Korean Rice, Egg and Cucumber Salad with Soy-Sesame Dressing Recipe
This simple rice, egg and cucumber salad with soy-sesame dressing is something between a lunchbox dish and a homemade banchan. In Korea, leftover rice is often turned into new dishes, and here it ends up in a light yet satisfying bowl. The flavor is a bit like deconstructed kimbap, just without wrapping everything in seaweed.
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- rice - 200 g
- water - 260 ml
- egg - 3 piece
- cucumber - 1 piece
- carrot - 0.5 piece
- soy sauce - 25 ml
- sesame oil - 10 ml
- sesame seeds - 10 g
- rice vinegar - 10 ml
- sugar - 5 g
- salt - 0.5 teaspoon
- pepper - 1 pinch
Main Ingredient:
rice
Preparation
- Rinse the rice several times in cold water until the water is almost clear. Drain through a sieve and leave the rice for 5 minutes to drip off.
- Transfer the rice to a pot, pour in the measured amount of water, cover with a lid and bring to a boil over medium heat. When the water starts bubbling vigorously, reduce the heat to low and cook for 10–12 minutes, until the rice absorbs the water.
- Turn off the heat and leave the pot covered for another 10 minutes so the rice can finish steaming. Then gently fluff it with a fork to loosen the grains and set aside to cool slightly.
- Place the eggs in a small pot, cover with cold water, bring to a boil, then cook for 8–9 minutes over low heat until hard-boiled. Rinse with cold water, cool, peel and cut into larger cubes.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seeds with a teaspoon and slice the firmer part into thin half-moons. Peel the carrot and cut it into thin matchsticks.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring, until lightly golden and fragrant. Remove from the pan so they don’t burn.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, salt and pepper until the sugar dissolves and the dressing is smooth.
- In a large bowl, combine the cooled but still slightly warm rice, cucumber, carrot and chopped eggs. Pour over the prepared dressing and gently toss to avoid crushing the eggs.
- Finally, sprinkle the salad with the toasted sesame seeds, toss lightly once more and leave for 5–10 minutes so the flavors can meld. Serve at room temperature or slightly chilled.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w szczelnym pojemniku. Przed podaniem wyjmij ją na 15–20 minut, aby nie była lodowata, i delikatnie wymieszaj, ewentualnie skrapiając odrobiną świeżego oleju sezamowego.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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