Vegetables are an
important part of the Korean diet. A meal without any kind of greens or kimchi
is a rarity. Cucumbers are one of the favorite vegetables in the peninsula.
There’re numerous recipes for the crispy and refreshing ingredient. Let us start with muchim, the salad type.
Muchim is a mix of raw or blanched vegetables with a variety of sauces. It makes a good banchan (side dish). The recipe below is garlic-free and vegan (use sugar instead of honey).
Muchim is a mix of raw or blanched vegetables with a variety of sauces. It makes a good banchan (side dish). The recipe below is garlic-free and vegan (use sugar instead of honey).
Ingredients
Serves 1
200ml
cucumber batons (3cm length, 1cm width)
25ml
julienned carrot
1
teaspoon salt
100ml
water
1
teaspoon gochujang (red pepper paste)
1/2
teaspoon soy sauce
1
teaspoon grated onion
1/2
teaspoon honey
Directions
1.
Put salt and water in a pot and bring it to a boil. Place cucumber batons in
boiling water for about one minute and set aside to cool in a strainer. Press down cucumbers with a spoon to squeeze out excess liquid.
2.
In a bowl mix gochujang, soy sauce, grated onion and honey. Combine julienned
carrots, cucumbers with the red pepper sauce.
