Well, I mean my last post until I come back from my trip. 🙂
Anyway I have done my homework and ready to hit the road with my two little ones without my piano man. Yes, just me and my 9 and 7 year olds. So, please pray for me that I can return in one piece, without going crazy….
I often serve this with grilled chicken in simple Asian marinade when I feel lazy that I don’t want to slave myself in the kitchen in hot summer days.
So let’s start. Set your timer to 10 minutes now!
And of course some salt and pepper, too.
Korean cucumber is even better if you can find it.
Her name is shallot. She is just a gorgeous girl next door!
Yes, you are right. I am short and stocky! 🙁
Because you will eat him raw!
Add couple pinches of salt and pepper.
…but it is good to have one though 🙂
It helps the flavor to soak in cucumber.
I am going to miss this kind of spicy food a lot this summer! 🙁
Spicy Cucumber Salad (Ooi muchim)
- 1 English cucumber
- 1 shallot chopped
- 1 small garlic clove chopped
- 1-1 1/2 T Korean chili flakes gochugaru
- 2 t white vinegar
- 1 1/2 t sugar
- 2 t plum extract optional
- 1 t sesame seeds black or yellow
- Couple of pinches of salt
- Dashes of pepper to taste
- Slice the cucumber thinly, about 1/8" thick. Place them in a mixing bowl and add the rest of the ingredients, and mix well with hands until the cucumber slices gets incorporated with the dressing, about 30 seconds.
- Taste one piece of cucumber to see if it is sell seasoned. You might need to add more salt.
- Adjust seasoning for you liking.
- You can chill this salad in the fridge for 30 minutes before serving.
- If you let it sit too long the moisture in the cucumber will be extracted and the salad becomes too watery.
- Note: This salad will compliment nicely to Korean grilled meat such as Galbi, Bulgogi, or any Chicken dishes.