Main ingredients 🥩
cucumberchivestuna saucesquid saucered pepper powderminced garlicminced gingersesame seeds
Lim Sung-geun's Cucumber and Chives Salad
A refreshing, sweet-and-sour side dish that makes a perfect rice companion, combining the cooling cucumber with the warming chives in just 5 minutes.
🙋 Recommended for
- ⭐ People who want to quickly make a delicious side dish without using heat during a busy day
- ⭐ Those looking to refresh their mood with a crisp, tangy vegetable salad to wake up from lethargy and stimulate their appetite
Ingredients needed 🛒4 servings
- 4 medium-sized cucumbers
- 1 bunch chives (about 500g)
- 3 tablespoons tuna sauce
- 2 tablespoons squid sauce
- 5 tablespoons medium red pepper powder
- 3 tablespoons sugar
- 2 tablespoons minced garlic
- 1/2 tablespoon minced ginger
- a small amount of sesame seeds
- vinegar (optional) 2 tablespoons
Recipe 🍳
- Wash the chives thoroughly and remove all moisture completely, then cut into pieces about 5cm long.
- Trim the ends of the cucumbers (especially the bitter-tasting back end), slice them lengthwise in half, and cut into thick pieces about 5cm long, similar to the chives.
- Place the prepared cucumber and chives in a wide bowl, add 3 tablespoons of tuna sauce and 2 tablespoons of squid sauce, and gently toss to season as a base marinade.
- Add 5 tablespoons of medium red pepper powder, 3 tablespoons of sugar, 2 tablespoons of minced garlic, and 1/2 tablespoon of minced ginger, then quickly mix until the seasoning is evenly distributed.
- If you prefer a tangy flavor, add 2 tablespoons of vinegar according to taste and gently toss once more.
- Finally, sprinkle generously with sesame seeds, mix lightly, and serve immediately.
- Cut the chives and cucumber into bite-sized pieces, about 5cm long.
- Place the cucumber and chives in a bowl and season with tuna sauce and squid sauce.
- Add red pepper powder, sugar, minced garlic, and minced ginger, then mix well.
- Sprinkle sesame seeds on top and gently stir to finish.
Cooking tips 💡
- Since this is a fresh, immediate-eat side dish rather than a long-storing kimchi, do not scoop out the cucumber seeds—cut them whole to preserve crispness.
- Over time, cucumbers release a lot of moisture, so it’s best to mix right before eating and consume the entire batch the same day for optimal freshness and taste.
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