Main ingredients 🥩
cucumbergarlicred pepper powdershrimp pastesquid sauceyellow croaker sauceplum syrupgingergreen onioncarrotonionchives
Okjubu's Fried Cucumber Salad
A secret cucumber salad that stays crisp for up to a week by briefly frying cucumbers in hot oil to lock in moisture and preserve crunch.
🙋 Recommended for
- ⭐ Those who want a cucumber salad that stays crisp and never becomes soggy over time
- ⭐ Those interested in learning how to use yellow croaker sauce to create a deep, savory traditional seasoning for pickled dishes
Ingredients needed 🛒4 servings
- cucumber 9 pieces
- minced garlic 1 tablespoon
- red pepper powder 9 tablespoons
- sugar 2 tablespoons
- shrimp paste 2 tablespoons
- squid sauce 2 tablespoons
- yellow croaker sauce 1 tablespoon
- plum syrup 1 tablespoon
- minced ginger 1/3 tablespoon
- green onion 1/2 bunch
- carrot 1/3 piece
- onion 1/2 piece
- chives 1 bunch
Recipe 🍳
- Place a chopstick at the end of the cucumber to support it, then make a cross (+) pattern cut so the end doesn’t split apart.
- Fry the prepared cucumbers lightly in hot oil until just crisp, then remove and let cool completely.
- In a bowl, mix minced garlic 1 tablespoon, red pepper powder 9 tablespoons, sugar 2 tablespoons, shrimp paste 2 tablespoons, squid sauce 2 tablespoons, yellow croaker sauce 1 tablespoon, plum syrup 1 tablespoon, and minced ginger 1/3 tablespoon to make the seasoning.
- Add chopped green onion, sliced carrot and onion, and finely chopped chives to the seasoning mixture and toss well to complete the filling.
- Open the cooled cucumber’s mouth wide, fill it completely with the prepared seasoning, then cover the top with any remaining seasoning.
- Make cross cuts on cucumbers and lightly fry them in oil, then cool completely.
- Mix red pepper powder, sauces, chives, and vegetables to create the filling.
- Fill the cooled cucumbers fully with the seasoning.
Cooking tips 💡
- Place a chopstick at the bottom when cutting the cucumber to prevent the tip from splitting completely.
- The finished cucumber salad should be stored in a refrigerator at around 4 degrees Celsius for up to a week to allow the cucumber and seasoning to mature slowly without separating.
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