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Wednesday, 20 February 2013

Korean Salads...life beyond Pajeon is as easy!!

Going on vacation next week so of course trying to eat healthy this week..as if..but hey, at least am trying..right?.. OK, so one of my favorite cuisines is Korean..I had it for the first time about 8 years back in the U.S. and was hooked...of course not so easy to find at that time here so had learnt and learnt a few basic dishes and when I say basic I mean really basic because even the ingredients were hard to come by…now, of course it is a completely different story altogether…from supermarkets to stand alone dedicated stores to one of the finest Korean restaurant…all in the neighborhood J...these are the first two dishes that a Korean colleague of mine had taught me..of course the cleaning of both the sprouts and spinach takes time ( read makes you want to pull your hair out)  but after that it is a breeze…and both can be eaten as salads or side dishes.






















Sukju Namul/ Mung Bean Sprout Salad

Mung Bean sprouts, washed, sorted and roots removed
Spring/Green Onion, chopped
Sesame seeds, lightly roasted

Dressing
Light soy sauce, 1 tsp
Sesame oil, 1 tsp
Garlic clove, minced, 1
Sugar, a pinch

Blanch bean sprouts in boiling water for no more than 30 seconds –they will become translucent. Immediately rinse with cold water and drain well.

Combine the soy sauce, sesame oil, garlic and sugar in a small bowl. 

Mix the spring onions with the sprouts, Pour the dressing over the sprouts. Mix well and serve topped with sesame seeds

I have it at room temperature when eating with rice and chilled, when eating as a salad.

I also add a few red chili flakes at times.

The dressing amount is given for proportion and of course you can adjust according to taste and quantity.






















Shigumchi Namul /Spinach Salad

Spinach, cleaned, washed and very thick stems removed
Salt
Sesame seeds, lightly roasted

Dressing
Light soy sauce, 1 tsp
Sesame oil, ½ tsp
Garlic clove, minced, 1
Sugar, a pinch


Blanch spinach in salted water until just cooked. Drain and wash in cold water. Squeeze well to take out all excess water. Cut into bite size pieces.  

Combine the soy sauce, sesame oil, garlic and sugar in a small bowl. 

Pour the dressing over the spinach. Mix well and serve topped with sesame seeds

I have it at room temperature when eating with rice and chilled, when eating as a salad.

I also add a few red chili flakes at times.

The dressing amount is given for proportion and of course you can adjust according to taste and quantity.








4 comments:

  1. Louw, louw, louw both. And yes, Korean if my favourite cuisine as well!!! So trying these while you holiday!

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    Replies
    1. so you will be eating these while I am having prawns, crabs and lobsters..hmmm..sounds good to me!! :-D

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  2. It looks great. Ive never cooked anything Korean but i will give it a go. Bored with the same salads over and over again

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    Replies
    1. oh you must Ewelina..they sure know how to treat their veggies and meat..

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