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
Seasoned Korean Spinach Salad (Sigeumchi Namul, 시금치 나물)
Seasoned Korean Spinach Salad (Sigeumchi Namul) recipe. An easy and simple Korean side dish. Also a great companion dish to Bibimbap and Kimbap.
Detailed recipe & tips ▶
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Korean spinach side dish (Sigeumchinamul: 시금치나물)
This spinach dish called sigeumchi namul a side dish that Koreans eat with rice. It'll be good recipe for vegetarians.
full recipe:
Ingredients:
• 1 bunch of spinach
• 2 cloves of garlic
• 1 green onion
• 1.5 tbs of soy sauce
• sesame oil and sesame seeds
Directions:
1. In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.
2. Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.
3. Cut the spinach a few times and set it aside.
4. Place 2 cloves of minced garlic, 1 chopped green onion, 1.5 tbs of soy sauce and ½ tbs sesame oil in a large bowl and mix them all up with a spoon.
5. Place the spinach into the sauce and mix by hand.
6. Transfer the spinach onto a serving plate and sprinkle ½ tbs of toasted sesame seeds.
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:
EASY VEGAN SPINACH SALAD RECIPE #veganrecipes #vegetarian #spinach #salad #chinesefood #cooking
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.
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