Oi Deulkkae Salad Recipe

Prepare cucumbers

Wash the cucumbers and trim the ends. If using English cucumbers, you may peel thinly in alternating stripes to reduce seeds/bitterness. Cut cucumbers lengthwise if large and scoop seeds lightly, then slice diagonally into 1/8–1/4-inch (3–6 mm) thin coins or 1/8-inch bias slices. Measure about 2 cups loosely packed sliced cucumber.

Salt and drain

Place the cucumber slices in a colander or bowl, sprinkle 1/4 teaspoon salt over them, toss gently, and let sit 10 minutes. This draws out excess water and keeps the dressing from becoming diluted. After 10 minutes, gently press or pat the cucumbers with a paper towel to remove released moisture; discard liquid.

Herbs and aromatics

Thinly slice the red onion or green part of scallions. Roughly chop or tear the mint leaves and cilantro (if using). Add the sliced onion/scallion and herbs to the drained cucumbers in a serving bowl.

Toast sesame seeds

In a small dry skillet over medium heat, toast 2 tablespoons sesame seeds (white or mixed) for 2–3 minutes, stirring constantly, until fragrant and lightly golden. Remove from heat and let cool slightly. Reserve about 1/2 tablespoon for garnish if you like a contrasting sprinkle.

Whisk together 3 tablespoons rice vinegar, 1 tablespoon light soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon sesame oil, 1 teaspoon sugar (or agave), 1 teaspoon minced garlic, 1/2 teaspoon red pepper flakes (or gochugaru), and 1/4 teaspoon salt in a small bowl until sugar dissolves. Taste and adjust: add a little more vinegar for tang, a pinch more sugar for balance, or extra red pepper flakes for heat.

Let the dressing sit 2–3 minutes to allow flavors to meld, then give it another quick whisk before using.

Pour about two-thirds of the dressing over the cucumber-herb mixture. Toss gently with tongs or salad servers until everything is evenly coated. Taste and add remaining dressing if you prefer a more saturated salad.

Sprinkle the toasted sesame seeds over the salad and toss once more. Garnish with reserved sesame seeds and an extra few whole mint leaves if desired.

Serve immediately, or refrigerate for up to 30–45 minutes to chill and allow flavors to marry. The salad is best eaten the same day; cucumbers will get softer if stored longer.