Crispy Cucumber Pepper with Soybean Paste Dressing
Spicy and Refreshing Cucumber Pepper Salad with Savory Miso Dressing
Here’s a recipe for a delightful Korean side dish: a salad of crisp cucumber peppers tossed in a rich and savory soybean paste (doenjang) dressing. This dish is perfect as a refreshing accompaniment to rice or as a flavorful side for grilled meats. Its mild flavor profile, retaining the fresh taste of the peppers without being too spicy, makes it a great option for children as well. Enjoy this versatile summer banchan!
Main Ingredients
- 3 Korean cucumber peppers (choose fresh, firm ones for maximum crispness)
Dressing Ingredients
- 1 Tbsp Ssamjang (a fermented soybean paste blend, use your favorite brand or homemade)
- 1 tsp Minced Garlic (freshly minced garlic will offer the best flavor)
- A drizzle of Sesame Oil (for aromatic richness)
- A sprinkle of Toasted Sesame Seeds (for garnish and nutty flavor)
- 1 Tbsp Ssamjang (a fermented soybean paste blend, use your favorite brand or homemade)
- 1 tsp Minced Garlic (freshly minced garlic will offer the best flavor)
- A drizzle of Sesame Oil (for aromatic richness)
- A sprinkle of Toasted Sesame Seeds (for garnish and nutty flavor)
Cooking Instructions
Step 1
Begin by washing the Korean cucumber peppers thoroughly under running water. Trim off the stems, then slice them into rounds about 1 cm thick. Aim for a bite-sized piece that retains its crisp texture; avoid slicing them too thinly.
Step 2
Now, let’s prepare the delicious dressing. In a mixing bowl, add 1 tablespoon of Ssamjang. Ssamjang is key for its savory depth, so choose one that suits your taste or adjust the amount accordingly.
Step 3
Next, add 1 teaspoon of minced garlic. The pungent aroma of garlic will beautifully complement the fermented soybean paste, enhancing the overall flavor profile. For the best aroma, consider mincing fresh garlic cloves just before use.
Step 4
Add a light drizzle of sesame oil to introduce a nutty fragrance and richness. About 1/2 teaspoon should be sufficient. While some prefer adding sesame oil at the very end to preserve its aroma, adding it now also contributes to the dressing’s depth of flavor.
Step 5
Finally, sprinkle in some toasted sesame seeds. These add a pleasant nutty taste and a lovely visual appeal to the finished dish. Gently rubbing the sesame seeds between your palms before sprinkling can further enhance their nutty aroma.
Step 6
Combine the Ssamjang, minced garlic, sesame oil, and toasted sesame seeds in the bowl. Mix well until all the dressing ingredients are thoroughly combined into a savory paste. Taste the dressing and adjust seasoning if needed; you can add a touch more Ssamjang, or a tiny bit of soy sauce or salt if you prefer.
Step 7
Add the sliced cucumber peppers to the prepared dressing. Gently toss and mix the peppers with the dressing using your hands, as if you’re gently massaging them. Be careful not to overmix, as this could make the peppers mushy. Continue tossing until all the pepper slices are evenly coated with the dressing. It might look like there isn’t enough dressing initially, but it will distribute well.
Step 8
Transfer the freshly mixed cucumber pepper salad to a serving dish. This vibrant dish is ready to be enjoyed! It tastes wonderful immediately, or you can chill it in the refrigerator for an even more refreshing experience. Savor the delightful crunch of the fresh peppers and the comforting, savory notes of the soybean paste dressing.
