Spicy & Crunchy Cheongyang Pepper, Cucumber, and Onion Salad
Spicy & Crunchy Cheongyang Pepper, Cucumber, and Onion Salad
Flavorful and Refreshing Cheongyang Pepper, Cucumber, and Onion Salad Recipe
This is a side dish prepared with care for the guardian of a friend who is hospitalized. Hearing about their love for spicy food, I decided to make a refreshing cucumber and onion salad generously seasoned with Cheongyang peppers. While the patient’s situation is undoubtedly difficult, the guardian’s role is also incredibly demanding. I hope this dish suits their taste and brings them some enjoyment and a boost of energy.
Main Ingredients- 3 Cucumbers
- 1 Onion
- 8 Cheongyang Peppers
- 1/2 stalk Green Onion
Seasoning & Brining- 1 Tbsp Salt (for brining cucumbers)
- 1/2 cup Corn Syrup (for brining cucumbers)
- 1 Tbsp Salt (for brining cucumbers)
- 1/2 cup Corn Syrup (for brining cucumbers)
Cooking Instructions
Step 1
Prepare the fresh vegetables. Wash and get ready the cucumbers, onion, Cheongyang peppers, and green onion.
Step 2
Slice the vegetables into bite-sized pieces.
– Trim the ends off the cucumbers, then cut them into quarters lengthwise. Slice them about 0.5 cm thick. Avoid slicing too thinly to maintain a crunchy texture.
– Halve the onion and slice it into 0.5 cm thick strips.
– Remove the stems from the Cheongyang peppers and slice them diagonally. You can remove the seeds if you prefer less heat.
– Slice the green onion diagonally.
Step 3
Brine the cucumbers to enhance their crispness.
– Place the sliced cucumbers in a bowl and mix them well with 1 Tbsp of salt and 1/2 cup of corn syrup. Adding corn syrup helps the cucumbers release more moisture while keeping them from becoming too soggy.
– Let them sit for about 20 minutes until the cucumbers soften slightly.
– Drain the brined cucumbers thoroughly in a colander. Properly draining the water prevents the final salad from becoming watery and diluted.
Step 4
Make the flavorful seasoning paste.
– In a bowl, combine 2 Tbsp Gochujang, 3 Tbsp spicy Gochugaru, 2 Tbsp Maesilcheong, 1.5 Tbsp minced garlic, 2 Tbsp vinegar, 1/2 Tbsp anchovy sauce, 2 Tbsp sesame oil, and 2 Tbsp toasted sesame seeds. Mix everything together well with a spoon. Maesilcheong adds sweetness and depth, while anchovy sauce enhances the umami flavor.
Step 5
Mix the vegetables with the seasoning.
– Add the sliced onion and diagonally cut Cheongyang peppers to the bowl with the seasoning paste. Gently toss to coat the vegetables evenly with the seasoning.
Step 6
Add the drained cucumbers and finish mixing.
– Add the well-drained cucumbers to the bowl. Gently mix everything together so the seasoning evenly coats all the ingredients. Be careful not to over-mix, as this can make the cucumbers mushy.
Step 7
Pack the dish with care into a container.
– Transfer the finished cucumber and onion salad into an airtight container. (This step is for preparing it as a side dish to send to the hospital.)
Step 8
Serve attractively on a plate to complete the dish.
– Portion some of the salad onto a serving plate for a visually appealing presentation and immediate enjoyment.
