Oinamul Korean Cucumber Salad Recipe

2      Reviews by:    Karen Keller   Oinamul Korean Cucumber Salad combines cucumber, salt, scallions, red chile, sesame oil, garlic, sesame seeds, chili powder, peanuts and bread to create this very tasty and unique Korean salad recipe. Food Category:    Salads Cuisine Origin:    Korean    Servings:4 Nutrition facts:53 calories3.9 grams fat Print Preview Rate This Recipe Prep Time:   35 Minutes Cook Time:   5 Minutes Total Time:   40 Minutes

INGREDIENTS

• 1 cucumber, peeled and thinly sliced
• 1 tsp. salt
• 3 scallions, chopped
• 1 fresh red chile, seeded and finely chopped
• 1 Tbl. sesame oil
• 3 garlic cloves, finely chopped
• 1 tsp. sesame seeds
• 1/4 tsp. chili powder
• 1 tsp. roasted unsalted peanuts, chopped
• Multi-grain bread, to serve

DIRECTIONS

• Place the cucumber slices in a colander, sprinkle the salt over the top and mix well. Set aside for 30 minutes to drain some of the cucumber's natural liquid.
• Rinse the cucumbers in fresh water and squeeze them well to remove as much liquid as possible.
• Mix together all the remaining ingredients, then add the cucumber and mix well.
• Note: This salad will keep, covered and in the fridge for 3 to 4 days. Serve with multi-grain bread. TIP: You could omit the salting stage, but you would then need to eat the salad within an hour or so - otherwise, the flavor will become diluted with the cucumber juices.

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