Crispy Cucumber Pepper Salad with Mayo-Miso Dressing
Crispy Cucumber Pepper Salad with Mayo-Miso Dressing
Refreshing Summer Salad: Spicy Cucumber Peppers with Mayonnaise and Miso
Don’t let those extra crisp Korean cucumber peppers go to waste! Try this simple yet delicious recipe where they’re tossed with mayonnaise and doenjang (Korean fermented soybean paste). The result is a wonderfully savory and creamy salad, perfect as a side dish even for picky eaters. It’s a great way to enjoy the fresh, crunchy texture of the peppers with a unique flavor profile.
Main Ingredients- 4 Korean cucumber peppers (Choose peppers that are firm and have high water content for the best crunch!)
Seasoning Ingredients- 1/2 Tbsp Mayonnaise (This ingredient mellows the spiciness of the peppers and adds a smooth texture.)
- 2/3 to 1 Tbsp Doenjang (Korean soybean paste. You can use homemade or store-bought. Adjust the amount based on the saltiness and your preference.)
- 1 Tbsp Gochugaru (Korean chili flakes. Adds a mild spiciness and vibrant color. Reduce or omit if serving to children sensitive to spice.)
- 1 tsp Minced Garlic (Adds a fragrant depth of flavor.)
- 1 Tbsp Toasted Sesame Seeds (For a nutty flavor and texture. You can lightly crush whole sesame seeds if you prefer.)
- 1 Tbsp Perilla Oil (Also known as deulgireum. It offers a deeper, nuttier aroma than regular sesame oil. Regular sesame oil can be used as a substitute.)
- 1/2 Tbsp Mayonnaise (This ingredient mellows the spiciness of the peppers and adds a smooth texture.)
- 2/3 to 1 Tbsp Doenjang (Korean soybean paste. You can use homemade or store-bought. Adjust the amount based on the saltiness and your preference.)
- 1 Tbsp Gochugaru (Korean chili flakes. Adds a mild spiciness and vibrant color. Reduce or omit if serving to children sensitive to spice.)
- 1 tsp Minced Garlic (Adds a fragrant depth of flavor.)
- 1 Tbsp Toasted Sesame Seeds (For a nutty flavor and texture. You can lightly crush whole sesame seeds if you prefer.)
- 1 Tbsp Perilla Oil (Also known as deulgireum. It offers a deeper, nuttier aroma than regular sesame oil. Regular sesame oil can be used as a substitute.)
Cooking Instructions
Step 1
Wash the Korean cucumber peppers thoroughly under running water. Trim off the stems. Removing the stems will help the dressing coat the peppers evenly and make them easier to eat.
Step 2
Slice the peppers into bite-sized pieces. Aim for about 3-4 cm lengths, sliced diagonally or crosswise. If the seeds seem excessive, you can gently scrape some out.
Step 3
Place the sliced peppers in a mixing bowl. Add the mayonnaise first and gently toss to coat the peppers. The mayonnaise will create a light coating, helping the other seasonings adhere better and also slightly tempering the heat.
Step 4
Add the doenjang, gochugaru, minced garlic, toasted sesame seeds, and perilla oil to the bowl. Gently mix everything together until the peppers are well coated with the seasoning. Ensure the dressing is evenly distributed throughout the peppers. Taste and adjust the amount of doenjang or other seasonings to your liking.
Step 5
Transfer the finished Korean cucumber pepper salad to a serving dish. This flavorful and crunchy side dish is perfect to enjoy with warm rice or as part of a simple meal. Savor the delightful combination of the peppers’ crispness and the rich, savory dressing!
