Hello!
January is almost over, but before it ends I wanted to share a recipe I tried a few weeks ago that reminded me a lot of the cucumber salad served at a Korean BBQ restaurant back home. This recipe is called "Oh-ee moochim", oh-ee means cucumber and moochim is a kind of Korean salad (there's many types of moochim dishes). There's many variations of this recipe, but this one comes out of the same cookbook I mentioned in my last post. The dish comes together pretty fast and it will last up to about 5-7 days in the fridge and goes great with grilled meats and other rice dishes.
Korean Cucumber Salad (O-ee Muchim 오이 무침)
Ingredients
2 cucumbers
1/2 onion
4-6 green onions (depending on size)
very small handful of carrots
2/3 TBS Red pepper flakes
1 TBS minced garlic
1 TBS soy sauce
1 1/2 TBS sugar
1 TBS salt
4 TBS white vinegar
1 TBS sesame oil
1 tsp sesame seeds
Directions
1. Slice the cucumbers in half lengthways, and then in half once more to create 4 long strips out of each cucumber. (Note: you can also slice the cucumbers into thin 1/8in discs and skip the next step.)
2. Cut the cucumbers into 4-5 cm pieces.
3. Slice the carrots into matchsticks 4-5 cms long; cut the onion into thin slices; cut the green onions into 4-5 cm long pieces.
4. Put the cucumber, carrots, onions, and green onions together in a mixing bowl.
5. Add red pepper flakes, minced garlic, soy sauce, sugar, and salt to the mixture.
6. Add in the vinegar slowly, to taste (be careful not to add so much vinegar that it's too sour for you).
7. Continue to mix all veggies and marinade together.
8. Add in the sesame seeds and sesame oil and mix together one last time.
That's it!
Hope you enjoy!
-ChefK
January is almost over, but before it ends I wanted to share a recipe I tried a few weeks ago that reminded me a lot of the cucumber salad served at a Korean BBQ restaurant back home. This recipe is called "Oh-ee moochim", oh-ee means cucumber and moochim is a kind of Korean salad (there's many types of moochim dishes). There's many variations of this recipe, but this one comes out of the same cookbook I mentioned in my last post. The dish comes together pretty fast and it will last up to about 5-7 days in the fridge and goes great with grilled meats and other rice dishes.
Korean Cucumber Salad (O-ee Muchim 오이 무침)
Ingredients
2 cucumbers1/2 onion
4-6 green onions (depending on size)
very small handful of carrots
2/3 TBS Red pepper flakes
1 TBS minced garlic
1 TBS soy sauce
1 1/2 TBS sugar
1 TBS salt
4 TBS white vinegar
1 TBS sesame oil
1 tsp sesame seeds
Directions
1. Slice the cucumbers in half lengthways, and then in half once more to create 4 long strips out of each cucumber. (Note: you can also slice the cucumbers into thin 1/8in discs and skip the next step.)
2. Cut the cucumbers into 4-5 cm pieces.
3. Slice the carrots into matchsticks 4-5 cms long; cut the onion into thin slices; cut the green onions into 4-5 cm long pieces.
4. Put the cucumber, carrots, onions, and green onions together in a mixing bowl.
5. Add red pepper flakes, minced garlic, soy sauce, sugar, and salt to the mixture.
6. Add in the vinegar slowly, to taste (be careful not to add so much vinegar that it's too sour for you).
7. Continue to mix all veggies and marinade together.
8. Add in the sesame seeds and sesame oil and mix together one last time.
That's it!
Hope you enjoy!
-ChefK
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