Crispy Cucumber and Doenjang Salad: No Soaking Required!
Crispy Cucumber and Doenjang Salad: No Soaking Required!
Instant Cucumber Doenjang Salad: Fresh and Quick!
A delightful Korean cucumber salad (Oimuchim) seasoned with savory traditional soybean paste (Doenjang). We slice the cucumbers thick for a satisfying crunch and mix them immediately without pre-salting, preserving their natural freshness. This recipe results in a wonderfully rich and flavorful dish perfect as a side or a snack.
Main Ingredients- 2 cucumbers (long variety)
- 1 handful of chives (approx. 30g)
- 2 green chilies (or jalapeños)
- 1 red chili
- 1/2 medium onion
Doenjang Seasoning- 1.5 Tbsp traditional Doenjang (Korean soybean paste)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Fish Sauce (or Korean soup soy sauce)
- 1 Tbsp Plum Extract (or corn syrup)
- 1 Tbsp minced garlic
- 0.5 Tbsp Oligodang (corn syrup/sweetener, adjust to taste)
- A generous pinch of toasted sesame seeds
- 1 tsp sesame oil
- 1.5 Tbsp traditional Doenjang (Korean soybean paste)
- 1 Tbsp Mirin (or cooking wine)
- 1 Tbsp Fish Sauce (or Korean soup soy sauce)
- 1 Tbsp Plum Extract (or corn syrup)
- 1 Tbsp minced garlic
- 0.5 Tbsp Oligodang (corn syrup/sweetener, adjust to taste)
- A generous pinch of toasted sesame seeds
- 1 tsp sesame oil
Cooking Instructions
Step 1
Wash the cucumbers thoroughly under running water and trim off the ends. Slice them into thick rounds, about 0.7 cm (approximately 1/4 inch) thick. Slicing them thickly will enhance their crisp texture. (Tip: If the cucumbers are very long, you can halve them lengthwise before slicing.)
Step 2
Peel the onion and slice it thinly into julienne strips. Wash the chives, drain them well, and cut them into approximately 2 cm (about 3/4 inch) lengths. Cutting them to a manageable size will make the salad easier to eat.
Step 3
Remove the stems from the green and red chilies, wash them, and pat dry. Slice the green chilies into rounds about 1 cm (less than 1/2 inch) thick. For the red chili, remove the seeds and slice it diagonally. This adds a lovely color and flavor contrast.
Step 4
In a large bowl, combine all the seasoning ingredients for the Doenjang mixture. Mix the traditional Doenjang with Mirin, fish sauce, plum extract, minced garlic, and Oligodang. This blend creates a savory, slightly sweet, and flavorful sauce. Adjust the amount of fish sauce or sweetener based on the saltiness of your Doenjang.
Step 5
Add the sliced cucumbers, julienned onion, and chopped chilies to the bowl with the Doenjang seasoning. Gently toss everything together until the vegetables are evenly coated. Be careful not to mash the cucumbers; a gentle mix is key. Finally, add the cut chives, toasted sesame seeds, and sesame oil, and toss lightly one last time. Your fresh, savory, and delicious cucumber Doenjang salad is ready to be enjoyed immediately!
