Crisp & Refreshing Chive and Cucumber Salad (Buchu Oi Muchim)
Crisp & Refreshing Chive and Cucumber Salad (Buchu Oi Muchim)
The Ultimate Crispy Cucumber Salad with Chives: A Foolproof Recipe
An easy-to-make yet incredibly delicious dish that’s sure to impress! This recipe for refreshing cucumber salad with chives is both spicy and cooling. It’s so addictive, you’ll find yourself making it again and again. A truly foolproof recipe! (Based on tablespoon and teaspoon measurements)
Main Ingredients- 5 Cucumbers
- 100g Chives
- 10 Scallions (or a small amount of green onion)
- 1/2 Onion
For Salting Cucumbers- 2 Tbsp Coarse Sea Salt (Korean: Cheonilyeom)
- 2 Tbsp Coarse Sea Salt (Korean: Cheonilyeom)
Cooking Instructions
Step 1
First, prepare the vegetables. You’ll need 5 cucumbers, 1/2 onion, 100g of chives, and 10 scallions. You can substitute green onions for the scallions if preferred.
Step 2
Wash the cucumbers thoroughly under running water and trim off the ends. Then, cut each cucumber lengthwise into 4 pieces. Using a knife or a peeler, carefully scoop out the soft, seedy interior of the cucumber. This step is key to ensuring the salad stays crisp and doesn’t become mushy.
Step 3
After removing the seeds, cut the cucumber pieces into bite-sized lengths, about 4-5 cm long. Aim for pieces that are not too thin to maintain a good texture.
Step 4
Place the cut cucumbers in a bowl and add 2 tablespoons of coarse sea salt. Mix well to ensure the salt is evenly distributed. Let the cucumbers sit for about 20 minutes to salt and draw out moisture. This process helps make them extra crunchy.
Step 5
After 20 minutes, rinse the salted cucumbers under cold running water twice to remove excess salt. Drain them thoroughly in a colander. Ensuring the cucumbers are well-drained is crucial for the dressing to adhere properly and for the best flavor.
Step 6
While the cucumbers are salting, cut the chives into approximately 3-4 cm lengths. The fragrant chives will add a wonderful depth of flavor.
Step 7
Cut the scallions into similar lengths, about 3-4 cm, to match the chives.
Step 8
Thinly slice the half onion into slivers. If you enjoy a spicier kick, feel free to add a bit more onion.
Step 9
Now, let’s make the delicious seasoning for the cucumber and chive salad. In a bowl, combine 4 tablespoons of gochugaru, 2 tablespoons of fish sauce, 1 tablespoon of minced saeujeot, 3 tablespoons of maesilcheong, 1 tablespoon of minced garlic, 1/2 tablespoon of sugar, and 1/3 teaspoon of ginger powder. Mix everything together to create the seasoning paste.
Step 10
Add the well-drained cucumbers to the prepared seasoning.
Step 11
Gently toss the cucumbers with the seasoning, ensuring they are evenly coated. Be careful not to overmix or mash the cucumbers, as this can affect their crispness.
Step 12
Add the cut chives, scallions, and sliced onion to the bowl. Toss everything together gently again until well combined. Remember to handle with care to keep the ingredients intact.
Step 13
Finally, sprinkle a generous amount of toasted sesame seeds on top. Your delicious and crispy cucumber and chive salad is ready! It’s wonderful to eat immediately for its fresh, crisp taste, but chilling it in the refrigerator for a short while can further enhance the flavors. This vibrant salad is a perfect side dish for any meal or a delightful addition to bibimbap.
