Best Asian Marinated Cucumbers Recipes
SPICY ASIAN CUCUMBERS
This is one of my favorite ways to prepare cucumbers. Very different from the traditional way.
Provided by JOSIE
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Place cucumbers into a colander, sprinkle with salt, and let drain at least 30 minutes. Shake off excess liquid but don't rinse the cucumbers.
- Whisk soy sauce, sugar, garlic, rice vinegar, sesame oil, hot chili oil, and red pepper flakes in a salad bowl. Stir in cucumbers to coat with dressing. Chill 2 to 3 hours before serving.
Nutrition Facts : Calories 75.2 calories, Carbohydrate 12 g, Fat 3.1 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 0.5 g, Sodium 1393.1 mg, Sugar 6.8 g
SPICY MARINATED CUCUMBERS (OEE MUCHIM)
These spicy, refreshing cucumbers are a traditional Korean "banchan," or side dish. Danji chef Hooni Kim brines cucumbers in salt before marinating them in Korean red pepper flakes, sugar, and rice vinegar. (Note: Plan ahead for a day of marination.)
Provided by Hooni Kim
Categories side-dish
Time 8h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Brine cucumbers: Use a mandoline or a sharp knife to cut the cucumbers into ⅓-inch rounds. Place in a colander fitted over a bowl and add salt; mix well to ensure the cucumbers are evenly salted. Let rest at room temperature to drain, 20 minutes. While they drain, prepare the marinade (Step 2).
- Marinade: In a large bowl, combine the gochugaru, mirin, rice vinegar, sugar, and fish sauce. Smash and peel the garlic, then finely chop. Use the flat part of your knife to press down on the garlic to further break it down, then continue to mince. Add the garlic to the marinade.
- Marinate cucumbers: Rinse all the salt off the cucumbers with cold water. Whisk the marinade, then add the cucumbers; use a large spoon to toss, making sure the cucumbers are evenly coated with marinade. Cover and refrigerate for 1 hour.
- Cucumbers will have released more liquid, which helps the marinating process. At this point, they're ready to eat; however, refrigerating overnight will round out the flavors. Place the cucumbers, along with some marinade, in a lidded container and store in the fridge overnight; serve cold. (The cucumbers can be stored in the refrigerator for 2-3 days, or for as long as the cucumbers remain firm and crunchy.)
MARINATED CUCUMBERS
These cucumber slices make a cool summer side dish dressed in a light, tangy vinegar and oil mixture seasoned with herbs. The refreshing salad is always a hit when served with cold sandwiches or grilled meat. -Mary Helen Hinson, Lamberton, North Carolina
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cucumbers and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; cover and shake well. Pour over cucumber mixture; toss to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.
JAPANESE-STYLE PICKLED CUCUMBER (SUNOMONO)
Quick and easy side dish to made that is extremely healthy and bursting with flavor!
Provided by Alex Mei
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 50m
Yield 8
Number Of Ingredients 7
Steps:
- Place Persian cucumbers in a bowl; add salt and mix well. Let sit until cucumbers release their juices, about 10 minutes. Squeeze excess juice from cucumbers and drain.
- Whisk rice vinegar, white sugar, soy sauce, and sesame oil together in a bowl until sugar is dissolved; pour over cucumbers. Marinate for 30 minutes. Garnish with sesame seeds.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 8.9 g, Fat 1.8 g, Fiber 0.6 g, Protein 0.8 g, SaturatedFat 0.3 g, Sodium 329.4 mg, Sugar 7.2 g
CHINESE SMASHED CUCUMBERS WITH SESAME OIL AND GARLIC
In China, cucumbers are considered the ideal foil for hot weather and hot food. Versions of this salad, pai huang gua, are served all over the country, sometimes spiked with dried chiles and Sichuan peppercorns for more dimensions of flavor. In Beijing, people buy whole chilled cucumbers from street vendors and munch them on the go, much as Americans become attached to their cups of iced coffee in summer. The smashing process, a classic Chinese technique, cracks the skin, helps release the seeds and splits the flesh into appealing craggy pieces. Salting and chilling the cracked cucumbers give them the perfect cool, crunchy, watery mouth feel.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Rinse cucumbers and pat dry. Cut crosswise into pieces about 4 inches long. Cut each piece in half lengthwise.
