John Myers
Korean Spicy Cucumber Salad – Oinamul
The perfect korean spicy cucumber salad – oinamul recipe with a picture and simple step-by-step instructions.
To garnish:
- 40 g Carrot
- 40 g 1,5
- 1 small Spring onion
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 Hot peppers, red, long, mild
- 1 smaller Chilli, green, fresh or frozen
- 1 tsp (heaped) Sugar, fine, white
- 2 tbsp Sesame seeds, white
- 1 tbsp Rice wine vinegar, black
- 2 tbsp Sesame oil
- Pepperoni threads, red
- Dill, fresh
- Flowers and leaves
- Wash the cucumber, peel it like a zebra, cut in half lengthways and remove the grains. Slice across into approx. 5 mm thick slices. Wash and peel a piece of carrot and work it into small cubes. Mix together with the cucumber in a larger bowl, add the salt and mix in vigorously. Let it steep for 30 minutes.
- In the meantime, halve the washed spring onion lengthways and cut across into thin rings. Cap the onions and garlic cloves at both ends and cut into small pieces. Wash the peppers, cut lengthways, core and cut into thin threads from above. With the exception of a few pieces, work the threads diagonally into cubes.
- Drain the salted water from the cucumbers, rinse twice with clear water, place in a fresh tea towel and squeeze out the water.
- Add the remaining ingredients to the cucumber mixture and mix vigorously. Cover and leave to mature in the refrigerator for at least 30 minutes. Garnish, serve cold and enjoy as a side dish.
Facebook Comments