Ingredients with Measurements:
- 2 cups of thinly sliced mulkimchi
- 1 cup of julienned carrots
- 1 cup of julienned cucumbers
- 1/4 cup of chopped scallions
- 1 tablespoon of sesame seeds
- 1 tablespoon of sesame oil
- 1 tablespoon of rice vinegar
- 1 teaspoon of sugar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large mixing bowl, combine the mulkimchi, carrots, cucumbers, and scallions.
2. In a separate small bowl, whisk together the sesame oil, rice vinegar, sugar, salt, and pepper until well combined.
3. Pour the dressing over the salad and toss until everything is evenly coated.
4. Sprinkle sesame seeds over the top of the salad.
5. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories: 70
- Fat: 4g
- Carbohydrates: 8g
- Protein: 1g
- Fiber: 2g
Substitutions for ingredients:
- Instead of mulkimchi, you can use regular kimchi or any other type of pickled vegetables.
- If you don't have rice vinegar, you can use apple cider vinegar or white vinegar instead.
- You can use honey instead of sugar for a healthier option.
Variations:
- Add sliced avocado or boiled egg for extra protein.
- Use different types of vegetables such as bell peppers or radishes.
- Add cooked noodles or rice for a heartier salad.
Tips and tricks:
- Make sure to thinly slice the mulkimchi and julienned the vegetables for a better texture.
- Adjust the amount of sugar and vinegar to your taste preference.
- You can make this salad ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- None
Presentation ideas:
- Serve in a large salad bowl or individual bowls.
- Garnish with extra sesame seeds or chopped scallions.
Garnishes:
- Sesame seeds
- Chopped scallions
Pairings:
- Serve with grilled meats or fish for a complete meal.
- Pair with a cold beer or iced tea.
Suggested side dishes:
- Steamed rice
- Miso soup
- Edamame
Troubleshooting advice:
- If the salad is too spicy, you can add more sugar or rice vinegar to balance it out.
Food safety advice:
- Make sure to wash all vegetables before using them.
- Store leftovers in the refrigerator and discard after 2 days.
Food history:
- Mulkimchi is a Korean dish made from pickled watermelon rind.
Flavor profiles:
- Tangy, spicy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean
Taste: Tangy, Spicy, Sour, Refreshing, Crunchy