KOREAN CUCUMBER SALAD (OI MUCHIM 오이무침)
A simple light Korean cucumber side dish that's like a salad. Very light seasoning allows the cucumber flavor to stand out.
Provided by JinJoo Lee
Categories Salad
Time 5m
Number Of Ingredients 7
Steps:
- Slice cucumbers into thin slices. Around 1/8 inch (3 mm).
- Mix soy sauce, vinegar and sugar in a bowl. Pour soy vinegar into the bowl with cucumbers.
- Then, add 1/2 tsp chili powder and sesame seeds. Mix and taste. Add more chili powder if you want. Doing it in this order allows you to taste and control the amount of chili powder based on how spicy you want it.
- Add chopped green onions and mix again.
- YOU ARE DONE!! Serve immediately for the most fresh and crunchy cucumber flavor. You can also let it sit for 10-15 minutes for the cucumbers to absorb the dressing before serving.
Nutrition Facts : Calories 60 kcal, Carbohydrate 12 g, Protein 1 g, Sodium 468 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving
KOREAN CUCUMBER SALAD (OL NAMUL)
This is a recipe I found on http://asiarecipe.com; but it didn't really suit my taste so I have tweaked the recipe a little.
Provided by Domestic Princess
Categories Vegetable
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- Cut off ends of cucumber. Then, slice cucumbers in circles.
- Sprinkle salt over cucumbers and set aside for 30 minutes.
- Drain moisture from cucumbers by laying them onto a paper towel and squeezing another piece of paper towel over the top.
- Place cucumbers into a mixing bowl and mix with rest of ingredients.
- Serve chilled.
Nutrition Facts : Calories 51.6, Fat 2.5, SaturatedFat 0.4, Sodium 83.8, Carbohydrate 7.7, Fiber 0.9, Sugar 4.6, Protein 1
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