This salt and pepper shrimp recipe is light and fresh and bound to fill your seafood craving. The shrimp is coated in a light cornstarch and seasoning and cooked to perfection then tossed with a colorful array of diced veggies to amp up the flavor. I love serving this recipe over White Rice to create the perfect meal.

For more shrimp recipes you have to check out my Baja Shrimp Tacos, Thai Tom Yum Soup with Shrimp, and Shrimp and Chicken Paella.

Recipe Ingredients

Jalapeno – For a little hint of spice in this dish.

Cornstarch – To give the shrimp a light crisp coating.

For a full list of ingredients and amounts see the recipe card below.

How to Make Salt and Pepper Shrimp

Step #1: Pat the shrimp dry with a paper towel and sprinkle with ½ teaspoon of garlic salt.

Step #2: Next, toss the shrimp into the bowl with corn starch and set aside.

Step #3: Then, in a wok over high heat, add the vegetable oil. Once the oil reaches 375 degrees Fahrenheit add in the first batch of shrimp, be sure not to overcrowd the pot.

Step #6: Wipe out the wok and then turn to low heat and add in your teaspoon of reserved oil and garlic and cook for 30 seconds.

Step #7: Then, add the onion, bell pepper, jalapenos, and the white parts of the green onions into the pan and cook for 1 minute.

Step #8: Next add the shrimp, half of the seasoning, and chives and cook for 1-2 minutes until everything has warmed and combined together. Taste and add more seasoning if desired.

Step #9: Finally, serve and enjoy!

FAQs

Storage Information

You can store any leftovers of this salt and pepper shrimp in an airtight container in your fridge for 2-3 days. I do not recommend freezing because it will cause the shrimp coating to turn to mush.

To reheat you can do so in your oven or air fryer at 375 degrees Fahrenheit for 5-7 minutes. You can also reheat in a skillet over medium-high heat and stir everything together until warmed through.

More Recipes to Love

• Honey Mustard Salmon
• Red Velvet Brownies
• Grinder Salad
• French Onion Pork Chops

Salmon is one of those superfoods that tastes good and is good for you. If you love salmon, then you must also try my Asian Salmon, Mango Habanero Salmon, and Roast Salmon Provençal.

One thing I love about salmon is that you can really make it taste like any flavor simply by the ingredients you use. Salmon has this light fish flavor, and so if you add in strong flavors such as coconut and curry, that’s what you end up tasting.

Reasons to Love This Curry Salmon

• Packed with omega-3 fatty acids and vitamins, this Coconut Curry Salmon recipe is a delicious way to enjoy a healthy dinner.
• This dish is versatile and can be paired with various sides, like rice, vegetables, or noodles.
• Requiring only a few simple ingredients, the Coconut Curry Salmon recipe is convenient and budget-friendly, ideal for weeknight dinners.

Recipe Ingredients

• Red Curry Paste: This spicy and aromatic paste adds a vibrant, bold flavor to the dish.
• Coconut Milk: Creamy and mildly sweet, coconut milk gives the sauce its luxurious, velvety texture.
• Fresh Ginger: Pungent and slightly sweet, fresh ginger adds a zesty, warming spice that deepens the flavor of the curry.

See the recipe card for full information on ingredients and quantities.

Variations

• Cauliflower Rice Instead of White Rice: Swap white rice for cauliflower rice for a low-carb, hearty alternative. This nutritious side adds a slightly nutty flavor and extra texture.
• Fish Sauce for Soy Sauce: Use fish sauce instead of soy sauce for a deeper, umami-rich flavor.
• Herbs and Spice Variation: For a fresh twist on Coconut Curry Salmon, try adding fresh herbs like cilantro, basil, or mint for an aromatic twist. Spice it up with turmeric for warmth, cumin for nuttiness, or a dash of cayenne for extra heat.

Step #2: In a small bowl, combine the oil and spices to make a rub for the salmon. Note: If you think the rub is too thick, you can add another ½-1 teaspoon of oil.

Step #3: Next, place your salmon skin-side down on your prepared baking sheet and coat it in the rub.

Step #4: Bake for 8-12 minutes until the salmon can be flaked off with a fork and it reaches your preferred level of doneness, but at least 145 degrees Fahrenheit (63 degrees Celsius) internal temperature.

Step #6: In a medium skillet over medium heat, add the garlic and ginger and sauté for 3 minutes.

Step #7: Next, add the brown sugar and curry paste, and sauté for another 2 minutes.

