How To make Cucumber Vegetable Salad (Korean Ol Namul)
3 ea Cucumbers
1 tb Salt
1 ea Clove garlic
1/4 ts Salt
1 ts Sesame seeds
1 ts Sesame oil
1/4 ts Cayenne pepper
1 ts Sugar
This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. 1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,
mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. 2. Crush the garlic, then combine it with the cucumbers, salt, sesame
seeds, sesame oil, pepper and sugar in a bowl. Mix well. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright
How To make Cucumber Vegetable Salad (Korean Ol Namul)'s Videos
Japanese Cucumber Salad
Today’s recipe is so easy and perfect for this summer! I hope you give it a try.
Ingredients:
1 English Cucumber
2-3 Carrots
¼ C Rice Vinegar
1 tspn Soy Sauce
½ tsp Toasted Sesame Seeds
½ Tsp Black sesame Seeds
¼ Tsp Crushed Red Pepper
Salt to taste
For the whole recipe please visit my blog:
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THANKSGIVING SALAD KOREAN VEGGIE SALAD
Korean salad
Ingredients:
4 green squash - cut thin
1 red bell pepper
2 carrots
2 garlic
1 onion fry with 150 gram oil- lighty fry
1 tsp Salt
pepper
1 tsp sugar
Red pepper canyee
1/2 cup vinegar
Korean carrot seasonings
Recipe at
Cucumber kimchi (Oi-sobagi: 오이소박이)
The recipe is here:
Cucumber kimchi (oi-sobagi) is made by turning a cucumber into a pocket and stuffing it with vegetables and kimchi paste. It's delicious and refreshing and it's a great kimchi to make when cucumbers are in season and you don't feel like waiting for your kimchi to ferment. You can eat this right away: they're cool, spicy, and crunchy. Cucumber kimchi is a good example of a kimchi that doesn't have to be fermented to be great.
It's been a very popular recipe on my website ever since I first posted it. However my original video used copyright-protected music ('A Message to You, Rudy' by The Specials), and the sound was recently removed by the copyright holder. Many people have been asking me to remake the video, so with cucumbers in season it's a good time to do it. Enjoy the updated video!
Ingredients:
2 pounds kirby cucumbers (9 or 10 cucumbers) or 4 4½ inch long small, thin cucumbers.
2 tablespoons salt
1 cup buchu (Asian chives), chopped into ½ inch pieces
4 garlic cloves, minced
1 medium carrot, cut into thin matchsticks (about 1 cup)
1 cup onion, sliced thinly
½ cup hot pepper flakes
3 tablespoons fish sauce
1 tablespoon sugar
¼ cup water
1 tablespoon sesame seeds
Korean Cucumber Kimchi (Oi-Sobaegi) Recipe - Korean Series video 1 - CookingWithAlia - Episode 373
In this series, Gabie (Master Chef Korea Season 3 finalist) is going to show us how to prepare 5 popular Korean recipes the easy way. The first video is about Cucumber Kimchi!
WRITTEN RECIPE:
INGREDIENTS:
MAIN INGREDIENTS:
4 long cucumbers
2 tablespoons sea salt (or rock salt)
STUFFING INGREDIENTS:
A large bunch of garlic chives (buchu)
1/2 onion
1/2 red bell pepper
1 small carrot (or 1/2 large carrot)
2 large garlic cloves
A small piece of fresh ginger
SEASONING INGREDIENTS:
1/3 cup Korean red chili flakes (or a mix of paprika and cayenne pepper)
1 1/2 tablespoons of fish sauce
1 tablespoon of sugar
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