excess salt. Drain well, then pat the cucumbers dry with paper towels.
4. Add the cucumbers, onions, garlic, gochugaru, soy sauce, rice vinegar, brown sugar, sesame oil, and toasted sesame seeds to a large mixing bowl. Toss everything together until well coated.
5. Serve immediately, or refrigerate until ready to serve. If desired, sprinkle with additional sesame seeds just before serving.

Nutrition Facts (per serving)

• Calories: 56
• Fat: 2g
• Carbohydrates: 10g
• Protein: 2g
• Sodium: 334mg
• Dietary Fiber: 1g
• Sugars: 5g
• Vitamin C: 6mg
• Calcium: 40mg
• Iron: 1mg
• Potassium: 268mg

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This Korean-style spiral cucumber salad is a delightful and refreshing dish that combines the crispness of cucumbers with the bold flavors of sesame oil, soy sauce, and gochujang (Korean chili flakes). It is a perfect side dish for any meal, bringing a touch of Korean culinary tradition to your table.

History of the Dish

The Korean-style spiral cucumber salad, known as "oi muchim," is a staple in Korean cuisine. The practice of preparing cucumbers in various forms, such as pickled, shredded, or spiraled, has been a part of Korean food culture for centuries. Historically, cucumbers were cultivated in Korea during the Joseon Dynasty (1392-1897) and were commonly used in both raw and pickled dishes. The spiral cut is a modern twist, which adds a fun, visually appealing element to this otherwise simple dish. The use of gochujang and sesame oil reflects the bold flavors that are central to Korean cooking.

Regional Variations

While the basic ingredients of Korean-style cucumber salad remain consistent, different regions of Korea have their own twists on the dish. For instance, in the southern regions, where seafood plays a major role in the cuisine, its not uncommon to find variations that include fermented fish sauces or even small pieces of dried anchovies for added umami. In the north, the salad may be prepared with less spice, as the flavors are often milder compared to the more vibrant and fiery dishes from the southern areas.

Differences from Similar Dishes

Although spiral cucumber salad shares ingredients with other Asian cucumber salads, such as the Chinese-style "smacked cucumber salad" or the Thai "som tum" (papaya salad), there are key differences that make the Korean version unique. The most distinct difference is the use of gochujang (Korean chili flakes) and sesame oil, which impart a smoky and spicy flavor that is not typically found in other Asian salads. Additionally, the spiral-cut technique makes the texture of the cucumber more fun and dynamic, offering a different eating experience compared to the flat or julienned cuts in other salads.

Where It Is Typically Served

This refreshing cucumber salad is often served as a side dish in Korean meals. It complements heavier main dishes like "bulgogi" (Korean BBQ beef) or "kimchi jjigae" (kimchi stew). Due to its cooling and spicy nature, its an ideal accompaniment to balance out the heat from grilled meats or spicy stews. Youll often find it at Korean BBQ restaurants, as well as in family-style home meals, especially during hot summer months when the crunch and coolness of the cucumber is particularly refreshing.

Interesting Facts

• In Korean culture, cucumbers are believed to have cooling properties, making them an excellent choice for hot summer days.
• The spiral-cut technique used in this salad is not only visually appealing but also allows the dressing to be absorbed into the cucumber more effectively, enhancing its flavor.
• The use of gochujang, a staple in Korean cooking, is one of the reasons why this salad has such a unique flavor profile. Its made from fermented soybeans, chili powder, and sometimes glutinous rice, contributing both heat and depth of flavor.
• Though this dish is primarily served as a side, it can also be enjoyed as a light, refreshing snack on its own.

FAQ about Korean-Style Spiral Cucumber Salad Recipe