Step #8: Then, add the coconut milk, soy sauce, lime zest, and spinach. Stir until the spinach has wilted.

Step #9: Time to prepare your bowl. I recommend adding white rice to the bottom of a bowl, topping it with the salmon, and finally, the sauce. Enjoy!

Expert Tips

• Enhanced Flavor Rub: For a more intense flavor, let the salmon fillet sit with the rub on for at least 15 minutes before baking. This marinating time allows the spices to penetrate deeper into the fish.
• Allow the Sauce to Simmer: After incorporating the coconut milk, soy sauce, lime zest, and spinach, let the sauce simmer gently for a few extra minutes for a richer and more harmonious taste.

Frequently Asked Questions

Storage Info

To store Coconut Curry Salmon, place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for up to 2 months.

To reheat, thaw in the refrigerator if frozen, then warm in a skillet over medium heat until heated through, or microwave on medium power for 2-3 minutes.

More Delicious Curry Recipes You’ll Love

• Thai Red Curry
• Curry Chicken Salad
• Indonesian Curry Tofu Noodles
• Green Curry Sauce
• Creamy Cashew Chicken Curry
• Fall Vegetable Curry
• Pineapple Curry Chicken Skewers

What is Pad See Ew?

Pad See Ew (ผัดซีอิ้ว) is one of the most popular Thai stir-fried noodle dishes. Similarly, it stands proudly alongside well-known favorites like chicken Pad Thai, beef Pad Thai, and Pad Kee Mao (drunken noodles).

Moreover, this dish features wide rice noodles stir-fried with garlic, eggs, and Chinese broccoli, often accompanied by beef, chicken, or tofu. The name “Pad See Ew” translates to “fried soy sauce,” highlighting its key ingredient—dark soy sauce, which imparts its signature flavor.

Reasons to Love This Thai Pad See Ew

• Pad See Ew is a balanced meal in one dish—protein, carbs, and veggies all together, no need to fuss with sides.
• The combination of tender beef, chewy noodles, and crisp veggies makes it such a satisfying and hearty meal.
• It’s a lifesaver on busy nights—this Beef Pad See Ew recipe comes together so quickly.

Recipe Ingredients

• Dark Soy Sauce: Its deep, rich flavor gives the dish that signature savory taste and color.
• Oyster Sauce: Contributes a savory, slightly sweet, and earthy taste to the dish.
• Garlic: A must-have for that warm, aromatic kick.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Protein Boost: We love using beef in our Pad See Ew, but this dish is so flexible! Swap in chicken, tofu, pork, or shrimp—whatever you have on hand. Sometimes, we even enjoy it without any protein. Customize it to your taste!
• Chinese Broccoli Swap: If you are not a fan of Chinese broccoli or if you are unable to find it near you then you can also use Bok Choy or even Broccolini as your vegetables in this recipe.
• Noodle Alternatives: Traditionally, we make Pad See Ew with wide flat rice noodles, but don’t worry if you can’t find them at local Asian grocery stores! You can use a different type of rice stick noodles, fettuccine, or even linguine as a substitute. If you prefer the authentic version, you can easily order wide rice noodles online from Amazon or other retailers.

Step #1: In a medium bowl, combine the cut-up beef, baking soda, and water. Mix well and set aside for 1-2 hours to marinate.

Step #3: In a small bowl, combine all the sauce ingredients, mix together well, and set aside.

Step #5: In your wok or a large skillet, heat 1 tablespoon of oil over high heat. Add in the garlic and beef, and cook until the beef is about halfway cooked.

Step #6: Add in the broccoli stems and cook until the beef is almost fully cooked.

Step #7: Next, add in the broccoli leaves and cook until they are almost wilted.

Step #8: Push everything in the wok to the side and add your whisked eggs to cook and scramble them in the wok.

Step #9: Add in the cooked noodles and sauce mixture, and mix everything together for about 1-2 minutes.

Step #10: Finally, serve hot and enjoy!

Expert Tips

• Prepare Fresh Noodles Properly: Ensure your fresh rice noodles are at room temperature before cooking. If the noodles are cold or stiff from refrigeration, quickly rinse them under hot tap water just before stir-frying. This prevents them from clumping together during cooking. Be sure to shake off any excess water and use them immediately to maintain the best texture.
• Blanch Broccoli Stems: If you prefer a softer texture, quickly blanch the broccoli stems in boiling water for 1-2 minutes before stir-frying. This helps them cook more evenly with the other ingredients.

