How to Make Spicy Cucumber Salad
Ingredients (serving size 2-3)
Cucumber(s): 450 g or 16 oz
Salt: 1/2 tsp
Sugar: 2 tsp
Soy Sauce: 1 tsp
Rice Vinegar: 2 1/2 to 3 tbsp
Sesame Oil: 1 tsp
Chili Oil: 1 tsp + garnish
Thai Chili Pepper or Bird's Eye Chili: 1
Sesame Seeds: 1/2 tsp + garnish
Chinese Red Chili Oil:
Spinach side dish (Sigeumchi-namul: 시금치나물)
Sigeumchi-namul is a Korean side dish (banchan) made of blanched spinach seasoned with soy sauce, garlic, and sesame oil. The spinach is only slightly cooked, leaving it a little crispy, but still soft and tasty.
full recipe:
Because it’s so easy to make and so delicious, it’s a very popular and common side dish among Koreans. For many Koreans an easy, simple everyday meal consists of rice, kimchi, a stew (often doenjang-jjigae), kongnamul-muchim (a bean sprout side dish), and sigeumchi-namul.
Korean Side Dish : Seasoned Spinach (Sigeumchi Namul/시금치 나물)/[bluekimchi]
One of my favourite vegetables is the spinach, especially the large spinach, which are sweeter and crunchier than the baby spinach once they're cooked.
Boiling or poaching vegetables are very common methods to prepare side dishes in Korea. It helps to get rid of germs or dirt, bring out their subtle flavour, and break the fibres down to aid digestion.
But the key is in the timing; if overcooked in the poaching process, the vegetable will turn watery and bland. Each vegetables have different timing, and the spinach needs only 20 seconds or less to poach. Dunk in boiling water, take out almost immediately, and then it's done.
Usually, poached spinach would be transferred into cold or iced water to stop them from continuing to cook, but I just let it cool gradually in this recipe, as I believe the end result is more flavoursome.
There are a few variations in spinach side dishes in Korean cuisine, depending on the seasoning.
In this video, I'd like to use a classic staple, the Korean soybean paste (된장). It's similar to the Japanese miso, but the Korean soybean paste has a deeper flavour and is a little bit saltier.
It's a product made from fermented soybean blocks, hence it is packed full of good bacteria, and so it’s quite beneficial to use as a raw ingredient.
Usually, 200g cooked spinach will last 1-2 days in the fridge.
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
Cucumber and Red Onion Salad
Cucumber and Red Onion Salad
Music courtesy of Audio Network
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Please watch: Homemade Tender Carnitas Tacos
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Korean style carrot salad recipe
Ingredients:
2 big carrots
1 tsp salt
1 tsp sugar
4 garlic cloves
1 tsp paprika
1 tsp turmeric
1/2 tsp grounded pepper
1/2 tsp coriander
1 tbsp vinegar
50ml olive oil
#carrotsalad #koreancuisine #saladrecipe