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.

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