- On a work surface, place a piece of cucumber (or several) cut side down. Lay the blade of a large knife flat on top the cucumber and smash down lightly with your other hand. The skin will begin to crack, the flesh will break down and the seeds will separate. Repeat until the whole piece is smashed. Break or slice diagonally into bite-size pieces, leaving the seeds behind.
- Place the cucumber pieces in a strainer and toss with a big pinch of salt and a big pinch of sugar. Place a plastic bag filled with ice on top of the cucumbers to serve as a weight and place the strainer over a bowl. Let drain 15 to 30 minutes on the counter, or in the refrigerator until ready to serve, up to 4 hours.
- Make the dressing: In a small bowl, combine salt, sugar and rice vinegar. Stir until salt and sugar are dissolved. Stir in sesame oil and soy sauce.
- When ready to serve, shake cucumbers well to drain off any remaining liquid and transfer to a serving bowl. Drizzle with grapeseed or olive oil and toss. Add half the dressing, half the garlic and the red pepper flakes to taste, and toss. Keep adding dressing until cucumbers are well coated but not drowned. Taste and add more pepper flakes and garlic if needed. Serve immediately, garnished with cilantro and sesame seeds.
CUCUMBER SALAD WITH SOY, GINGER AND GARLIC
The trick to any sliced cucumber salad is to slice the cucumbers as thin as you can and to purge them by salting them before making the salad so the dressing doesn't get watered down by the cucumber juice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings
Time 20m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Sprinkle the cucumbers with a generous amount of salt and let sit in a colander in the sink for 15 minutes. Rinse and dry on a kitchen towel. Transfer to a salad bowl.
- Whisk together the vinegar, soy sauce, sugar, garlic, ginger, cayenne, and pepper. Whisk in the sesame oil and the sunflower or grapeseed oil. Toss with the cucumbers, scallions, and cilantro. Chill until ready to serve.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 17 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 546 milligrams, Sugar 5 grams
ASIAN MARINATED CUCUMBERS
Make and share this Asian Marinated Cucumbers recipe from Food.com.
Provided by FDADELKARIM
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel the cucumbers & cut in half lengthwise then scrape out & discard the seeds. Cut the cucumber into slices & place into a large shallow bowl.
- Combine the rest of the ingredients & pour over the cucumber slices. Stir to coat then cover & refrigerate at least 4 hours.
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Origins of Asian Marinated Cucumbers
Asian marinated cucumbers have been a popular dish in many Asian cultures for decades. The recipe was first developed in Japan, where cucumbers were often marinated in rice vinegar, sugar, and soy sauce. The dish was then brought to Korea, where it was modified to add other flavors such as garlic and hot peppers. In China, the recipe was further modified to include ingredients like sesame oil and ginger.Ingredients Used in Asian Marinated Cucumbers
The ingredients used in Asian marinated cucumbers vary depending on the region and the recipe developer. However, some of the most common ingredients that are used include rice vinegar, soy sauce, sugar, sesame oil, garlic, ginger, hot peppers, and scallions. Each ingredient adds a unique flavor to the dish, and when combined, they create a delicious balance of sweet, salty, sour, and umami flavors.Rice Vinegar
Rice vinegar is a common ingredient in Asian cuisine. It is made by fermenting rice with water and has a mild flavor compared to other vinegars. Rice vinegar is used in Asian marinated cucumber recipes to add acidity and tanginess to the dish.Soy Sauce
Soy sauce is a fermented sauce made from soybeans, wheat, and salt. It is a staple in Asian cuisine and is used to add saltiness and umami flavor to the dish.Sugar
Sugar is added to Asian marinated cucumber recipes to balance the tanginess and saltiness of the dish. It also adds sweetness, which helps bring out the flavors of the other ingredients.Sesame Oil
Sesame oil is a flavorful oil that is used to add depth and nuttiness to the dish. It is often used in small quantities because of its strong flavor.Garlic
Garlic is a popular ingredient in Asian cuisine. It is used in marinated cucumber recipes to add a pungent flavor that complements the other ingredients.Ginger
Ginger is another common ingredient in Asian cuisine. It is used in marinated cucumber recipes to add a spicy and earthy flavor that balances the other flavors in the dish.Hot Peppers
Hot peppers, such as chili peppers or jalapeños, are added to marinated cucumber recipes to add a heat that complements the other flavors in the dish.Scallions
