Cucumber & Wakame ‘Namul’

Name: Cucumber & Wakame ‘Namul’
Total time: 300 s
Yield: 4 Servings
Cuisine: British
Ingredients: 1 Continental Cucumber *about 300g; 4 tablespoons Dried Cut Wakame; 1/4-1/2 teaspoon Salt; 1 small clove Garlic *grated; 1/8 teaspoon Chilli Flakes *optional; 1 tablespoon Sesame Oil; 1 tablespoon Toasted Sesame Seeds; 1/2 teaspoon Asian Chicken Bouillon Powder; 1 teaspoon Rice Vinegar

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Namul’ is a Korean dish of vegetables. Similar to Japan’s ‘Aemono’, it is basically seasoned vegetables. I often use Salt, Garlic and Sesame Oil to season ‘Namul’ dishes. Today I added some Chilli Flakes as well. This dish is very quick and easy to prepare and it can be a perfect side dish.

Hiroko Liston @hirokoliston

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Ingredients

5 minutes

4 Servings

1Continental Cucumber *about 300g
4 tablespoonsDried Cut Wakame
1/4-1/2 teaspoonSalt
1small clove Garlic *grated
1/8 teaspoonChilli Flakes *optional
1 tablespoonSesame Oil
1 tablespoonToasted Sesame Seeds
1/2 teaspoonAsian Chicken Bouillon Powder
1 teaspoonRice Vinegar

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Steps

5 minutes

1

Soak Dried Cut Wakame in cold water in a bowl until soft. Drain and squeeze to remove excess water.
2

Cut Cucumber in half lengthways, and cut diagonally into 4-5mm thick slices. Place in a mixing bowl, add Salt, and mix to combine. Alter the amount of Salt depending on the size of Cucumber.
3

Add Wakame and all other ingredients, and mix well to combine. Serve immediately OR before a lot of water comes out of the Cucumber.