Tangy and Refreshing Mushroom and Cucumber Salad
Tangy and Refreshing Mushroom and Cucumber Salad
A Deliciously Crunchy and Chewy Salad: The Perfect Appetizer with Mushrooms and Cucumbers
Mushrooms are often enjoyed grilled or stir-fried, but this recipe offers a delightful twist: a tangy salad made with fresh cucumbers! The chewy texture of king oyster mushrooms combined with the crispness of cucumbers creates a unique side dish that’s incredibly refreshing and a perfect accompaniment to any meal. Even if you don’t have unusual ingredients on hand, this simple yet special salad, bursting with flavor from mushrooms and cucumbers, is guaranteed to awaken your appetite. Here are some tips for making this delightful mushroom and cucumber dish!
Main Ingredients- 2 Cucumbers
- 3 King Oyster Mushrooms
- 2 Tbsp Gochujang-based Salad Dressing (Cho-gochujang)
- 1/2 Tbsp Red Pepper Flakes
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Toasted Sesame Seeds
- A little chopped Green Onion
Cho-gochujang Dressing (Store-bought is fine)- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 1 Tbsp Oligodang (corn syrup)
- 3 Tbsp Cider (or Sprite/7UP)
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 3 Tbsp Vinegar
- 1 Tbsp Oligodang (corn syrup)
- 3 Tbsp Cider (or Sprite/7UP)
Cooking Instructions
Step 1
First, wash the cucumbers thoroughly under running water. Trim off the ends, then cut them in half lengthwise. Slice them diagonally into about 0.5cm thick pieces. Place the sliced cucumbers in a bowl and sprinkle with 1/2 Tbsp coarse salt. Gently toss to coat and let them sit for about 30 minutes to salt. Stir them once halfway through for even salting. After salting, rinse the cucumbers 2-3 times under cold water to remove excess salt and excess moisture. Squeeze out as much water as possible before setting aside.
Step 2
Next, clean the king oyster mushrooms and trim off the bottom ends. Cut them in half crosswise, then slice them lengthwise into thick, bite-sized pieces. Ensuring they are thick will give them a nice chewy texture.
Step 3
Bring a pot of water to a rolling boil over high heat. Once boiling, carefully add the sliced king oyster mushrooms. As soon as the water returns to a boil, immediately turn off the heat. Avoid overcooking them, as this can make them mushy. Blanch the mushrooms for just a moment. Quickly drain them and rinse under cold water to stop the cooking process. Drain them thoroughly in a colander, pressing out as much water as possible.
Step 4
Gently squeeze out any remaining water from the salted cucumbers. Ensuring the ingredients are as dry as possible is key to preventing the dressing from becoming diluted and allowing the natural flavors to shine.
Step 5
Now it’s time to combine everything and mix! In a large bowl, add the squeezed cucumbers and the blanched, drained king oyster mushrooms. Add 2 Tbsp of cho-gochujang, 1/2 Tbsp red pepper flakes, 1/2 Tbsp minced garlic, 1 Tbsp toasted sesame seeds, and a small amount of chopped green onion. You can adjust the seasoning of the cho-gochujang to your preference. Feel free to use store-bought cho-gochujang, or make your own by mixing gochujang, sugar, vinegar, oligodang, and cider in your preferred ratio. Gently mix everything together with your hands, ensuring the dressing coats all the ingredients evenly. Your delicious mushroom and cucumber salad is ready to be enjoyed!
