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Korean Cucumber Salad 2

Serves 4 to 6 Salad vegetarian, Salads

Korean Cucumber Salad 2

Korean Cucumber Salad 2 is a fresh, cooling dish often gracing the tables of Korean homes during the warmer months. This recipe captures the essence of family cooking, where ingredients are chosen with care, and the salad is prepared intuitively, relying on the cook's experience rather than precise measurements. It's a familiar sight at shared meals, offering a refreshing contrast to the richer, spicier dishes that often accompany Korean spreads.

The salad should taste crisp and creamy, with the cucumbers providing a refreshing bite that's mellowed by the smoothness of yogurt. Garlic lends a subtle kick, while dill adds an aromatic note, all balanced by a sprinkle of fine sea salt. This dish embodies the simplicity and generosity of Korean home cooking, inviting diners to savor its straightforward yet delightful flavors.

Ingredients

  • 2cucumbers
  • 200 gyogurt
  • 1 clovegarlic
  • dill — chopped
  • to tastefine sea salt

Method

  1. Start by washing 2 cucumbers thoroughly under cold running water to remove any dirt. Slice the cucumbers into thin rounds, about 1/8 inch thick, ensuring they are uniform for even seasoning. Place the slices in a large mixing bowl.
  2. Peel and finely mince 1 clove of garlic. Add the minced garlic to the bowl with the cucumbers. The garlic should be evenly distributed to infuse the salad with its aroma and flavor.
  3. Add 200 g of yogurt to the cucumber and garlic mixture. The yogurt will provide a creamy texture and a tangy flavor that balances the freshness of the cucumbers.
  4. Finely chop a small handful of fresh dill and add it to the bowl. The dill should be enough to lightly coat the cucumber slices, adding a fragrant herbal note.
  5. Sprinkle fine sea salt over the salad to taste. Start with a small pinch, toss, and taste, adding more as needed. The salt should enhance the flavors without overpowering them.
  6. Gently toss the salad using a large spoon or your hands, ensuring that each cucumber slice is coated with the yogurt dressing. Be careful not to break the cucumber slices; they should remain intact and crisp.
  7. Transfer the salad to a serving dish and serve immediately. The cucumbers should be cool and crisp, with the creamy yogurt dressing clinging to each slice. Pair with fresh bread for a complete dish.
Cover of Authentic Korean Cuisine
From the cookbook

Authentic Korean Cuisine

This recipe is from Authentic Korean Cuisine by Yassine Sbiti — the Korean volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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