Crisp and Flavorful Cucumber and Chive Salad (Oi Kkakdugi Buchu Muchim)
Crisp and Flavorful Cucumber and Chive Salad (Oi Kkakdugi Buchu Muchim)
A Mid-Autumn Festival Special: ‘Cucumber Kkakdugi and Chive Salad’ Perfect for a Light and Refreshing Side!
With the high cost of napa cabbage, we’ve decided to skip the traditional kimchi and create a delightful bite-sized salad instead! Using fresh, garden cucumbers cut into kkakdugi-like cubes and paired with fragrant chives, this ‘Cucumber Kkakdugi and Chive Salad’ is incredibly easy to eat and wonderfully refreshing. It’s a fantastic alternative for a festive table, offering a delightful crunch and a vibrant, tangy flavor that complements any meal.
Main Ingredients- 4 large garden cucumbers
- 1/2 handful of fresh chives (about 50g)
- 1.5 Tbsp coarse salt for salting cucumbers
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp toasted sesame seeds (for garnish)
- 3 Tbsp gochugaru (Korean chili flakes)
- 4 Tbsp anchovy sauce (fish sauce)
- 1 Tbsp minced garlic
- 2 Tbsp sugar
- 2 Tbsp toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
First, wash the garden cucumbers thoroughly under running water. Pat them dry and then cut them into bite-sized cubes, about 1.5cm to 2cm in size, similar to kkakdugi. Avoid cutting them too thinly, as this will help maintain their crisp texture.
Step 2
Place the cubed cucumbers in a bowl and sprinkle with 1.5 Tbsp of coarse salt. Mix well to ensure the salt is evenly distributed. Let the cucumbers sit for about 10 minutes to salt them; this process draws out excess moisture, making them extra crisp. After salting, rinse the cucumbers lightly under cold water to remove excess salt, then drain them thoroughly in a colander.
Step 3
Wash the fresh chives carefully. Once dry, cut them into bite-sized pieces, roughly the same length as the cucumber pieces. This ensures they are easy to eat together with the cucumber.
Step 4
Now, let’s make the seasoning. In a separate bowl, combine 3 Tbsp of gochugaru, 4 Tbsp of anchovy sauce, 1 Tbsp of minced garlic, and 2 Tbsp of sugar. Stir everything together until well combined to create the seasoning paste. Please note that anchovy sauce can vary in saltiness depending on the brand, so taste and adjust if needed.
Step 5
Add the drained cucumbers to the seasoning paste. Begin by gently tossing them with your hands to coat the cucumbers evenly with the seasoning. This initial step helps the cucumbers absorb the flavors before adding the chives.
Step 6
Once the cucumbers are well-coated, add the chopped chives. Gently mix everything together, being careful not to bruise the chives. Taste a piece of the salad and if you feel it needs more saltiness or depth of flavor, add a little more anchovy sauce.
Step 7
Finally, sprinkle generously with toasted sesame seeds and give it one last gentle toss. Your delicious and refreshing ‘Cucumber Kkakdugi and Chive Salad’ is now ready to be enjoyed! It’s best served chilled after a short time in the refrigerator.
