Korean-style Spicy Cucumber and Cellophane Noodle Salad
Korean-style Spicy Cucumber and Cellophane Noodle Salad

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, korean-style spicy cucumber and cellophane noodle salad. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Asian style salad with cellophane noodles, hard boiled eggs, fried tofu, and sauteed zucchini and onion, tossed with a tasty, spicy Thai chile sauce. I have no idea what the other reviewer did wrong. The only change I made was to swap out the zucchini with cucumber and.

Korean-style Spicy Cucumber and Cellophane Noodle Salad is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Korean-style Spicy Cucumber and Cellophane Noodle Salad is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can have korean-style spicy cucumber and cellophane noodle salad using 22 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
  1. Take Ingredients
  2. Prepare 3 Cucumber
  3. Get 70 grams Cellophane noodles (dried)
  4. Prepare 130 grams Chicken breast
  5. Take 20 cm long, using only the outer skins Finely julienned leek (the white part only)
  6. Get 5 to 6 cm long, roughly chopped Green onions or scallions
  7. Take Dressing
  8. Get 3 heaped teaspoons Gochujang
  9. Prepare 1 1/2 heaped teaspoons Sugar
  10. Take 3 tbsp Vinegar
  11. Take 2 tbsp Soy sauce
  12. Make ready 3 tbsp Toasted white sesame seeds
  13. Take 2 tbsp Sesame oil
  14. Get 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
  15. Prepare 1 from about 8 slices Finely chopped ginger
  16. Get 1 clove Chopped garlic
  17. Get 1 just 1 dash Grated garlic
  18. Get 1 heaped tablespoon Korean chili powder (fine)
  19. Prepare Other ingredients
  20. Prepare 1 to tatse Salt, sake and black pepper for chicken poaching liquid
  21. Make ready 1 Sesame oil for the cellophane noodles
  22. Take 3 pinch Korean chili powder for finishing (coarse, optional)

Asian noodle salads are hard to beat for a refreshing lunch. Cellophane noodles tossed in a sesame-chili dressing with shrimp and veggies make a healthy and energizing dish. If you are the one who likes Korean food I have the spicy cucumber salad recipe for you because it's easy to make and tasty. Spicy sliced cucumber banchan (side dish).

Steps to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:
  1. I like to use thick cellophane noodles for this recipe. They keep their shape.
  2. Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry.
  3. If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon. Then soak in the salted water.
  4. Add salt, pepper and sake to the water for poaching the chicken breast. Add the leftover Japanese leek too. Put in the chicken breast and bring to the boil over a high heat. After bringing to the boil, turn the heat down to low and cook for about 1minute.
  5. Remove the pan from the heat and leave to cool. After cooling take the chicken out of the poaching liquid and shred the meat.
  6. Cook the noodles following the instructions and rinse. Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other.
  7. These are the prepared ingredients.
  8. These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek. Except from the Japanese leek, chop the vegetables finely.
  9. Mix the vegetables with the other seasonings to make the dressing.
  10. Mix well and add a tiny amount of grated garlic. Do not forget this.
  11. When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad.
  12. Just before serving. Take 3 tablespoons of the dressing and mix the noodles with it. Mix roughly with your hand and transfer to a serving plate.
  13. Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
  14. Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate.
  15. Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done.
  16. It looks very red, but it's actually not as spicy hot as it looks. Gochijang may be the hottest thing in the whole dish?
  17. According to the kids there are different spiciness in the chili. Check the taste first and adjust.

I'm Korean so this is a mild to medium spicy, but if you are sensitive to spice, half the pepper paste and Cucumbers may start to become a bit limp, but do not let them get soggy due to the vinegar. To store, place cucumbers in a plastic container with only. Spicy and cool, this traditional Korean dish for hot weather is made with buckwheat noodles, various crunchy veggie toppings, and a spicy chili sauce. It would make a great salad simply by tossing with lettuce or thinly sliced cucumbers, or even being poured over sliced cold tofu or cooked chicken. How to make Korean spicy cucumber salad (Oi Muchim).

So that is going to wrap it up for this special food korean-style spicy cucumber and cellophane noodle salad recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!