FAQs

Storage Info

You can store Thai Pad See Ew leftovers in an airtight container in the fridge for 3-5 days. Because of the wide rice noodles, I wouldn’t recommend freezing it.

When it’s time to reheat, I like to warm it up in a wok with a little olive oil—it really brings everything back to life. If you’re in a hurry, the microwave works too; just heat it until it’s nice and hot.

More Delicious Thai Recipes You’ll Love

• Thai Pork and Green Beans
• Thai Red Curry (Vegan)
• Coconut Curry Salmon
• Panang Noodles
• Spicy Grilled Veggie Skewers

What is Mee Goreng?

Mee Goreng, also known as Mi Goreng or Mie Goreng, is a popular Southeast Asian stir-fried noodle dish. Originating from Indonesia and Malaysia, this flavorful meal typically features a combination of noodles, proteins (such as chicken, prawn, or tofu), and vegetables, all tossed in a savory and slightly sweet sauce. The dish is renowned for its rich, complex flavors, which come from a blend of soy sauces, oyster sauce, and other seasonings.

Reasons to Love Mee Goreng

• Mee Goreng packs a punch with its spicy, sweet, and savory blend, making every bite a delightful adventure.
• The Mee Goreng recipe uses simple, affordable ingredients, making it a cost-effective choice for flavorful home cooking.
• This Mee Goreng recipe delivers the authentic flavors of Southeast Asian street food straight to your home kitchen. Most ingredients are easily found at your local Asian grocery store, ensuring a genuine culinary experience.

Recipe Ingredients

• Sweet Soy Sauce: Adds a rich, molasses-like sweetness and deep, caramelized flavor.
• Chicken and Shrimp: These proteins add a tender, juicy texture and a hearty, satisfying flavor.
• Sriracha: Introduces a subtle, spicy kick with a touch of tanginess.

See the recipe card for full information on ingredients and quantities.

Variations

• Gluten-Free Mee Goreng: Use gluten-free soy sauces and oyster sauce alternatives, and swap wheat flour noodles like ramen noodles or egg noodles with rice noodles.
• Spicy Lover’s Mee Goreng: Add a tablespoon of sambal oelek, extra sriracha, or chili paste. Boost the heat with seasoning oil, seasoning powder, or extra spices for a fiery kick.
• Green Vegetable Boost Mee Goreng: Add bok choy or spinach to add a boost of nutrients.

Step #1: In a bowl, mix the sauce ingredients together and set aside.

Step #3: In a wok or large skillet, heat 1 tablespoon of olive oil over medium heat. Pour in your whisked eggs and swirl them to create a thin coat across the bottom. Cook for 1 minute, then flip and cook for another 30 seconds.

Step #4: Next, move the cooked eggs onto a cutting board and fold them into a wrap. Slice into ½-inch thick pieces to create egg ribbons.

Step #6: Add the garlic and chicken, cooking until the outside of the chicken turns white.

Step #7: Next, add the shrimp and cook for about 1 minute until the chicken is mostly cooked.

Step #8: Add the cabbage and toss for 1 minute until slightly wilted.

Step #9: Then, add the noodles, green onions (saving some for garnish), and sauce. Toss for 1-2 minutes until the sauce reduces and the noodles slightly caramelize.

Step #10: Add the egg ribbons and toss for 30 seconds until they are warmed through.

Step #11: Garnish with more green onions, serve, and enjoy!

Expert Tips

• Preheat the Wok: Ensure your wok or skillet is fully preheated before adding oil. This helps in achieving a quick, even sear on the chicken and shrimp, preserving their moisture and flavor.
• Don’t Overcook the Noodles: Slightly undercook the noodles as they will continue to cook when stir-fried with the sauce and vegetables. This keeps them firm and prevents them from becoming mushy.
• Adjust Sauce Consistency: If the sauce becomes too thick during cooking over medium-high heat, add a splash of water or broth. This helps in evenly coating the noodles without making them sticky or dry.

Frequently Asked Questions

Storage Info

To store Mee Goreng, place it in an airtight container and refrigerate for up to 3 days. While freezing is possible, it may alter the texture of the noodles; freeze in a tightly sealed container for up to 1 month.

To reheat, use a skillet over medium heat or microwave on medium power for 2-3 minutes, stirring occasionally. Add a splash of water or broth to maintain moisture and prevent drying out during reheating.

