This spicy cucumber salad contains many of the same ingredients as cucumber kimchi but it isn’t fermented, so you can eat it right away. Cucumbers have a firm, crisp texture, thin skin, and small seeds, Persian cucumbers may also be used.
The cucumbers are thinly sliced and coated in a zesty blend of vinegar, sesame, and red pepper powder. It takes seconds to prepare, yet it’s big on flavor and refreshment. The sugar in the dressing balances the heat of the red pepper. Salting the cucumber slices draws out some of the moisture, so they’re especially crisp in the salad.
- ¼ cup dried shrimps, rinsed and drained
- 1 large cucumber
- 1 tsp salt
- 3 shallots (peeled and thinly sliced)
- 1 tbsp red pepper powder
- ½ lime
- ¼ tsp salt
- 1 tsp sugar
- Soak dried shrimps in hot boiling water in a small bowl for 5 minutes.
- Drain and pound in a mortar and pestle until all shrimps are smashed. Dried shrimps can also be coarsely chopped on the cutting board. Set aside.
- Peel cucumber with a vegetable peeler. Cut into quarters lengthwise. Cut off the entire strip of seeds. Then cut cucumber strips at a diagonal into ¼ inch thick slices.
- Mix cucumber with a salt in a bowl for 20 minutes to draw out the juices. Rinse and drain.
- Place cucumber, shallots, prepared dried shrimps, pepper powder, salt, and sugar in a large bowl. Squeeze lime juice over the ingredients. Toss to get everything well mixed.
- Transfer to a smaller bowl and serve immediately with steamed rice.