Refreshing Spring Chive and Cucumber Salad
Refreshing Spring Chive and Cucumber Salad
A Spring Kimchi Salad with Chives and Cucumbers
As spring approaches, the craving for fresh, new kimchi arises. This recipe offers a delightful twist by combining fragrant chives with crisp cucumbers for a unique chive kimchi. Embrace the season with this vibrant and refreshing salad that will awaken your palate!
Main Ingredients- 1 bunch chives
- 3 cucumbers
- 1 Tbsp coarse salt (for salting cucumbers)
Spring Chive and Cucumber Salad Seasoning- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp anchovy sauce
- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp ginger syrup (or minced ginger)
- Sesame seeds, for garnish
- 4 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp anchovy sauce
- 2 Tbsp tuna extract (or fish sauce)
- 1 Tbsp soy sauce
- 2 Tbsp sugar
- 2 Tbsp minced garlic
- 1 Tbsp ginger syrup (or minced ginger)
- Sesame seeds, for garnish
Cooking Instructions
Step 1
First, prepare the chives. Modern chives are often quite clean, so rinsing them under running water about three times while gently shaking should suffice. After washing, drain them thoroughly in a colander.
Step 2
Wash the cucumbers thoroughly. Then, sprinkle them with 1 tablespoon of coarse salt and rub them gently with your hands. This helps to remove any fine hairs and ensures the surface is clean, while also contributing to a crispier texture.
Step 3
Trim off the ends of the cucumbers. Sometimes the very ends can be slightly tough or bitter, so use a vegetable peeler to lightly shave them off. This makes them more pleasant to eat.
Step 4
Now, it’s time to slice the cucumbers. Since we’re using tender spring chives, it’s best to slice the cucumbers relatively thinly, about 0.5 cm thick, on a bias (diagonally). This allows the seasoning to penetrate well and creates a balanced texture with the chives.
Step 5
Cut the drained chives into manageable lengths, approximately 4-5 cm. Cutting them too short can make the salad fall apart when mixed, so aim for a good bite-sized piece.
Step 6
Let’s make the delicious seasoning. In a bowl, combine 2 tablespoons of minced garlic, 1 tablespoon of ginger syrup, 4 tablespoons of gochugaru, and 3 tablespoons of anchovy sauce. Mix well.
Step 7
Next, add 2 tablespoons of tuna extract, 1 tablespoon of soy sauce, and 2 tablespoons of sugar. Stir everything together until thoroughly combined. Let the mixture sit for a few minutes to allow the gochugaru to soften and bloom in the seasoning.
Step 8
Add the sliced cucumbers to the prepared seasoning. Gently loosen any clumps and begin to mix them into the seasoning.
Step 9
Once the cucumbers are somewhat coated, gently toss and mix them with your hands. Ensure the seasoning is evenly distributed over the cucumber slices.
Step 10
Finally, add the prepared chives. Mix very gently to avoid bruising the chives, as they are quite delicate. Overmixing can make them mushy and release too much water.
Step 11
The chives are still tender and fresh, so the key is to mix them delicately to prevent any raw, grassy taste. The goal is to let the natural flavors of the ingredients shine through without overwhelming them with strong seasoning.
Step 12
Garnish generously with sesame seeds to finish. You now have a refreshing and crisp Spring Chive and Cucumber Salad ready to enjoy! It’s delicious served immediately or chilled from the refrigerator.