More Southeast Asian Recipes That You’ll Love

• Indonesian Curry Tofu Noodles
• Indonesian Chicken Curry
• Vegan Banh Mi Collard Wraps
• Vegan Meatball Banh Mi

I love a fluffy international cake because you simply cannot find it in the grocery store like you can every other cake. If you want other recipes like this, then you have to check out my French Apple Cake, Mayan Chocolate Glazed Bundt Cake, or Apricot Coffee Cake!

You guys, this cake almost defeated me. Honestly, I wasn’t sure if I was even going to make this post because it doesn’t look perfect. But isn’t that a part of life? Even when something isn’t perfect, you can still find joy in it! And this is exactly what I did with this Fluffy Japanese Cheesecake.

I made this cake so many times and had so many fails. I undercooked it, I burned it, and I had too much batter in one version. So, while this might not have been the easiest recipe to develop, don’t let that keep you away from making this because: this cake tastes amazing!

Not Your Typical Cheesecake

Now, when you first see this recipe, you might be thinking, this is not what I think of when I think of a cheesecake. You are absolutely correct. This cake reminds me more of an angel food cake from the texture and how light and fluffy it is. However, when it comes to baking, it has more of the process and ingredients of a cheesecake.

What is Japanese Cheesecake?

Japanese cheesecake, often referred to as “Japanese cotton cheesecake” or “soufflé cheesecake,” is a popular dessert that combines elements of a classic cheesecake and a soufflé. The recipe was created by Japanese chef Tomotaro Kuzuno. He was inspired by a local käsekuchen cheesecake (a German variant) during a trip to Berlin in the 1960s.

Reasons to Love This Fluffy Japanese Cheesecake

• I love that this Japanese cheesecake is cherished for its airy, fluffy texture that feels like eating a cloud.
• The creamy consistency provides a melt-in-your-mouth experience.
• It pairs wonderfully with fresh fruits, syrups, and powdered sugar.

Recipe Ingredients

• Cream Cheese: Offers a subtly tangy and rich flavor. Its smooth texture is crucial for achieving the velvety consistency of the cake.
• Lemon Juice: Adds a bright, citrusy note that enhances the freshness of the cheesecake.
• Vanilla Extract: Provides a warm, aromatic flavor.

See the recipe card for full information on ingredients and quantities.

Variations

• Topping Options: Elevate your Japanese cheesecake with fresh berries and lemon zest for a burst of citrus-infused tartness, a drizzle of honey for natural sweetness, or a dusting of matcha powder for an elegant twist. A dollop of whipped cream or a scattering of toasted almonds provides a delightful texture.
• All-Purpose Flour Alternative: Consider using cake flour in place of all-purpose flour. Cake flour’s lower protein content contributes to a more tender and delicate crumb. Simply substitute an equal amount of cake flour for the all-purpose flour called for in the original recipe to achieve a subtler, softer texture.

Step #3: In a pot on the stove, melt the cream cheese, butter, and milk, and whisk together until smooth, then remove from the heat and set aside.

Step #4: Separate the egg yolks and egg whites into two large bowls. Once the cream cheese mixture has cooled to room temperature, whisk it into the bowl with the egg yolks.

Step #5: Next, add the lemon juice, vanilla, and half of the sugar into the mix.

Step #6: Then, add the flour, cornstarch, and salt into the mix and whisk together until there are no more lumps.

Step #7: Next, in the bowl of egg whites, use a hand mixer and whip the egg whites. Once soft peaks are reached, add in the sugar and cream of tartar and continue mixing until stiff peaks are formed.

Step #8: Then, and this is the most important step, using a metal spoon, gently fold in ⅓ of the egg whites into the mixture and then fold in the remainder of the egg whites ever so lightly into the mix.

Note: The batter should look almost marbled, do not fully incorporate them together or it won’t come out correctly, and you will lose the bubbles and air in the batter.

Step #10: Bake at 350 degrees Fahrenheit (177 degrees Celsius) for 30 minutes, then lower the temperature to 300 degrees Fahrenheit (149 degrees Celsius) and bake for 12 minutes. After this, turn the oven off and open the oven door slightly for 30 minutes, then remove from the oven and the water bath and allow the cake to cool to room temperature.

Step #11: Finally, top with a generous dusting of powdered sugar, and enjoy!

Expert Tips

• Use a Metal Spoon for Folding: When folding the whipped egg whites into the batter, always use a metal spoon. This helps to retain as many air bubbles as possible, which are essential for the cake’s signature fluffiness.
• Aim for a Marbled Batter: While combining the egg whites with the batter, aim for a marbled look with a few simple folds. Do not fully incorporate the two, as the airiness is key to the cake’s texture.
• Expect Shrinkage Post-Baking: Don’t be alarmed if the cheesecake shrinks after cooling; this is typical due to its sponge-like consistency. Rest assured, it won’t affect the delicious flavor.

