Spicy Cucumber Salad韩式辣黄瓜hán shì là huáng guā

coverAn easy cucumber salad or an appetizer that’s a little spicy, slightly sweet and tangy. It’ll be an excellent complement to any of your barbeque dishes. You’ll need to lightly salt the cucumber slices first and let them stand for a while to draw out water. This process gives the cucumbers an extra crunch.

Serves 3-4

  • 4-5 Aka Kirby Cucumbers (about 400g)    remove both ends and thinly sliced (use any Persian, English, Chinese or Japanese cucumbers. These varieties are less seedy, very crispy and tasty.)
  • 1/2 teaspoon     table salt食盐
  • 150g                   Kimchi韩国辣白菜, minced, for better taste, try homemade kimchi
  • ½ tablespoon     garlic, minced (optional)
  • 1 tablespoon      spring onions, minced葱花
  • 1 teaspoon          rice vinegar 米醋
  • 1 teaspoon           sesame oil 香油
  • 1 teaspoon            caster sugar白糖
  • 1 teaspoon         white sesame seeds, toasted ideallyIMG_5862


  1. Thinly slice the cucumber (1/8 to 1/4-inch thick). Place slices in a salad bowl. Toss gently with salt and set aside for about 15 minutes. In the meantime, toast the white sesame seeds over medium heat for about 10 minutes. 

  2. Drain excess liquid from the salad bowl. Avoid squeezing them because they will bruise. Mix well with all of the remaining ingredients. It is ready to serve.IMG_5866.jpg
  3. Or you can place the salad bowl in the fridge and let the salad sit for about 30 mins.


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