Saturday, January 21, 2012

Korean cucumber salad (Oi namul)

Another all time favorite of everyone except baby pig and me.

If you like garlic and korean side dishes, this is a refreshing, crisp and easy salad to make. Best served chilled.

japanese cucumber, garlic, sesame oil. gochugaru

This is a pungent dish, so beware. But it is also easy to make. You would most likely have all the ingredients at home already. Replace or omit gochugaru with other chili powder if you don't have it. This salad would still be as tasty without chili powder, toasted sesame seeds or spring onion. So don't worry about it. It's the garlic and good sesame oil that makes it special.

Oinamul (adapted from korean favorites)

4 japanese cucumbers, sliced into discs (choose long, thin ones)
1 1/2 tbsp salt
2 tbsp sesame oil
4 cloves garlic, minced
1/2 tsp gochugaru chili powder
1 tbsp sesame seeds (optional)
1 spring onion, chopped (optional)

1. Combine cucumber and salt, and mix well. Set aside for 30 minutes. Then rinse in cold water and drain well. Squeeze out excess water from cucumber with your hands.

2. Combine all other ingredients together. Mix thoroughly into cucumbers. Cover in plastic wrap and chill cucumbers for at least 30 minutes before serving. Serve with spring onion.

Easy, right? However today's attempt has kinda of failed, as I overdosed on salt and left the cucumber marinating in salt too long. As big pig puts it, it's more like a pickle than a salad (> <). Still my best guinea pig, big pig likes it. Fatty hubby too.

Salty, but edible.