Cucumber Namul (Korean-style Salad)

I like namul made with bean sprouts, and wondered what it would taste like made with celery instead. For 2-3 servings. Recipe by Haraseri

I made it because I found celery on sale.Making it with umami salt is better, but normal salt is also good. Recipe by Rapipapi

I wanted to have a colorful topping when I made bibimbap (Korean mixed-rice dish), and I was also thinking about nutrition.This recipe uses ingredients that are vital to Korean style flavors: sesame oil, scallions, sesame seeds, and garlic.Umami seasoning is also an important secret ingredient!The flavors dissipate after cooling down, so the trick is to be generous with the seasonings. Recipe by KiwieKiwie

Tasty and easy to make, this salad is perfect for times when you need one more dish.Komatsuna doesn't have much scum, so there's no need to parboil it. Adding oil improves the absorption of carotenes. Recipe by Anko313

Since bean sprouts are available cheaply all year round and also nutritious, I want to find various ways to use them.The trick is to thoroughly drain excess water from the boiled bean sprouts. Recipe by meg115

I love namul, so I revised a recipe I found in a cookbook.When squeezing out the spinach, don't squeeze too tightly. Recipe by Yuuyuu0221

While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.Season with salt and sesame seeds to allow the flavors to absorb into the greens, then coat in sesame oil to seal them in. For 2 to 3 servings. Recipe by Maronkafe

I wanted to make one more dish cooked in a microwave for my husband who likes bean sprouts.When I added vinegar, it turned out delicious.*Microwave the vegetables for about 2 minutes, and check them. Stir, then microwave again.*Adjust the amount of vinegar to your liking. I added 2 teaspoonfuls to suit my family's taste. Recipe by Komomomomo

I just tried combining my favourite ingredients, and my family loved it! This has been a family favourite for a long time.The key is the strain the tofu well. Avocado and tofu break up easily, so if you are making a large amount, it's better to mix the seasonings in advance and then gently mix them in. The amount of salt listed is just a guide; adjust to your tastes. Recipe by Heartful Kitchen Rei

I wanted to use up leftover bok choy in one go, so I made namul using our standard seasoning.For similar recipes, see:Celery ☆ Namul (Korean-Style Salad)Daikon Namul (Korean-Style Salad)The time it takes to parboil the boy choy may vary depending on the amount. Recipe by Rapipapi

There aren't many green winter vegetables, so I always use pea shoots, which are cheap and available all year round Pea shoots have a nice texture, but don't have that distinctive grassy smell that a lot of vegetables tend to have, so I tried using them in a simple shio-konbu namul.Mind you don't over-boil the pea shoots! Recipe by Hanacchitomocchi

A quick and easy side dish. It has surprisingly reached 5,000 reviews! It was also featured in a vegetable recipe book. Thank you, everyone! The origin of this recipe: Mixing with mayonnaise is easy and tasty, but I wanted to make it a bit healthier with a namul style... though using sesame oil might defeat the purpose (^^;).

I wanted to increase my repertoire of green bento dishes, and came up with this easy microwave dish!!If you microwave it in a heatproof dish, you'll have less washing up to do later. Recipe by Hanacchitomocchi

I'm having fun using shio-kombu to make different variations of namul.The flavors will meld together better if you toss the seasoning while the carrot and shimeji mushrooms are warm. For 4 servings. Recipe by Donpintan

Introducing cuisines for breakfast.*"Namul" is a Korean side-dishToyohira Health Center, City of SapporoRecipe provided: Students in the Translation &Interpretation Seminar, Sapporo University

I wanted to increase my repertoire of daikon radish recipes, so I came up with this recipe that contains ingredients everybody has in their home.After time passes, the daikon will release moisture and soften. Serve as a pickled side dish or in a salad. Recipe by CookLori

Turnips are in season: in spring, from March to May; and in autumn, from October to November. I like juicy spring turnips the best. I normally use smoked salmon or canned tuna, but I used imitation crab sticks to make this dish even cheaper as the consumption tax rate has been raised recently. I won't be defeated by tax increase!Don't add too much salt to season the salad at the end. I normally grind roasted sesame seeds halfway through and sprinkle over the salad, but you can use store-bought ground sesame seeds as well. Recipe by COCOnchino daidokoro

