Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, korean-style spicy cucumber and cellophane noodle salad. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce. I have no idea what the other reviewer did wrong. An easy Korean cucumber side dish that's spicy, slightly sweet and tangy!
Korean-style Spicy Cucumber and Cellophane Noodle Salad is one of the most well liked of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look wonderful. Korean-style Spicy Cucumber and Cellophane Noodle Salad is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook korean-style spicy cucumber and cellophane noodle salad using 22 ingredients and 17 steps. Here is how you can achieve that.
The ingredients needed to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
- Get Ingredients
- Prepare 3 Cucumber
- Prepare 70 grams Cellophane noodles (dried)
- Get 130 grams Chicken breast
- Prepare 20 cm long, using only the outer skins Finely julienned leek (the white part only)
- Make ready 5 to 6 cm long, roughly chopped Green onions or scallions
- Take Dressing
- Make ready 3 heaped teaspoons Gochujang
- Prepare 1 1/2 heaped teaspoons Sugar
- Prepare 3 tbsp Vinegar
- Take 2 tbsp Soy sauce
- Prepare 3 tbsp Toasted white sesame seeds
- Make ready 2 tbsp Sesame oil
- Make ready 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
- Take 1 from about 8 slices Finely chopped ginger
- Make ready 1 clove Chopped garlic
- Prepare 1 just 1 dash Grated garlic
- Get 1 heaped tablespoon Korean chili powder (fine)
- Make ready Other ingredients
- Prepare 1 to tatse Salt, sake and black pepper for chicken poaching liquid
- Take 1 Sesame oil for the cellophane noodles
- Make ready 3 pinch Korean chili powder for finishing (coarse, optional)
How to make Korean spicy cucumber salad (Oi Muchim). A perfect side dish for spring and summer weather. It gives you a little zing in your It's chilled just right, still crunchy and also seasoned just right. But of course, if you can't handle this level of spiciness, you might want to reduce the chilli.
Steps to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
- I like to use thick cellophane noodles for this recipe. They keep their shape.
- Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry.
- If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon. Then soak in the salted water.
- Add salt, pepper and sake to the water for poaching the chicken breast. Add the leftover Japanese leek too. Put in the chicken breast and bring to the boil over a high heat. After bringing to the boil, turn the heat down to low and cook for about 1minute.
- Remove the pan from the heat and leave to cool. After cooling take the chicken out of the poaching liquid and shred the meat.
- Cook the noodles following the instructions and rinse. Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other.
- These are the prepared ingredients.
- These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek. Except from the Japanese leek, chop the vegetables finely.
- Mix the vegetables with the other seasonings to make the dressing.
- Mix well and add a tiny amount of grated garlic. Do not forget this.
- When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad.
- Just before serving. Take 3 tablespoons of the dressing and mix the noodles with it. Mix roughly with your hand and transfer to a serving plate.
- Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
- Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate.
- Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done.
- It looks very red, but it's actually not as spicy hot as it looks. Gochijang may be the hottest thing in the whole dish?
- According to the kids there are different spiciness in the chili. Check the taste first and adjust.
This Korean cucumber salad is just that… the remarkable product of what happens when you mix cucumbers, gochugaru, garlic and vinegar. Easy, simple last minute side dish to any Korean meal. No oil so it's extra refreshing. Korean Cucumber Salad - is the only name I could come up with in English. Funny thing is, I also had a hard time with the Korean name too -is it Oi.
So that is going to wrap this up for this special food korean-style spicy cucumber and cellophane noodle salad recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
