|
|
|
www.RecipeFaire.com Presents:
|
|
|
|
Oinamul Korean Cucumber Salad
|
|
by:
Karen Keller
|
|
|
|
Oinamul Korean Cucumber Salad combines cucumber, salt, scallions, red chile, sesame oil, garlic, sesame seeds, chili powder, peanuts and bread to create this very tasty and unique Korean salad recipe.
|
INGREDIENTS
|
|
1 cucumber, peeled and thinly sliced
|
|
1 tsp. salt
|
|
3 scallions, chopped
|
|
1 fresh red chile, seeded and finely chopped
|
|
1 Tbl. sesame oil
|
|
3 garlic cloves, finely chopped
|
|
1 tsp. sesame seeds
|
|
1/4 tsp. chili powder
|
|
1 tsp. roasted unsalted peanuts, chopped
|
|
Multi-grain bread, to serve
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
DIRECTIONS
|
|
1:
Place the cucumber slices in a colander, sprinkle the salt over the top and mix well. Set aside for 30 minutes to drain some of the cucumber's natural liquid.
|
|
|
|
2:
Rinse the cucumbers in fresh water and squeeze them well to remove as much liquid as possible.
|
|
|
|
3:
Mix together all the remaining ingredients, then add the cucumber and mix well.
|
|
|
|
4:
Note: This salad will keep, covered and in the fridge for 3 to 4 days. Serve with multi-grain bread. TIP: You could omit the salting stage, but you would then need to eat the salad within an hour or so - otherwise, the flavor will become diluted with the cucumber juices.
|