Oi Naengchae (Cold Cucumber Salad), Refreshing and Tangy
A crisp, refreshing summer side dish of crunchy cucumber tossed in a prepared yellow mustard and minced garlic sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Crisp cucumber and bell pepper tossed in a refreshing prepared yellow mustard dressing. Minced garlic and coarsely ground toasted sesame seeds add a sharp kick and nutty aroma. Keep the ingredients chilled and toss right before serving to cut through rich, greasy meat dishes.
- Servings
- about 1–2 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Cucumber1
- Bell pepper1/2
- Cheongyang chili pepper (hot green chili)1
- Peeled garlic5 cloves
Chilled salad dressing
- Prepared yellow mustard1/2 tbsp
- Vinegar1–2 tbsp
- Sugar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Salt1/2 tsp
- Ground toasted sesame seeds1 tbsp
- Toasted sesame oila little
- Finely mincing the garlic adds a pleasant texture and highlights the crisp, tangy flavor.
- You can also add imitation crab sticks, Cramy, or shrimp to these ingredients.
Steps
Prepare the ingredients
I prepared cucumber, bell pepper, and Cheongyang chili pepper.
These are the peeled garlic cloves for the chilled salad dressing. To bring out the distinctive pungent kick of naengchae, mincing the garlic finely adds great texture and enhances the refreshing flavor. You can also add imitation crab meat or Cramy to these ingredients.
Slice the vegetables
Julienne the cucumber, keeping it not too thin so it retains its crunch, and finely chop the bell pepper and Cheongyang chili pepper.
Finely mince the garlic with a knife as well.
Make the chilled salad dressing
Add 1/2 tbsp prepared yellow mustard, 1 tbsp vinegar, 1 tbsp sugar, 1 tbsp mirin (cooking rice wine), and 1/2 tsp salt, then mix well until the sugar and salt are completely dissolved.
If you like it tarter, you can add about 1 tbsp more vinegar.
Add the minced garlic...
Coarsely grind 1 tbsp toasted sesame seeds, add them as well, and mix everything together.
Finish
Keep the ingredients and dressing chilled in the refrigerator, then arrange on a plate, toss together, and enjoy.
Add just a tiny touch of toasted sesame oil at the end so it adds nuttiness without feeling greasy.
Ppunwife's tips
- If you like it tarter, you can add about 1 tbsp more vinegar.
- Add just a tiny touch of toasted sesame oil at the end so it adds nuttiness without feeling greasy.
- This mustard naengchae dressing is also delicious used in haepari naengchae (chilled jellyfish salad).
FAQ
Why should the garlic be minced rather than pureed?
Finely chopping the garlic adds texture and brings out the distinctive sharp, refreshing kick of the chilled dressing much better.
How can I adjust the dressing if I want it more sour?
You can easily adjust the acidity to your taste by adding an extra 1 tbsp of vinegar to the base dressing.
Are there other ingredients that go well besides the basic vegetables?
Adding imitation crab meat, Cramy, or shrimp makes it even more flavorful and satisfying.
How do I keep the vegetables from getting watery?
Store the prepared vegetables and dressing separately in the refrigerator so they stay cold, then toss them together on the plate right before serving to keep everything crunchy.
