오이무침 황금 레시피 "밥도둑 양념비율"

I tried adding gochujang to the cucumber salad that I usually only use chili powder for, and the flavor changed completely as the seasoning thickened and coated the cucumbers.

It's a sweet and sour golden recipe that disappears in no time when eaten with rice~~

✅ The seasoning is rich and deep because both gochujang and red pepper powder are used.

✅ Pickling the cucumbers is the key — they stay crisp without losing water.

✅ If you follow the seasoning ratios exactly, your worries about seasoning are over.

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📍 Golden Recipe for Seasoned Cucumbers ⏱ Cooking Time: 10~15 minutes |

Difficulty: ★☆☆ 👥

[ingredient] 1 cucumber, 1/2 onion, a little green onion

[Pickling Cucumbers] 1 teaspoon salt 2/3 teaspoon sugar

[Sauce] 1 tablespoon red pepper powder, 1 tablespoon gochujang, 2/3 tablespoon sugar, 1 tablespoon rice vinegar, 1/2 tablespoon minced garlic, 1/2 teaspoon fish sauce, 1 teaspoon sesame oil, appropriate amount of whole sesame seeds

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💡 Because it contains gochujang, the seasoning is richer and thicker than regular cucumber salad. It's a sweet and sour style that's perfect to eat right away.

STEP 1. Slicing the cucumber

Please slice one cucumber diagonally or into rounds about 5mm thick.

💡 If it's too thin, it gets mushy when marinated, and if it's too thick, the seasoning won't penetrate. 5mm is just right.

STEP 2. Pickling Cucumbers (10 minutes)

Add 1 teaspoon of salt and 2/3 teaspoon of sugar to the sliced cucumbers and mix lightly. Let them marinate for 10 minutes.

💡 Adding sugar speeds up osmosis, reducing the pickling time. Also, the sweetness slightly infuses the cucumbers, making the flavor deeper when seasoned.

⚠️ If you marinate for more than 20 minutes, the cucumbers will wilt too much and lose their crispness. 10 minutes is enough.

STEP 3. Slice the onion and green onion

While the cucumbers are pickling for 10 minutes, julienne half an onion and finely chop the green onions.

💡 If you soak the onions in cold water for 30 seconds, the spiciness will be removed. You don't have to do it, but I recommend it if you don't like spicy food.

STEP 4. Making the Sauce

Put 1 tablespoon of red pepper powder, 1 tablespoon of gochujang, 2/3 tablespoon of sugar, 1 tablespoon of brewed vinegar, 1/2 tablespoon of minced garlic, and 1/2 teaspoon of fish sauce into a bowl and mix well.

💡 The combination of red chili powder and gochujang is the key to this recipe. If you use only red chili powder, the seasoning is light, but when gochujang is added, it thickens and coats the dish, making the flavor richer.

STEP 5. Drain water from cucumbers

After 10 minutes, quite a bit of water will come out of the cucumber. Please press firmly with your hands to squeeze out the water.

⚠️ If you skip this step, the seasoning will be diluted with water and become bland. Please be sure to squeeze it out.

STEP 6. Mix with seasoning

Add the drained cucumbers, sliced onions, and chopped green onions to the seasoning sauce, add sesame oil, and mix well. Mixing gently with your hands rather than a spoon prevents the cucumbers from breaking apart.

STEP 7. Finish with whole sesame seeds

Finally, sprinkle some sesame seeds on top and you're done.

The moment you take a bite, the sourness hits you first, followed immediately by the sweetness.

You know how hard it is to stop eating the crunchy cucumber with the thick sauce on top of rice, right? :)

🔥 Key point in one line: Pickling the cucumbers and draining the water accounts for 80% of the flavor. If you do just this, the seasoning will never be bland.

📌 Storage method: It tastes best when eaten immediately. It is fine for about a day if refrigerated, but over time, the liquid drains out and the seasoning becomes watery.

📌 Application: If you lightly blanch zucchini instead of cucumber and toss it in the same seasoning, it also works as a seasoned zucchini recipe. The seasoning is versatile.

📌 Side dish: The meal is complete when served with soybean paste stew and spicy stir-fried pork.

📌 Honestly, one word: It tastes best when eaten immediately, so it's better to make just enough to eat rather than stocking up. If you have leftovers, you'll feel a bit regretful the next day.

bon appetite:)

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