Oi Deulkkae Salad (v) Recipe

Prepare cucumbers

Wash cucumbers and trim the stems. If using large English cucumbers, halve lengthwise and scoop seeds if watery. Slice cucumbers thinly into 1/8–1/4-inch rounds (or into half-moons if halved). Place sliced cucumbers in a large bowl.

Salt cucumbers to draw out water: sprinkle 1.5 tsp kosher salt evenly over the cucumbers, toss to coat, and let sit for 10–15 minutes. Toss once or twice during this time.

After 10–15 minutes, pour off any accumulated water and gently squeeze cucumbers in a colander or with a clean kitchen towel to remove excess moisture. Return cucumbers to the bowl.

Make dressing

In a small bowl, whisk together 2 tbsp rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp gochugaru, 1 tsp sugar, and the grated garlic clove until sugar dissolves and the dressing is uniform. Add 1 tsp lime juice here if using for extra brightness.

Pour the dressing over the drained cucumbers and toss gently until all slices are evenly coated. Taste and adjust seasoning: add a pinch more sugar if too tart, another 1/2 tsp soy sauce if it needs salt, or a pinch more gochugaru for heat.

Let the dressed cucumbers sit for 5–10 minutes so flavors meld. For best texture, serve within 1 hour; they will become softer if left much longer.

Fold in the thinly sliced green onion and optional chopped cilantro or shredded perilla leaves, tossing gently to combine.

Sprinkle 1 tbsp toasted sesame seeds and 1/4 tsp black pepper over the salad. Drizzle a few more drops of sesame oil (optional) for additional aroma.

Transfer to a serving bowl or platter. Serve chilled or at cool room temperature as a refreshing side. Leftovers keep in a covered container in the refrigerator for up to 2 days (texture softens over time).