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Korean-style Spicy Cucumber And Cellophane Noodle Salad Recipe

Korean-style Spicy Cucumber and Cellophane Noodle Salad Recipe
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Serving : 3
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Prepare the ingredients before making Korean-style Spicy Cucumber and Cellophane Noodle Salad in your home. Then, follow these steps below to serve Korean-style Spicy Cucumber and Cellophane Noodle Salad for your family or friends.

Ingredients: Korean-style Spicy Cucumber and Cellophane Noodle Salad

  • Ingredients
  • 3 Cucumber
  • 70 grams Cellophane noodles (dried)
  • 130 grams Chicken breast
  • 20 cm long, using only the outer skins Finely julienned leek (the white part only)
  • 5 to 6 cm long, roughly chopped Green onions or scallions
  • Dressing
  • 3 heaped teaspoons Gochujang
  • 1 1/2 heaped teaspoons Sugar
  • 3 tbsp Vinegar
  • 2 tbsp Soy sauce
  • 3 tbsp Toasted white sesame seeds
  • 2 tbsp Sesame oil
  • 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
  • 1 from about 8 slices Finely chopped ginger
  • 1 clove Chopped garlic
  • 1 just 1 dash Grated garlic
  • 1 heaped tablespoon Korean chili powder (fine)
  • Other ingredients
  • 1 to tatse Salt, sake and black pepper for chicken poaching liquid
  • 1 Sesame oil for the cellophane noodles
  • 3 pinch Korean chili powder for finishing (coarse, optional)

How to Make Korean-style Spicy Cucumber and Cellophane Noodle Salad

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Korean-style Spicy Cucumber and Cellophane Noodle Salad in your home by yourself.

    Step 1
  • I like to use thick cellophane noodles for this recipe. They keep their shape.
  • Step 2
  • Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry.
  • Step 3
  • If your cucumbers have a lot of seeds or are too ripe, scrape the seeds with a spoon. Then soak in the salted water.
  • Step 4
  • Add salt, pepper and sake to the water for poaching the chicken breast. Add the leftover Japanese leek too. Put in the chicken breast and bring to the boil over a high heat. After bringing to the boil, turn the heat down to low and cook for about 1minute.
  • Step 5
  • Remove the pan from the heat and leave to cool. After cooling take the chicken out of the poaching liquid and shred the meat.
  • Step 6
  • Cook the noodles following the instructions and rinse. