I've been exchanging emails about a cooking class menu for the next spring/summer (and yes, that would be 2014... already!). Kimchi-style cucumber salad (오이무침 oi muchim) was the starting point, and this is where we are now.
A small, typical Korean side dish is now turned into a colorful salad for the crowd.
Used in this salad are baby carrots, purple carrots, carrot tops for garnish, red radishes, spring onions, red leaf lettuce, and of course, cucumbers. But feel free to add your own favorite vegetables. Cut them into about 1/4-inch thickness so that they keep their shape after salting.
Use the same seasoning for the cucumber salad. The only thing I changed here is using maple sugar instead of regular sugar for the same amount. Because of the strong flavors coming from all directions in the seasoning, you won't notice any maple-y flavor. Salt the vegetables (except for the lettuce), rinse in cold water, and squeeze to draw out the liquid so that they stay crunchy longer without creating a puddle in the salad plate. Add the lettuce at the last minute before mixing with the seasoning. Finish the salad with a sprinkle of toasted sesame seeds. Share.
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KOREAN WORDS
채소 (chae so) vegetable
당근 (dang geun) carrot
오이 (oh yi) cucumber
