Spicy Scallop and Cucumber Salad recipe - ingredients, nutrition and when to eat it
This side dish pairs mild, pleasantly chewy scallops with crisp cucumber in a tangy, spicy gochujang dressing.
This side dish pairs mild, pleasantly chewy scallops with crisp cucumber in a tangy, spicy gochujang dressing. It is perfect for a light lunch or dinner with rice.
Side dishes · 15 minutes to cook
Nutrition (per 216g serving): 197.9 kcal · protein 18g · carbohydrate 17.9g · fat 5.1g · sodium 1110mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scallops can turn tough if blanched too long, so cook them only until just done.
Tips: Too much moisture from the cucumber can thin the dressing, so lightly pat the slices dry.
Tips: Toss everything together just before serving to keep the cucumber crisp.
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Ingredients (1 serving)
- Scallop meat — 100 g
- Cucumber — 70 g
- Gochujang (Korean red chili paste) — 1 Tbsp
- Vinegar — 2 tsp
- Korean green plum syrup — 2 tsp
- Minced garlic — 1 tsp
- Korean red pepper flakes — 0.5 tsp
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp