Tuesday, October 9, 2012

Herb Roasted Onions

Serve 3    Prep: 15 min  Cook: 35 min


  • 2 red onions
  • 1 yellow onion
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • 1/2 tablespoon minced fresh thyme leaves
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup good olive oil
  • 1/2 tablespoon minced fresh parsley leaves


Preheat the oven to 400 degrees F.
Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

Wednesday, August 8, 2012

Mool Naeng Myun

Naeng myun (or naengmyoen) is a Korean cold noodle dish made of thin, slightly chewy buckwheat noodles topped with egg, meat, vegetables, and a savory, vinegary ice-cold broth.

To prepare Cold broth:

Traditionally, the broth for mool naeng myun is made with about 1/3 beef broth, 1/3 chicken broth, and 1/3 kim chi brine (dong-chi-mi gukmul). But because few people have easy access to all three components, most Koreans use just beef broth, chicken broth and vinegar and sugar, salt.   Give the broth a swirl, taste, and add more vinegar if you prefer more tang - this is where having had a taste of mool naeng myung will come in handy as you add just the right amount of vinegar.   Keep the broth in the refrigerator, or if you're pressed for time, add a few ice cubes a few minutes before serving.

 If you want to make homemade stock, this is how I do it:
  • 1 lb of beef brisket
  • 1 young chicken  (Cornish hen), or 1/2 of regular chicken
  • 1 onion, peeled
  • 20 garlic cloves
  • 2 Korean Green Onions (대파)
  • 1/2 cup Sake
  • 3 Tbsp Sea Salt, more or less to taste
  • 6 Tbsp Guk-ganjang (korean soy sauce for soup base)
  • 4 qt water
  • 10 Tbsp Vinegar (brown rice vinegar is best, white vinegar will do) , more or less to taste
  • 6 Tbsp Sugar, more or less to taste
  1. Soak the meat in cold water to drain blood out about 2 hours.
  2. In a large pot, boil 4 qt water and meat and vegetables together. Cover the pot; once boiling, add Sake, then reduce heat to medium about 1 hour.
  3. When the soup base has a light milky color, turn the heat off. Let it cool, then remove the stuffs from the soup base using the colander. Take the meat out from the pot and let the soup base cool.
  4. Add 3 T salt, 6T Guk Ganjang, transfer to the airtight container and keep the soup base into the freezer about 3 hours. 
  5. Mean time,  remove beef brisket and set aside on a cutting board to dry wrapped in paper towels and press it with a heavy pan.  When it has cooled, quarter the brisket. Slice one quarter of the brisket into 1/8-inch slices. Reserve the chicken in the sandwich bag for another use.
  6. Remove the soup base from the freezer, and strain into a big bowl. 
  7. Season with Vinegar, sugar to taste. 
  8. Transfer to the airtight container and keep the meat & soup base into the freezer. ( I used 2 - 2qt containers for the soup, 2 sandwich bags for the sliced beef.)
serve 10 

To Prepare toppings:

  1. 2 Tbsp Korean Mustard Paste (optional)Mix 2 Tbsp of mustard powder and 1 Tbsp warm water. ready in 5 minutes. 
  2. 1 Cucumber: peeled, seeded with a spoon, then sliced into thin strips about 2 inches long
  3. 1 Asian Pearpeeled and thinly sliced (soak it in water and add 1 ts sugar so it doesn’t change color)
  4. 1 Korean radish:  to make picked radish - peel and thinly slice. Sprinkle with 1/2 Tbsp. salt, 1/2 cup sugar, and 1/2 cup vinegar and 1/2 cup water toss to combine. Let sit at least 3 hours in the refrigerator.
  5. Egg: hard boil an egg, cut it in half,1/2 egg for person
  6. Thinly sliced beef brisket: 2 or 3 slice for person

To prepare the noodles:

One package of buckwheat noodles from a Korean grocery store - ask for naeng myun - the list of ingredients may read "buckwheat noodles" 
  1. Cook noodles according to package directions, about 3-5 minutes in boiling water.
  2. Drain noodles and rinse well in cold water to stop cooking and eliminate some excess starch.

To make mulnaengmyeon:

  1. Place noodles in a bowl and add the cold broth, cucumber, pear, mustard paste, and egg, beef on top. Serve cold. If you have kimchi juice or young summer radish kimchi, add some to the noodle soup. It will taste even better!

Thursday, July 26, 2012

Chicken Rolls with Creamy Tomato Sauce

If you're looking for something a little special to do with boneless chicken breasts, this just might be the recipe to try. Chicken breasts are stuffed with a mixture of mushrooms, swiss cheese, and other vegetables.   A can of tomato soup is the sauce for these chicken breasts, but feel free to use a bechamel sauce or mushroom sauce instead.

Serve 2   Prep 20 min   Cook 45 min


  • 1 large Portabella mushroom cap, sliced
  • 2 (5-ounce) raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature
  • 1/3 cup jarred roasted red peppers, drained and sliced
  • 6 large leaves fresh basil, plus more, for garnish
  • 1/2 cup creamy tomato soup with 4g fat or less per serving (recommended: Amy's Chunky Tomato Bisque)
  • 1/4 cup fat-free sour cream
  • 1/8 teaspoon Italian seasoning


  1. Preheat the oven to 350 degrees F.
  2. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool.
  3. Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil.
  4. One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down.
  5. Cover the pan with foil, and bake in the oven for 20 minutes.
  6. Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes.
  7. Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well.
  8. Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce.
  9. Garnish with additional basil leaves and enjoy!
PER SERVING (1/2 of recipe, one stuffed cutlet with sauce): 271 calories, 4.5g fat, 720mg sodium, 13.5g carbs, 1g fiber, 8.5g sugars, 37.5g protein
From Hungry Girl

Monday, July 9, 2012

Roasted tomatillo Salsa

Tomatillos, lots of garlic and spicy jalapenos charred under the broiler give this salsa a rich, earthy flavor and depth


  • 1 pound fresh tomatillos, husks removed, cut in half 
  • 6 head garlic cloves, separated and peeled
  • 3 or 4 fresh jalapeno peppers, cut in half  (try Serrano Peppers for a spicier kick)
  • 1/2 cup roughly chopped fresh cilantro
  • 1 onion, quartered
  • a pinch of salt to taste 
  • 1/4 tsp Cumin Powder
    1/2 tsp sugar


  1. Preheat the oven's broiler. Line a large baking tray with rims with foil.   Light coat with oil or spray cooking oil.  Arrange Tomatillos and Jalapeno Peppers cut side down on the tray. Arrange Onion and Garlic on the tray. Arrange in a single layer. 
  2. Place under the broiler until dark charred spots appear over veggies (approx 7 minutes). For a more smoky flavored salsa, broil longer until the peppers are slightly charred on the outside and perfectly steamed on the inside, the garlic become soft and sweet and the tomatillos become soft and slightly charred on the outside.  
  3. Remove and allow veggies to cool and transfer to a food processor.
  4. Add Cilantro, Roasted Cumin Powder, Salt, Sugar, and pulse the food processor until desired texture is attained.
  5. Refrigerate until serving.

Red Potato Salad

Serve 8  Prep: 10 mins  Cook: 30 mins


  • 2 pounds small red potatoes
  • 1 large ribs celery, thinly sliced
  • 1/2 cup mayonnaise, or to taste
  • 1/4 cup milk
  • 1 tablespoons white vinegar
  • 1 tablespoons minced purple onion or sweet onion
  • 1 teaspoons salt
  • 1/2 teaspoon granulated sugar
  • 1/8 teaspoon coarsely ground black pepper


Place whole unpeeled potatoes in a large saucepan or Dutch oven. Cover with water. Cover pan and bring to a boil. Simmer for 25 to 30 minutes, or until potatoes can be pierced easily with a fork. Drain and let cool until easy to handle. Cut unpeeled potatoes into halves or quarters, depending on size of potatoes. Chunks should be no larger than 1 inch.
In a large bowl, combine potatoes with celery and remaining ingredients. Toss to blend. Cover and refrigerate until serving time.
Serves 6 to 8.

Wednesday, July 4, 2012

Stir-fry Broccoli Stems

Serve 4            prep: 10 mins  Cook: 6 mins


  • Large, thick stems from 4 bunches broccoli
  • 1 T oil 
  • 1 T minced garlic
  • 1/4 cup diagonally sliced green onion for garnish (optional)
  • 1 tsp Sesame Seeds
  • 1 tsp Sesame Oil
  • 1 T salt & a pinch of salt to taste


  1. First cut off the ends of the broccoli stalks, which might be kind of brown if the broccoli has been in the fridge for a while.
  2. Use a sharp knife to cut away the smaller ribs and leftover pieces of leaves.Then use a sharp vegetable peeler to peel the stems carefully, then cut them into thin julienne strips about 2 inches long. 
  3. Place in a colander and sprinkle with the salt. Set aside for 10 minutes to drain, then rinse with cold water and gently squeeze out excess liquid.
  4. Heat the pan over medium-high heat for one minute, add the oil and heat 10 seconds, then add the garlic and cook about 30 seconds.  Then add the broccoli stems and start to stir-fry.
  5. Continue to cook the broccoli stems until they are starting to brown but are still crisp, about 6 minutes.
  6. Sprinkle sesame seeds and Sesame oil, taste to salt: Mix gently and remove from heat.
  7. Serve hot, garnished with green onions if desired.

Sunday, July 1, 2012

New Potatoes and Asparagus with Lemony Garlic Herb Mayonnaise Salad

This salad can be served warm, for instance, as a great winter holiday side dish – with or without the potatoes – or enjoyed cold for spring. The mayonnaise dressing brings out the flavor of any vegetable, especially if allowed to soak into still-warm, just cooked haricots verts (the tender French green bean) or asparagus, delicate, small, thin-skinned “new” potatoes, or broccoli.
Serves 6 to 8
Mayonnaise Dressing:
1/4 Cup Mayonnaise, preferably made with Canola or Olive Oil
Grated Zest and Juice of 1 Lemon
2 Garlic cloves (or more, to taste), mashed
1 Tbsp (or more, to taste) Tarragon or other fresh herb such as Dill
Salt and Pepper, if desired (none needed)
1 Bunch Asparagus, tough end removed, slice diagonally in 1.5 inch pieces (or Haricots Verts)
2 Lbs small New Potatoes with skin, cleaned but not peeled (optional)
1 Red Bell Peppers, roasted (if desired) and chopped
1 pint cherry tomatoes, sliced in half
1 Bunch (about 4 – 5) Green Onions, chopped
Prepare the dressing in a bowl large enough to fit the salad ingredients by mixing the mayonnaise, the lemon, garlic and fresh herb of your choice. Place in refrigerator to keep chilled.
Steam or boil the asparagus for about five minutes (in a small amount of water) until they are al dente (firm, but not hard, with resistance to the bite). Drain and immediately place in the bowl of cold mayonnaise. Toss to coat with mayonnaise dressing. Put the bowl back into the refrigerator to halt the cooking process.
Slice the small potatoes in half or quarters, depending on their size. Boil the potatoes for about 5 or 10  minutes, until tender when pierced by a fork. Drain and place in the bowl with the mayonnaise and asparagus. Toss to coat with the mayonnaise dressing. Place in the refrigerator.
Roast the red bell peppers if desired, chop, and add to the mix. Chop the white part of the green onions, cut the cherry tomatoes in half, and place in bowl with the other vegetables; toss.

Tex-Mex Couscous Pilaf

  • Yield: 4 servings (serving size: 3/4 cup)
  • Total:16 Minutes


  • 1 tablespoon olive oil
  • 1/4 cup finely chopped shallots
  • 1 cup uncooked couscous
  • 1/2 cup canned diced tomatoes with chiles
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/2 cup frozen corn
  • 1 tablespoon lime juice
  • 1 tablespoon chopped fresh cilantro


1. Heat a small saucepan over medium-high heat. Add oil to pan, swirling to coat. Add shallots; sauté 2 minutes or until tender. Stir in couscous; sauté 1 minute. Add tomatoes, broth, and corn; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Stir in lime juice and cilantro.

Thursday, June 21, 2012

Orange glazed Chicken Thighs

serve 4


  • 8 bone-in, skin-on chicken thighs
  • Coarse salt and ground pepper
  • 1 cup thawed orange juice concentrate
  • 1 cup ketchup
  • 2 tablespoons light-brown sugar
  • 4 teaspoons white-wine vinegar
  • 4 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce


  1. Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper and arrange, skin side down, on a rimmed baking sheet. Bake until deep golden brown and cooked through, 45 to 50 minutes, flipping halfway through.
  2. Meanwhile, in a medium saucepan, combine 1 teaspoon salt, juice concentrate, ketchup, brown sugar, vinegar, Worcestershire sauce, and hot sauce. Bring to a simmer and cook until mixture has thickened, 18 to 20 minutes.
  3. Heat broiler. Transfer chicken to a large bowl, add glaze, and toss to coat. Drain off fat from sheet. Return chicken to sheet and broil until sauce is bubbling and chicken is dark brown in spots, 1 to 2 minutes.

Quinoa Tabouleh Salad

Makes 6-8 Servings   Total Time: 45 mins
Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain—a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets. 
This recipe uses quinoa instead of using bulgar like traditional tabouleh. This salad is perfect to summer - it's light, lemony, and refreshing. I like to serve tabouleh as a side to grilled meat and fish, or as a light vegetarian meal accompanied by pita bread and hummus. 
Salad Ingredients:
  • 1 cup dry quinoa (to yield 3 cups cooked quinoa)
  • 1 bunch green onions (about 6), finely chopped
  • 4 cups minced curly parsley leaves (about 2 bunches)
  • 1/4 cup minced fresh mint leaves
  • 1 1/2 pounds tomatoes, seeded and diced (3-4 medium)

Dressing Ingredients:
  • 1/4 cup fresh lemon juice (from about 2 lemons)
  • 1/4 cup extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1 1/4 teaspoons kosher salt, or to taste


  1. Rinse the quinoa in cold water and drain well.  Place in a medium saucepan with 2 cups of water.  
  2. Bring to a boil. Immediately reduce to a simmer, cover, and cook for 12 minutes, or until a white ring is visible around each grain of quinoa, and the water in the pan has been absorbed.  If the quinoa looks cooked, but there is still moisture in the pan, uncover the pan and cook the quinoa over medium heat, stirring frequently for about a minute.  Set the quinoa aside, uncovered, to cool to room temperature.
  3. Whisk the lemon juice, garlic,and salt together in a large bowl.  Allow to sit while you chop the remaining ingredients.  The lemon juice will mellow the garlic as it sits.  
  4. Seed the tomatoes by quatering them, then using a paring knife to cut out the seeds. Dice the tomatoes into small pieces.
  5. Place the cooled quinoa, chopped green onion, parsley, mint, and tomatoes in the large bowl with the lemon-garlic mixture.  Drizzle in the olive oil, and stir to combine.  Taste and adjust salt and lemon juice to taste.
  6. Serve at room temperature, or chill in the refrigerator.   Flavor will improve in the fridge overnight.

Thursday, June 14, 2012

Shanghai Shrimp Pasta

Serve 4           Start to Finish 30 mins


  • ounces dried fusilli, linguine, or spaghetti
  • tablespoons soy sauce
  • tablespoon bottled plum sauce
  • teaspoon toasted sesame oil
  • 1/2 teaspoon red chili paste (optional)
  • tablespoon cooking oil
  • 1 medium red sweet pepper, cut into bite-size pieces
  • cup fresh or frozen green beans, cut into 1-inch pieces 
  • 12 oz.frozen peeled and deveined large shrimp without tails, thawed (26 to 30 shrimp per lb. count)
  • 2 cloves garlic, minced
  • teaspoon grated fresh ginger
  • 1/4 teaspoon ground black pepper
  • 2 green onions, bias sliced into 1-inch pieces
  • teaspoons sesame seeds, toasted
  1. Cook pasta according to package directions. Drain. Set aside. Keep warm. For sauce, stir together soy sauce, plum sauce, sesame oil, and chili paste (if using). Set aside.
  2. Pour cooking oil into a wok or large skillet. (If necessary, add more oil during cooking.) Cook and stir sweet pepper and beans in hot oil for 5 minutes. Push from center of wok. Add shrimp, garlic, ginger, and black pepper to center of wok. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Stir in sauce and pea pods. Stir in pasta; heat through. To serve, top with onions and sesame seeds. Makes 4 main-dish servings.

Chicken Piccata

Serve 4  Prep: 15 min    Cook: 25 min


  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • 2 cups all purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped


  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
  3. Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Wednesday, June 13, 2012

Asian Beef Roll Ups

  • 1 pound flank steak
  • Juice of two limes
  • 2 heaping tablespoons light brown sugar
  • 3 tablespoons soy sauce
  • 1 to 2 tablespoons Sriracha, or to taste (I used 2 because I like it spicy)
Whisk the lime juice, sugar, soy and Sriracha until combined in a glass baking dish. Slice the steak against the grain into very thin strips and place in the marinade, tossing to coat. Cover with plastic wrap and let stand at room temperature for 15 minutes.
Heat a non-stick grill pan over high heat until very hot. Working in batches, using tongs, drain the excess marinade from the meat strips and quickly grill them, turning once until seared and cooked through, 1-2 minutes total.
Meanwhile, pour the marinade into a small saucepan and bring to a simmer over medium heat. Cook until reduced and thickened, about 5 minutes.
Transfer the cooked beef to a cutting board. Roll each strip lengthwise into a bundle and spear each roll with a toothpick.
Place the beef roll-ups on a platter and drizzle the thickened glaze over the meat. Serve immediately.
Serving Size
Makes 6 to 8 servings

Sunday, June 3, 2012

Slow Cooked Moroccan Chicken

Makes: 4 servings  Prep: 30 mins  Cook: 6 hrs 30 mins(low) or 3-1/2 hours (high)
  • 4 carrots, peeled and sliced
  • large onions, halved and thinly sliced
  • 3 lbs chicken thighs, skinned
  • 1/3 cup raisins
  • 1/3 cup dried apricots, coarsely chopped
  • 14 oz. chicken broth
  • 3 Tbsp tomato paste
  • 2 Tbsp all-purpose flour
  • 2 Tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • fresh cilantro 
  • Pine nuts, toasted (optional)
  • Hot cooked couscous
  1. In a 5- to 6-quart slow cooker place carrots and onions. Sprinkle chicken with 1/2 teaspoon salt.  Add to cooker; top chicken with raisins and apricots.
  2. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon, and 3/4 teaspoon ground black pepper. Add to cooker. Cover; cook on low-heat setting for 6-1/2 to 7 hours or on high-heat setting for 3-1/2 to 4 hours.
  3. Serve in bowls with couscous. Sprinkle with nuts. Garnish with cilantro. Serves 4.

Sunday, May 27, 2012

Stuffed Cucumber Kimchi (Oi-so-bae-gi)


6-7 Persian cucumbers
1 tbsps sea salt
1/2 bunch Chinese chives (these are usually sold in bunches), finely sliced


1/4 onion, thinly sliced (option)
3 stalks green onions, finely sliced
1 garlic cloves, minced
3 tbsps for stuffing +1/2 tbsp gochugaru
1 tsp Thai fish sauce
1 tsp salt
1/2 tsp sugar
1 tsps toasted sesame seeds


1.  Firstly clean the cucumber by rubbing with salt and wash, trim the ends and cut then in half (about 2 inch-long).
2.  With a sharp knife, carefully slice the cucumber from the top to bottom without going all the way through i.e. leave the bottom intact as we need to stuff the cucumbers.  Make another similar slice to create a criss cross pattern, again without going to the way through as we need a base for stuffing.
3.  Put them in a big bowl; sprinkle 1 to 2 Tbsps sea salt onto the cucumber pieces, mix them carefully and wait for 30 minutes until wilted but still with some spring to them. 
4.  In the mean time, prepare the vegetables; add the sliced chives and green onions into a medium bowl.  Add in the rest of the seasoning ingredients and mix well.  Set a side.
5. After 30 minutes, rinse the salted cucumbers lightly to wash off any salt crystals.  Coat the cucumbers with the 1/2 tbsp of gochugaru.  
6.  Wear some plastic or rubber gloves to protect your hands while stuffing.  Stuff the coated cucumbers with the seasoning and place in an airtight container.
7.  You can eat them freshly stuffed or leave to ferment in room temperature for about 12 hours.  Once fermented, place in fridge and eat as and when you like.  Cucumber kimchi is unlike cabbage kimchi which can be kept for months, it is best to eat cucumber kimchi within a few days of making.

Wednesday, May 23, 2012

Oi Namul ( Korean Cucumber Salad)

  • 3 small cucumber
  • 1 1/2 tsp Salt
  • 1 tsp sesame oil
  • 1/4 tsp White pepper
  • 1 1/2 tsp sesame seeds
  • 1 garlic clove, minced
  • 1 Tbsp chopped green onions
  • 1Tbsp canola oil
  • a pinch of Shil kochu chilis-Chili Threads
  1. Slice the cucumbers in circles (about 0.3 cm). Sprinkle salt over the cucumber slices, mix well and let them stand for 20 minutes.
  2. Then rinse in cold water and drain well. Squeeze out excess water from cucumber with your hands gently, then place the cucumber in a cloth or paper towel and gently but firmly squeeze out as much water as possible. The less watery the cucumber, the better texture. If you squeeze the cucumber too hard, then the cucumber will be bruised.
  3. In a sauce pan, heat canola oil over medium heat and saute cucumber about 1minutes, then add green onions, garlic, and white pepper: saute 2 minutes or less.
  4. Remove the cucumber from the pan and spread out the cucumber slices on a wide, flat plate to cool them down quickly; sprinkle shil kochu, sesame seed, sesame oil; mix gently and serve.