Korean pickled cucumber salad

by Heguiberto on December 5, 2011

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This pickled cucumber salad is ultra easy to make and tastes so good! Some of its appealing qualities include the crunchy texture, the sour and tart flavors and the slight bite of heat from the gochujang chili pepper. I have reproduced it from the blog, I-eat-food (what an excellent name for a blog!) with some minor changes in ingredients and proportions.

Korean pickled cucumber salad

Korean pickled cucumber salad

Korean pickled cucumber salad

10 Kirby cucumbers
Sea salt
1 tbsp Ponzu
1 tsp rice vinegar
1 tsp soy sauce
2 tsp Korean chili pepper powder (Gochugaru)

Slice off the top of each Kirby and rub the slice against cut part until a gooey foam forms on top. Rinse it out. Repeat process with remaining cucumbers. Why do this? Did you ever taste bitterness in cucumbers? Doing this takes the bitterness away. Steven thinks that it is merely an old-wives-tale, or perhaps, blind superstition, but my mother did it (and his does, too, come to think of it) and they can’t both be wrong.

Set mandolin blades for thin slicing. Slice all cucumbers.

Sprinkle with sea salt and let rest at room temperature for about 30 minutes. Rinse completely with plenty of cold water. Thoroughly drain in colander. Finally give cucumber slices a squeeze to remove more liquid.

Meanwhile mix ponzu, vinegar, soy sauce and chili pepper together. Toss cucumber slices in and viola!

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{ 10 comments… read them below or add one }

Barbara December 5, 2011 at 3:17 am

I’ve got to get some ponzu for my pantry. Saw them use ponzu and panko for a cook-off on Iron Chef last night and one of them was describing it.
Nice spicy cucumber salad, Steve.
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Heavenly Housewife December 5, 2011 at 3:33 am

This would make a fabulous and healthy side dish!
*kisses* HH
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Anna December 5, 2011 at 11:02 am

This looks absolutely lovely – I really love pickled things… and the bi bim bap looks even more divine. I really need to make both of these STAT!
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Alaiyo Kiasi December 5, 2011 at 3:51 pm

This is a inviting and beautiful dish–and a reason to buy a Mandolin slicer. Question: if I can’t find the Kirby cucumbers, can I use the regular ones? Thanks in advance!

Alaiyo
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Heguiberto December 5, 2011 at 5:45 pm

Hi Alaiyo,
You can use other types of cucumber for sure. I prefer kirbies because of the crunch.
I can’t live without my mandolin, we’ve had it for years. It is a great kitchen tool to own. I highly recommend it. This is a super tasty side dish.
Cheers,
Heguiberto

lucia silver December 5, 2011 at 6:33 pm

Just had it the other and loved it. Was wondering how they made it! Now I will have to try your recipe! Thanks for posting!
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Krista December 6, 2011 at 2:21 am

Mmm, this sounds so good! 🙂 My Mum makes a Danish version of this, sweet and tangy but without the spice. 🙂
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Magic of Spice December 9, 2011 at 2:54 pm

What a delightful salad! I have been served dished that included Ponzu, but have not utilized it in my own cooking…perhaps this should change 🙂
Wishing you guys a wonderful weekend
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Marian December 13, 2011 at 6:13 pm

I have been browsing your blog and this is the dish that has really caught my eye, I am going to try making it for my mums birthday next weekend.

Heguiberto December 13, 2011 at 8:16 pm

Marian,

Happy up and coming birthday!
Thanks for visiting Weirdcombos! This is very nice side dish. I hope you will enjoy it as much as I do. Let us know how it turned out.
cheers,
Heguiberto

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