Frequently Asked Questions

Storage Info

You can store this dish in an airtight container on your countertop for 2-3 days. You can also store this cake in your fridge in an airtight container for 3-5 days.

If you want to freeze this cake, you can do so for up to 2 weeks in your freezer in an airtight container, but note that you will lose some of the fluffy consistency by doing this. I would not recommend freezing this dish.

Other Delicious Dessert Recipes

• Banoffee Pie
• Alfajores Cookies
• Homemade Waffle Ice Cream Sandwiches
• Peanut Butter Balls
• Hello Dolly Bars (Magic Cookie Bars)
• Rosemary and Olive Oil Ice Cream
• Crème Brûlée Cheesecake

Noodle dishes have become my go-to, especially when craving Asian flavors. Others you should check out are my Soba and Sweet Potato Noodle Bowls, Garlic Ginger Chicken with Sesame Noodles, and 20-Minute Spicy Panang Peanut Noodles.

I love ramen noodles! Chicken Yakisoba is a traditional Japanese stir-fry dish featuring wheat noodles, perfectly browned chicken, and vegetables stir-fried to a crisp-tender texture, all brought together in a deliciously sweet and savory sauce that’s simple to make.

Reasons to Love This Chicken Yakisoba

• I love that Chicken Yakisoba is versatile and adapts to various ingredients, making it a flexible meal.
• The dish combines savory chicken with a unique blend of sauces.
• Chicken Yakisoba recipe is quick and easy. It is ideal for busy lifestyles and perfect for weeknight dinners.

Recipe Ingredients

• Worcestershire Sauce: Adds a complex, slightly tangy flavor.
• Ketchup: Provides a hint of sweetness and a touch of tomato flavor, balancing the savory elements.
• Siracha: Offers a spicy kick, contributing to the dish’s overall heat and flavor intensity.

See the recipe card for full information on ingredients and quantities.

Variations

• Vegetarian/Vegan: To adapt this recipe for vegetarians or vegans, simply skip the chicken. It’s versatile enough for any dietary preference.
• Protein: Feel free to experiment with beef, shrimp, pork, or pork belly. For vegetarian and vegan options, you can use crispy tofu instead of using chicken.
• Gluten-Free: For a gluten-free version, just replace regular soy sauce with a gluten-free soy sauce and use gluten-free ramen noodles.
• Noodle Variation: For variations in Chicken Yakisoba, consider using udon noodles for a chewier texture, soba noodles for a nuttier flavor, rice noodles for a gluten-free option, or spaghetti/linguine as convenient alternatives to ramen noodles.
• Soy Sauce Variation: For a flavor variation, consider replacing part of the soy sauce with oyster sauce for added umami and sweetness, and use low sodium soy sauce to reduce saltiness.

Step #1: Put together the sauce for the dish because the cooking process will go by quickly. In a small bowl, combine the soy sauce, Worcestershire sauce, ketchup, sriracha, and sugar.

Step #4: Next, add in the chicken and cook until it is no longer pink, about 3-5 minutes.

Step #5: Once the chicken is cooked, add in the carrots, broccoli, red bell pepper, and onion. Cook for about 3-5 minutes. Next, add in the cabbage and cook for another 2 minutes until it has slightly wilted.

Step #6: In the meantime, once the water is boiling, add in the ramen noodles and cook for 2-3 minutes until tender.

Step #8: Add the yakisoba sauce into the skillet with the chicken and vegetables, and mix. Then, add in the noodles and mix everything together for a few minutes.

Step #9: Finally, serve and enjoy!

Expert Tips

High Heat Is Key: Use high heat to cook your yakisoba. This will help in achieving a slight char on the vegetables and meat, adding to the authentic flavor of the dish. Make sure your wok or skillet is hot before adding your ingredients.

Garnish Wisely: Fresh garnishes such as sliced green onions, a sprinkle of sesame seeds, or a drizzle of sesame oil can enhance both the look and flavor of the dish. These fresh elements add a nice contrast to the hearty cooked ingredients.

Experiment with Textures: Adding a variety of textures can make your yakisoba more interesting. Consider including something crunchy like crushed peanuts or crispy fried onions on top before serving.

