This kimchi salad is a refreshing and tangy dish that brings a burst of flavor to your table. Perfect as a side dish or a light meal, it combines the spicy kick of kimchi with the crispness of cucumber. The addition of sesame oil and soy sauce adds a rich, umami depth, while toasted sesame seeds and green onions provide a delightful crunch and freshness.
If you don't usually have kimchi in your pantry, you'll need to pick some up at the supermarket. It's a fermented Korean side dish made from vegetables and a variety of seasonings. You might also need to grab sesame oil and toasted sesame seeds, which are often found in the Asian foods section. These ingredients are essential for achieving the authentic flavor of this salad.
Ingredients For Kimchi Salad Recipe
Kimchi: A spicy, fermented Korean side dish made from cabbage and radishes, providing a tangy and flavorful base for the salad.
Cucumber: Adds a refreshing crunch and mild flavor that balances the spiciness of the kimchi.
Sesame oil: A fragrant oil that adds a nutty aroma and rich taste to the salad.
Soy sauce: Contributes a salty, umami depth that enhances the overall flavor.
Toasted sesame seeds: Provide a crunchy texture and a subtle, nutty flavor.
Green onions: Add a fresh, slightly sharp taste that complements the other ingredients.
Technique Tip for This Recipe
When preparing this dish, ensure that the kimchi is well-drained to avoid excess liquid diluting the flavors. For an added crunch, consider using Persian cucumbers as they have a firmer texture. Lightly toasting the sesame seeds in a dry pan before adding them will enhance their nutty flavor.
Suggested Side Dishes
Alternative Ingredients
kimchi - Substitute with sauerkraut: Sauerkraut provides a similar tangy and fermented flavor, though it lacks the spiciness of kimchi. Add a bit of chili flakes to mimic the heat.
cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good stand-in for cucumber in salads.
sesame oil - Substitute with olive oil: Olive oil can provide a rich, smooth texture, though it lacks the nutty flavor of sesame oil. Add a small amount of toasted sesame seeds to enhance the nutty taste.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers a similar salty and umami flavor profile.
toasted sesame seeds - Substitute with toasted sunflower seeds: Toasted sunflower seeds provide a similar crunch and nutty flavor, though they are slightly less intense.
green onions - Substitute with chives: Chives offer a mild onion flavor and can be used as a direct replacement for green onions in salads.
Other Alternative Recipes
How to Store / Freeze This Dish
- Ensure your kimchi salad is stored in an airtight container to maintain its freshness and prevent any unwanted odors from seeping into your fridge.
- For optimal taste, consume the salad within 2-3 days. The cucumber may lose its crunchiness if stored for too long.
- If you need to store it for a longer period, consider separating the cucumber slices and adding them fresh when you’re ready to eat.
- Keep the container in the coldest part of your fridge, typically the back, to ensure the kimchi remains crisp and flavorful.
- Avoid freezing the salad as the cucumber and kimchi can become mushy and lose their texture upon thawing.
- If you must freeze, do so without the cucumber and green onions. Add these fresh ingredients after thawing the kimchi mixture.
- When ready to serve after refrigeration, give the salad a good toss to redistribute the sesame oil and soy sauce evenly.
- Always use clean utensils to scoop out portions to avoid introducing bacteria that could spoil the salad faster.
- Label your container with the date it was made to keep track of its freshness.
- If you notice any off smells or changes in color, it’s best to discard the salad to ensure food safety.
How to Reheat Leftovers
For a quick and easy method, place the kimchi salad in a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to allow steam to escape. Heat on medium power for about 1-2 minutes, stirring halfway through to ensure even reheating.
If you prefer a more traditional approach, use a stovetop. Heat a non-stick skillet over medium heat. Add the kimchi salad and stir occasionally for about 3-5 minutes until it’s warmed through. This method helps maintain the texture of the cucumber and kimchi.
For those who enjoy a bit of a charred flavor, preheat your oven to 350°F (175°C). Spread the kimchi salad evenly on a baking sheet lined with parchment paper. Bake for about 5-7 minutes, keeping an eye on it to prevent overcooking.
If you have an air fryer, preheat it to 320°F (160°C). Place the kimchi salad in the air fryer basket and heat for about 3-4 minutes. Shake the basket halfway through to ensure even reheating.
For a unique twist, consider reheating the kimchi salad in a steamer. Place the salad in a heatproof dish and steam over boiling water for about 3-4 minutes. This method helps retain the moisture and flavors of the sesame oil and soy sauce.
If you’re in a rush, you can also use a hot water bath. Place the kimchi salad in a sealed plastic bag and submerge it in hot water (not boiling) for about 5 minutes. This gentle method ensures the salad is warmed without altering its texture too much.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine all the ingredients together.
Knife: Essential for chopping the kimchi and green onions, as well as slicing the cucumber.
Cutting board: A surface to safely chop and slice the vegetables.
Measuring spoons: Used to measure out the sesame oil, soy sauce, and sesame seeds accurately.
Tongs: Useful for tossing the salad ingredients together to ensure even distribution.
Serving bowl: A bowl to present the finished kimchi salad attractively.
Spatula: Can be used to scrape down the sides of the mixing bowl to ensure all ingredients are well combined.
How to Save Time on This Recipe
Prepare ingredients in advance: Chop kimchi and slice cucumber ahead of time to streamline the process.
Use pre-toasted sesame seeds: Save time by purchasing toasted sesame seeds instead of toasting them yourself.
Batch prep green onions: Chop extra green onions and store them in the fridge for future use.
Mix in a large bowl: Use a large mixing bowl to combine all ingredients quickly and efficiently.
Double the recipe: Make a larger batch and store leftovers for a quick meal later.
Kimchi Salad Recipe
Ingredients
Main Ingredients
- 2 cups Kimchi chopped
- 1 cup Cucumber sliced
- 1 tablespoon Sesame Oil
- 1 tablespoon Soy Sauce
- 1 teaspoon Sesame Seeds toasted
- 2 stalks Green Onions chopped
Instructions
- In a mixing bowl, combine chopped kimchi, sliced cucumber, sesame oil, soy sauce, and toasted sesame seeds.
- Toss well to combine.
- Garnish with chopped green onions before serving.
Nutritional Value
Keywords
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