Scallions, also known as green onions, are used to add a fresh, oniony flavor to the dish. They also add color to the dish and give it a visual appeal.Health Benefits of Asian Marinated Cucumbers
Asian marinated cucumbers are not only delicious but also very healthy. Cucumbers are low in calories and high in water content, making them ideal for weight loss. They are also rich in antioxidants, which help to fight inflammation and reduce the risk of chronic diseases. Rice vinegar has many health benefits as well, including improving digestion, reducing blood sugar levels, and boosting the immune system. The other ingredients, such as garlic and ginger, have anti-inflammatory and antibacterial properties that can help to improve overall health.Variations of Asian Marinated Cucumbers
Asian marinated cucumber recipes can be modified in many ways to suit individual preferences. Some popular variations include adding carrots, radishes, or red onions for extra crunch and flavor. Some recipes also call for adding chili oil, honey, or lime juice for a different taste sensation. The dish can also be made with different types of vinegar, such as apple cider vinegar or balsamic vinegar, for a unique flavor. With so many variations of this recipe available, it is easy to customize it to suit different tastes and dietary requirements.Conclusion
Asian marinated cucumbers are a delicious and healthy dish that is popular in many Asian cultures. The recipe is known for its balanced flavors that are both tangy and sweet, making it a favorite among many people. The ingredients used in the recipe, such as rice vinegar, soy sauce, sugar, sesame oil, garlic, ginger, hot peppers, and scallions, add a unique flavor to the dish that is hard to resist. With so many variations of this recipe available, it is easy to customize it to suit different tastes and dietary requirements, making it a versatile dish that can be enjoyed by everyone.Choosing the Right Cucumbers
The first and most crucial step when making marinated cucumbers is to select the right kind of cucumbers. English cucumbers or seedless cucumbers are the best choice for this recipe. They are long and slender, with a small number of seeds and thin skin. This type of cucumber is perfect for slicing into thin rounds, which is important for the strong marinade flavors to penetrate and infuse the cucumbers. Additionally, English cucumbers are less bitter than other varieties, which makes them ideal for this sweet and sour dish.Preparation
Once you have selected the right cucumbers, it's essential to prep them correctly. Wash the cucumbers thoroughly and dry them with a clean kitchen towel. Cut off the ends of the cucumbers before slicing them into thin rounds of around ¼-inch thickness. It's a good idea to use a mandoline or a vegetable slicer to ensure consistency in the size of the slices.The Perfect Marinade
The key to making the ideal marinade for your Asian marinated cucumbers is to balance the sweet and salty flavors with sour and spicy notes. For the perfect marinade, you will need:- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/8 teaspoon red pepper flakes (optional)
Flavor Additions
While the above marinade is perfect, some additional ingredients can add extra flavors to your marinated cucumbers. Here are some flavor additions that you can use to enhance the taste of your dish:- Sesame oil
- Cilantro
- Green onions
- Crushed peanuts
- Lime juice
- Sriracha sauce
Marinating the Cucumbers
Once you have prepared the perfect marinade, the next step is to marinate the cucumbers. Place the sliced cucumbers in a medium-sized bowl and pour the marinade over them. Toss the cucumbers gently to ensure that they are coated evenly with the sauce. Cover the bowl with plastic wrap and place it in the fridge for at least 30 minutes or up to 4 hours. The longer the cucumbers marinate, the more intense the flavors will be.Serving the Marinated Cucumbers
The marinated cucumbers are perfect to serve as an appetizer or a side dish. Garnish the dish with some chopped cilantro, green onions, and peanuts for added texture and flavor. You can also serve the dish with steamed rice or alongside grilled meats. To make the dish even more refreshing, serve it chilled.Cooking Tips
- If you want to keep the sugar content of the dish low, use alternative sweeteners like honey or agave syrup. You can also use brown sugar or sugar substitutes like Stevia.
- If you like your cucumbers to be spicy, increase the amount of red pepper flakes or add some thinly sliced jalapenos.
- You can make the marinade ahead and store it in an airtight container in the fridge for up to a week. This way, you can marinate the cucumbers quickly anytime you want.
- Be careful not to over-marinate the cucumbers, or they will become soggy and lose their crunch. Keep an eye on them after the first 30 minutes and remove them from the marinade when they reach the desired level of tenderness.