Refreshing Cucumber Chili with Soybean Paste Salad
Quick & Easy Side Dish: 3-Minute Cucumber Chili Salad with Doenjang (Soybean Paste)
A simple, delightful side dish that anyone can make! Perfect for adding a fresh crunch to your meals.
Main Ingredients
- 8 Korean cucumber chilies (Oigochu)
Seasoning
- 1 heaped tablespoon Doenjang (Korean soybean paste) – homemade or store-bought
- 1/2 tablespoon minced garlic
- 1/3 tablespoon red pepper flakes (Gochugaru)
- 2 tablespoons corn syrup or other liquid sweetener
- 1/2 tablespoon toasted sesame seeds (Ggaesogeum)
- 1/2 tablespoon sesame oil
- 1 heaped tablespoon Doenjang (Korean soybean paste) – homemade or store-bought
- 1/2 tablespoon minced garlic
- 1/3 tablespoon red pepper flakes (Gochugaru)
- 2 tablespoons corn syrup or other liquid sweetener
- 1/2 tablespoon toasted sesame seeds (Ggaesogeum)
- 1/2 tablespoon sesame oil
Cooking Instructions
Step 1
Trim the stems off the Korean cucumber chilies and wash them thoroughly under running water. This step ensures cleanliness and a pleasant texture.
Step 2
Gently pat the washed chilies dry with paper towels. Removing excess moisture is crucial for the seasoning to adhere well and prevent the dish from becoming watery.
Step 3
In a mixing bowl, combine all the seasoning ingredients: Doenjang, minced garlic, gochugaru, corn syrup, toasted sesame seeds, and sesame oil. Mix well to create a flavorful paste. You can adjust the amount of Doenjang based on its saltiness.
Step 4
Add the dried cucumber chilies to the bowl with the seasoning. Gently toss and mix with your hands, ensuring each chili is evenly coated with the paste. Be careful not to mash the chilies.
Step 5
(Optional) For a softer texture or to make it easier to eat with rice, you can cut the cucumber chilies into bite-sized pieces (about 1 inch or 2-3 cm) before mixing them with the seasoning. This is a great option if you prefer smaller pieces!
