Quick and easy Korean cucumber salad (Oi muchim)

-


Cucumber salad is one of many Korean side dishes that can be made quick and easy.
As the cucumber is summer vegetable, cold cucumber salad with slight spicy kick is perfect food for hot summer days.

Although there many other cucumber dishes, this is one of the most popular all round season dishes.

 Ingredients

Cucumbers - 4ea
Onion - 1/2ea
Garlic - 1~2 cloves

Soy sauce - 1 table spoon
Chilly powder - 1 table spoon
Vinegar - 1/2 table spoon
Sugar - 1 table spoon

 Directions

1. Slice cucumbers thinly (about 5~10mm)
2. Mix with salt and leave it for about 10~15mins
3. Slice onion similar thinness to cucumber and mince the garlic
4. After 10~15mins wash cucumbers lightly and drain water produced
5. Add soy sauce(1tbsp), chilly powder(1tbsp), sugar(1tbsp) and vinegar(1/2tbsp) then mix well
(Also, you can add a little bit (1/2tbsp) of fish sauce if you want)

Comments

Post a Comment

Popular posts from this blog

Korean meatballs (Wanja jeon) for Thanks giving day, Chuseok

-
Image
Korean meatballs, Wanja jeon, is traditionally for special day food like birthday, wedding or other celebrations. I made Korean meatballs this week because it was Korean Chuseok this Friday. It looks a bit complicated dish but it's much rewarding dish too. Hope you try to make Korean meatballs after reading this blog. Ingredients Minced beef - 500g Tofu - 300g Onion - 1/2ea Carrot - 1/2ea Green onion - 1/2ea Eggs - 4ea Plain flour - about 3/4 cup (For sauce) Salt, pepper, sugar and fish sauce - 1 table spoon each Directions Chop all the vegetables finely and add to a big bowl Mash tofu and expel moisture as much as possible and add to the bowl Dry out the minced beef using kitchen towel and add to the bowl Add 1 tbsp of salt, pepper, sugar and fish sauce and 1/4 cup of plain flour Mix them all together thoroughly Make a small meatball and press a little bit so that it become about 1cm thick Coat with plain flour and dip in the egg Fry for a...
Read more

Tuna Kimchi stew (Cham-chi Kimchi Jjigae)

-
Image
Tuna Kimchi stew or Cham-chi Kimchi Jjigae in Korean is one of the most popular versions of plain Kimchi Jjigae. The other popular version is Pork Kimchi Jjigae. Tuna Kimchi stew is less oily than the pork version so depending on what you feel like you can choose between the tuna or pork Kimchi Jjigae. But both are really tasty so whichever you choose it'll make you happy :) and I'll definitely share the pork version sooner or later as well. Ingredients Kimchi - 200g Tofu - 200g Onion - 1/2ea Spring onion - 1/2ea Sugar - 1/2 table spoon Olive oil - 1/2 table spoon Directions Stir fry chopped Kimchi for about 5 minutes with some olive oil (any cooking oil is fine)  Add sliced onion and fry them another 1~2 mins Add 1/2 tbsp of sugar and stir fry another 1~2 mins Add about 1 cup of water (so that the fried ingredients just submerge in the water) - add more Kimchi sauce or sale to your taste Once the water starts to boil, add tuna and tofu Boil for an...
Read more

Korean stir fried sausages and vegetable (Sso-ya)

-
Image
Stir fried Sausage & Vegetable, Sso-ya is not just popular side dish but it's also very popular finger food when you have beer. In Korea, we usually use sausage called Vienna but I used Kransky instead because any processed pork meat cannot be imported to Australia at the moment. Ingredients Sausages - 300g Green Capcicum - 1/2ea Yellow capcicum - 1/2ea Onion - 1/2ea Carrot - 1ea (for sauce) Chilly paste - 2 table spoon (tbsp) Ketchup - 4 tbsp Sugar - 1 tbsp Water - 2~3 tbsp Direction Mix all the sauce ingredients well Chop all the main ingredients to similar bite sizes  With minimum oil, put all chopped ingredients and stir fry (be careful of veggies not to be overcooked) One it looks good, pour all the sauce prepared and stir fry another minute so that all sauces coated over ingredients well and become thick enough
Read more