Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed. I often add in wakame seaweed to cucumber salad for another layer of texture and for its beneficial nutrients. Peel the cucumbers' skin alternately to create stripes. Then slice them thinly into rounds.

Korean cucumbers are light in color, slender, and bumpy with thin skin. They are less seedy, very crispy and tasty. Using a cucumber I picked from my container garden, I made this very simple but popular Korean side dish called oi muchim (oi means cucumber, and muchim means mixed with. You can cook Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed using 11 ingredients and 4 steps. Here is how you cook that.

Ingredients of Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed

It's 2 of Cucumbers.
You need 50 grams of Wakame seaweed.
It's 1 tbsp of ☆Soy sauce.
You need 1 tbsp of ☆Lemon juice.
It's 1 tbsp of ☆Sesame oil.
It's 1/2 tsp of ☆Sugar.
It's 1/2 tsp of ☆Gochujang.
It's 1 dash of ☆Garlic (grated).
It's 1 tsp of ☆White sesame seeds.
Prepare of You can use your favourite dressing as well.
It's 1 of Green onions.

Sunomono is usually a light, vinegared salad made with cucumbers. Our easy recipe is for a sunomono made with wakame, or seaweed, and cucumber. Fermented from rice, rice vinegar plays an essential role in Japanese, Chinese, Korean and Vietnamese cuisines. We Made Korean Style Wakame Seaweed Salad with Urban Platter Wakame Seaweed, Himalayan Apple Cider Vinegar, Tamari Soy Sauce, Sesame Oil, Black Sesame Seeds.

Korean-Style Salad with Peeled Cucumbers and Wakame Seaweed instructions

Mix the ☆ ingredients well. If you have enough time, please let the seasoning chill in the fridge..
Peel the cucumbers, and slice diagonally. Cut the wakame seaweed into bite-sized pieces..
Add the Step 2 ingredients into the Step 1 dressing and mix. Serve on a plate, sprinkle chopped green onions on top, and it's done..
It's also tasty to add leafy greens, lettuce, and tofu, etc..

Sometimes I argue with my friend that who's recipes is the right Ground beef and wakame brown seaweed simmer together in this traditional Korean soup. Place the Wakame Seaweed into a bowl of cold water to rehydrate. De seed the cucumber and either grate or slice into long strips. Today's post is simple cucumber salad that is very popular among Koreans during summer time. If you let it sit too long the moisture in the cucumber will be extracted and the salad becomes too watery.