I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat!Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible. Recipe by Shingashi hatake

I was looking for something to go with a steak dish I was trying, called Japanese Steak Rice Bowl. (Japanese Style Steak Rice Bowl https://cookpad.wasmer.app/us/recipes/4643016-japanese-style-steak-rice-bowl ) This Korean cucumber salad looked like it might fit the bill. It was perfect, really added a nice offset to the slightly sweet sauce on the steak. Now to be fair, I'm not a huge fan of cucumbers, it's a take or leave it kind of thing. But I tell you what, this thinly sliced English cucumber, in this light pickle was perfection. I used a medium hot red pepper powder, and it was not spicy. The flavors were fresh and just happen to be perfect with the steak. Without the lime juice, it had a very slight acidic taste, if you want it a tad more, use the lime/lemon juice also.

Good

"Muru" (물) means water. "Nen-myon" (냉면) means cold noodles. "Bibimu" (비빔밥) means mixing."Muru-nen-myon" (물냉면) means cold noodles with soup."Bibi-mu-nen-myon" (비빔 냉면)) means cold noodles dressed with paste such as gochujang without soup.This is "bibi-nu" (비빔밥) of cellophane noodles, cucumber and chicken breast.If you can't find thick cellophane noodles, it's fine to use the thin variety.It looks red, but it is not as spicy red as you think. Gochujang is very spicy, though.Check the spiciness of your Korean chili at first before use. Recipe by pegupepepe

One salad that I ate at a restaurant had peeled cucumbers in it and it was very delicious, so I tried to copy it. I made Korean-style dressing and mixed it with the salad.The key is to peel the skin off the cucumbers. Recipe by Funakoko

I wanted to re-create the kind of salad they serve at Korean barbeque restaurants.The important thing is to massage the vegetables. If you add garlic or chopped green onions, it will become even more authentic!Prepare it in an attractive mixing bowl and bring it straight to the table.I served this once to a friend when she came to visit. She said "I want this all to myself" and actually ate the whole thing by herself! Recipe by Oguchi

I make this this Chinese salad for my family using simple ingredients.The dressing is enough for two cucumbers, but if you like lots of dressing, make more to use for dipping. It's also great on chicken. Recipe by Komomomomo

I decided to try making my own version of the salad that comes with Samgyeopsal at Korean restaurants.You can add tomatoes, tofu, or wakame seaweed to make this dish more filling. One serving is 89 kcal. The recipe makes a lot of dressing, so adjust how much you use for this salad to your taste. Recipe by LazyHata

Spicy! Sweet! Sour! The combination of these flavors really lift your spirits.The crunchy crispy texture is addictive and easy to make.Korean chili pepper isn't painfully hot like Japanese chili pepper, it has a gentle aroma. So it's not too spicy even if you add a lot. It's great on simmered dishes too. It's pretty cheap as well. Recipe by pegupepepe

My mother used to make a similar recipe when I was younger. I was never able to get the recipe from her so this is the best recreation of it.

This is our family's regular side dish.There's nothing difficult to do.When you cook vegetables start with parts of vegetables slow to cook through and add other easy parts later. You need just one sauce pan for making this dish. Recipe by Dannasamaharyourinin

It's an easy but delicious namul made with shredded cabbage that tends to become leftover. Adding a cucumber or boiled carrot will add nice colours to the dish.Using chopped cabbage is also delicious. Cut it however you like it! When you are using the garlic sesame oil (https://cookpad.wasmer.app/en/recipes/147018-homemade-garlic-sesame-oil), mix 1 tablespoon of it with the boiled cabbage. Adjust the flavour with salt and pepper, sprinkle with the roasted sesame seeds, and you're done. Recipe by Heartful Kitchen Rei.

I received a ton of cucumbers, so I came up with this recipe as a way to use them up. My husband loves these too.Diluting the dashida in boiling hot water makes it easier to toss with the cucumbers, but if you're in a hurry, skip this step. Add the dashida once the cucumbers have softened. Add sesame seeds for a tastier finish. Since cucumbers come in different sizes, add the dashida 1 teaspoon at a time to taste. For 2 servings. Recipe by Crepemeter