• Miwa

<SPICY CUCUMBER & BEEF SALAD /JAPANESE SALAD RECIPE>

Updated: Mar 19





Are you looking for an easy, spicy & filling Japanese salad recipe? If so, I've got you covered with this cucumber beef salad recipe.


I’m using gochujang for the dressing. Gochujang is a Korean condiment but it's often used in Japanese food.


It takes you less than 15 minutes to prepare and you can store it in a fridge for up to 4 days as apart of meal prep.


I hope you will enjoy this as much as my family does!!





 

< SPICY CUCUMBER & BEEF SALAD ~JAPANESE SALAD RECIPE~>



<Yield> 2-3 servings


<Prep time> 8 minutes (without cucumber resting time)


<Cook time> 2 minutes


<Ingredients>

3 cucumbers (small Asian cucumber)

200g thinly sliced beef (shabu shabu beef)

1½ teaspoon salt, divided


Dressing

1½ tablespoons gochujang

1 tablespoon Soy sauce

1 tablespoon Toasted sesame oil

1 teaspoon garlic, grated



<Directions>


1. Smash the cucumbers with a rolling pin or a glass jar until they start to break down. Cut them into large chunks. Sprinkle with ½ teaspoon salt and massage it in until the cucumbers starts to become soft. Let them rest for 10 minutes until they begin to sweat.





2. Mix the dressing in a bowl as listed above. Boil water and add in 1 teaspoon of salt. Blanch the beef a little at a time, so that they won’t be overcooked. Remove from the water and toss the beef with the dressing.




3. Squeeze out the excess moisture from the cucumbers and add them into the beef in the dressing. Toss everything together until well coated with dressing. Serve it on a plate and now it's ready to be enjoyed!




<Miwa’s tips>

・Removing the excess water from the cucumbers is key. If you are using a large cucumber (the kind you usually see in Western countries) remove the seeds first. You will then only need 1 or 1-2 pieces of cucumber. By smashing the cucumbers, the surface will become bumpy and will soak up more dressing.


・ Shabu shabu beef will take around 10 seconds to blanch. It should be ready when it turns brown. Please do not overcook the beef, otherwise it will become pretty dry and tough.

・I recommend to chill the salad in a fridge before eating to. This make it more refreshing!


・Please adjust the taste by adding more gochujang or soy sauce.


・This is a great option for meal prep. If you feel that the beef is getting more dry as time goes on, drizzle on a dash of toasted sesame oil.

・This is also nice to eat on top of cold noodles.



<Recommended side dish>

Avocado tuna bowl

Tender chicken ginger soup


<Storage time>

Store in an air-tight container in the fridge for up to 4 days.




 

<Did you try this recipe??>


Let me know by tagging me on Instagram


I love to see your creations!



<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!




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