Drain and Rinse Noodles: After boiling, promptly drain the noodles in a colander to prevent overcooking. Rinse with cold water to stop the cooking process and remove excess starch, ensuring they remain non-sticky and ready to absorb the sauce flavors in your Chicken Yakisoba.

Frequently Asked Questions

Storage Info

Store Chicken Yakisoba in an airtight container in the refrigerator for up to 3-5 days. Freezing is not recommended as the noodles and vegetables can become mushy upon thawing.

To reheat, warm it in a skillet over medium heat, stirring occasionally, until heated through. Alternatively, you can use a microwave, but be cautious as this may slightly alter the texture, especially of the noodles.

More Delicious Recipes That You Will Love

• 15 Minute Easy Yakisoba Noodles Stir Fry
• Winter Vegetable Ramen Bowls
• Japanese Cheesecake
• Easy Homemade Ramen

What is Spicy Korean Cucumber Salad?

Spicy Korean Cucumber Salad, also known as Oi Muchim, is a popular Korean side dish (banchan) known for its refreshing, crunchy texture and spicy, tangy flavor. It is typically made with cucumbers that are thinly sliced and then seasoned with a mixture of Korean red chili flakes (gochugaru), garlic, sesame oil, vinegar, soy sauce, and sugar. Sometimes green onions and sesame seeds are added for extra flavor and texture.

Spicy Lovers, This Recipe is For You!

This Korean cucumber salad recipe is not for the faint-hearted when it comes to spice. When I tell you it packs a punch, it PACKS A PUNCH!

I made the mistake of taking this recipe to a friend, who I forgot was not a fan of spice, and I may have laughed a little too much when she started coughing after taking a bite from how spicy this dish is. Don’t worry, she is fine now, and I actually made my Banoffee Pie and took it over to her, because what says “I’m sorry” more than pie?

Reasons to Love This Cucumber Salad

• Spicy Korean Cucumber Salad is my go-to for a refreshing, crunchy side that pairs perfectly with just about any dish.
• I love how the Spicy Korean Cucumber Salad recipe is quick and easy—ideal for those busy weeknight dinners.
• With just a few fresh ingredients, the Spicy Korean Cucumber Salad recipe is both healthy and satisfying.

Recipe Ingredients

• Korean Red Pepper Powder: Adds a spicy kick with a smoky, slightly sweet flavor, essential for the bold, fiery taste that defines this salad.
• Rice Wine Vinegar: Gives the salad that refreshing, zesty kick that balances out the spice perfectly.
• Sesame Oil: This adds a warm, nutty richness to the salad.

For a full list of ingredients and amounts, see the recipe card below.

Variations

• Cucumber Varieties: For this Spicy Korean Cucumber Salad, I usually go with Persian cucumbers because of their smaller size and perfect crunch. English cucumbers, Kirby cucumbers, or Japanese cucumbers are also great substitutes.

• Korean Red Pepper Powder: If you can’t find Korean red pepper powder, no worries—you can easily swap in chipotle chili powder for a smoky kick, cayenne pepper for extra heat, or a mix of paprika and cayenne for something milder. And if you’d rather stick to the classic, you can always grab Korean gochugaru (red pepper spice) on Amazon.

Step #1: Add the cucumbers into a large bowl and coat them in the rice wine vinegar and sea salt. Mix together and let it marinate in the fridge for 30 minutes.

Step #2: While it is marinating, prepare the dressing by mixing all ingredients together in a small bowl.

Step #4: Return the cucumbers to the clean bowl and add them to the dressing, ensuring all the cucumbers are well coated.

Step #5: Finally, serve and enjoy!

Expert Tips

• Drain Off Excess Liquid: Cucumbers hold a lot of water, so it’s important to remove excess moisture after salting to prevent the salad from becoming watery. The salting process also enhances the crunchiness of the cucumbers. Just be careful not to squeeze or bruise them to preserve their crisp texture.
• Slice Cucumbers Evenly: Use a mandoline slicer to ensure all cucumber slices are of equal thickness. This helps them marinate evenly and maintain a consistent crunch.

FAQs

Storage Info

You can store Spicy Korean Cucumber Salad in an airtight container in the fridge for 3-5 days. However, keep in mind that the longer it sits, the less crisp the cucumbers will be. It’s best enjoyed fresh to maintain the ideal texture.

Other Delicious Cucumber Salads

• East African Mango and Cucumber Salad
• Thai Cucumber Salad
• Turkish Cucumber, Feta, and Tomato Salad