Ingredients with Measurements:
- 2 medium-sized cucumbers, thinly sliced
- 1 tablespoon of salt
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 tablespoon of soy sauce
- 1 tablespoon of sugar
- 1 tablespoon of toasted sesame seeds
- 1 clove of garlic, minced
- 1 green onion, thinly sliced
Special equipment needed:
- None
Step-by-step instructions:
1. Place the sliced cucumbers in a colander and sprinkle with salt. Toss to coat and let sit for 10 minutes to draw out excess moisture.
2. Rinse the cucumbers under cold water and pat dry with a paper towel.
3. In a mixing bowl, whisk together the sesame oil, rice vinegar, soy sauce, sugar, minced garlic, and toasted sesame seeds.
4. Add the sliced cucumbers and green onions to the mixing bowl and toss to coat evenly.
5. Let the cucumber namul marinate in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Marinating time: 30 minutes
- Total time: 45 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 50
- Fat: 2g
- Carbohydrates: 7g
- Protein: 2g
- Fiber: 1g
- Sugar: 4g
- Sodium: 1000mg
Substitutions for ingredients:
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
- Toasted sesame seeds can be substituted with black sesame seeds or omitted altogether.
Variations:
- Add sliced red onion or jalapeno for added flavor and heat.
- Use Korean chili flakes (gochugaru) instead of minced garlic for a spicier version.
- Substitute the cucumbers with zucchini or daikon radish for a different texture.
Tips and tricks:
- Use a mandoline slicer to get even slices of cucumber.
- Make sure to rinse the cucumbers well after salting to remove excess salt.
- Toast sesame seeds in a dry pan over medium heat until fragrant and lightly browned.
Storage instructions:
- Store leftover cucumber namul in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Cucumber namul is best served cold and does not need to be reheated.
Presentation ideas:
- Serve cucumber namul in a small bowl or on a plate as a side dish.
Garnishes:
- Garnish with additional toasted sesame seeds or sliced green onions.
Pairings:
- Serve cucumber namul alongside grilled meats or fish.
- Pair with other Korean side dishes such as kimchi or japchae.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Miso soup
Troubleshooting advice:
- If the cucumber namul is too salty, rinse the cucumbers again under cold water and pat dry before marinating.
Food safety advice:
- Make sure to rinse the cucumbers well after salting to remove excess salt and prevent the dish from becoming too salty.
Food history:
- Namul is a type of Korean vegetable dish that is typically seasoned with sesame oil, soy sauce, and garlic.
Flavor profiles:
- Cucumber namul is a refreshing and tangy dish with a slightly sweet and nutty flavor from the sesame oil and toasted sesame seeds.
Serving suggestions:
- Serve cucumber namul as a side dish to a Korean-inspired meal or as a refreshing snack on a hot day.
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Region: Korean