Cucumber Vegetable Salad (Korean Ol Namul)
Yield
4 servingsPrep
40 minCook
0 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cucumbers
|
|
| 1 | tablespoon |
salt
|
|
| 1 | clove |
garlic
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | teaspoon |
sesame seeds
|
|
| 1 | teaspoon |
sesame oil
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
cucumbers
|
|
| 15 | ml |
salt
|
|
| 1 | clove |
garlic
|
|
| 1.3 | ml |
salt
|
|
| 5 | ml |
sesame seeds
|
|
| 5 | ml |
sesame oil
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
sugar
|
|
Directions
Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling.
Slice the cucumbers in circles.
Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes.
Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible.
The less watery the cucumbers, the better tasting the dish.
Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl.
Mix well.
