Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a distinctive dish, korean-style spicy cucumber and cellophane noodle salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
An easy Korean cucumber side dish that's spicy, slightly sweet and tangy! Among them are locally grown Korean cucumbers that are bountiful in Korean markets here in Northern Virginia. This year, I adopted a few small plants from my father, who is an avid gardener, to grow them in containers on my.
Korean-style Spicy Cucumber and Cellophane Noodle Salad is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Korean-style Spicy Cucumber and Cellophane Noodle Salad is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have korean-style spicy cucumber and cellophane noodle salad using 22 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
- Prepare Ingredients
- Get 3 Cucumber
- Make ready 70 grams Cellophane noodles (dried)
- Make ready 130 grams Chicken breast
- Make ready 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
- Get Dressing
- Prepare 3 heaped teaspoons Gochujang
- Make ready 1 1/2 heaped teaspoons Sugar
- Get 3 tbsp Vinegar
- Take 2 tbsp Soy sauce
- Get 3 tbsp Toasted white sesame seeds
- Take 2 tbsp Sesame oil
- Take 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
- Get 1 from about 8 slices Finely chopped ginger
- Get 1 clove Chopped garlic
- Make ready 1 just 1 dash Grated garlic
- Prepare 1 heaped tablespoon Korean chili powder (fine)
- Take Other ingredients
- Take 1 to tatse Salt, sake and black pepper for chicken poaching liquid
- Get 1 Sesame oil for the cellophane noodles
- Get 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.
Instructions 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. If you are the one who likes Korean food I have the spicy cucumber salad recipe for you because it's easy to make and tasty. Korean Spicy Cucumber Salad is a quick and easy side dish that goes well with almost any summer dish. If you've ever eaten at a Korean barbecue This cucumber salad is just one of many you can easily prepare at home. When it gets really hot outside like it has been lately, I crave the little cold.
So that’s going to wrap this up with this exceptional food korean-style spicy cucumber and cellophane noodle salad recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
