Go Back

Korean Cucumber and Fermented Potato Salad

This salad combines crisp, thinly sliced cucumbers with tangy fermented potatoes, dressed in a bright vinegar and sesame oil mixture. The dish features contrasting textures of crunchy cucumber and tender, tangy potatoes, assembled quickly for a refreshing visual and flavor experience.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cucumber preferably Persian or Kirby, thinly sliced
  • 1 cup fermented potatoes cubed or sliced, optional but adds tang
  • 2 tablespoons rice vinegar for zesty dressing
  • 1 teaspoon sesame oil for aroma and flavor
  • 1 clove garlic minced, optional
  • 1 tablespoon sesame seeds to garnish
  • to taste salt and pepper adjust seasoning as needed

Equipment

  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Mandoline slicer or vegetable peeler
  • Small bowl for marinade

Method
 

  1. Use a mandoline slicer or sharp knife to thinly slice the cucumbers into rounds or ribbons, aiming for even, delicate slices.
  2. Place the sliced cucumbers in a large mixing bowl and gently toss to loosen them up, preparing for dressing.
  3. Add the fermented potatoes to the cucumber slices, scattering them evenly through the bowl.
  4. In a small bowl, whisk together rice vinegar, sesame oil, minced garlic (if using), and a pinch of salt and pepper to create a bright, tangy dressing.
  5. Pour the dressing over the cucumber and potato mixture, then toss gently to coat all the ingredients evenly.
  6. Sprinkle sesame seeds over the top for a nutty aroma and added texture; toss lightly again for distribution.
  7. Let the salad sit for 5 minutes to allow flavors to meld and the cucumbers to soften slightly, still maintaining their crunch.
  8. Give the salad one last gentle toss to refresh the distribution of dressing and toppings.
  9. Transfer to a serving dish or bowl, and serve immediately as a crisp, tangy side dish.

Notes

For extra flavor, let the salad sit in the refrigerator for 30 minutes before serving. Adjust seasoning to taste after resting.