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Spice Up Your Salad Game: Tangy Cucumber Salad with Garlic Chive Delight

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Ever open the fridge and find yourself staring at a sad, lonely cucumber? Don't reach for the pickle jar just yet! This Korean Cucumber Salad (Oi Kimchi) is here to transform that tired veggie into a vibrant, refreshing side dish bursting with flavor. Packed with crisp cucumbers, savory gochujang, a touch of sweetness, and fragrant garlic chives, this salad is the perfect light and healthy accompaniment to any Korean meal, or even a delightful summer BBQ side! (Plus, it's incredibly easy to make - perfect for busy weeknights!)

 

Let me tell you a funny story. The other day, I was on a mission to clean out my fridge and stumbled upon a forgotten cucumber. It was starting to look a little worse for wear, but I knew I couldn't just toss it. That's when this recipe came to mind! I whipped it up in minutes, and let me tell you, it was a revelation. The cucumbers were no longer limp and lifeless, but transformed into crisp, flavorful slices that danced on my tongue. The gochujang added a touch of heat, balanced perfectly by the sweetness and the freshness of the garlic chives. Honestly, it was so good, I almost forgot it was supposed to be a "use-up-the-leftovers" kind of meal!

 






Recipe: Cucumber Salad with Garlic Chive

Serving Size: 4 servings

 

Ingredients:

  • 2 large cucumbers, thinly sliced
  • 1/2 cup garlic chives, chopped
  • 2 tbsp fish sauce
  • 1 tbsp gochujang (Korean chili paste)
  • 1 tsp gochugaru (Korean red pepper flakes)
  • 1 tsp sugar
  • 1 tbsp sesame seeds, toasted

 

Instructions:

  1. Prepare Cucumbers: Thinly slice the cucumbers and place them in a large bowl.
  2. Chop Garlic Chives: Chop the garlic chives and add them to the bowl with the cucumbers.
  3. Make Dressing: In a small bowl, whisk together fish sauce, gochujang, gochugaru, sugar, and sesame seeds until well combined.
  4. Toss Salad: Pour the dressing over the cucumbers and garlic chives, and toss until evenly coated.
  5. Chill: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
  6. Serve: Garnish with additional sesame seeds if desired, and serve chilled.



Tips:

  • For a spicier salad, add a pinch of gochugaru (Korean chili flakes) to the dressing.
  • Don't have gochujang? You can substitute with a mix of sriracha and chili paste.
  • Make it vegan by using a vegan fish sauce alternative.
  • For a nut-free version, skip the sesame seeds or use another garnish like chopped scallions.

 

This Korean Cucumber Salad is a fantastic way to add some excitement to your veggie intake. It's light, refreshing, flavorful, and incredibly easy to make. So next time you find yourself with a sad cucumber, ditch the pickle jar and whip up this delicious salad instead!

Do you have a favorite way to prepare cucumbers? Share your recipes in the comments below!

Follow me on Instagram @CookWithJuyea for more easy and delicious recipes!


 

Keywords: Korean Cucumber Salad, Oi Kimchi Recipe, Garlic Chive Salad, Cucumber Side Dish, Gochujang Cucumber Salad, Spicy Cucumber Salad, Refreshing Summer Salad, Homemade Kimchi Variations, Asian Salad with Garlic Chives

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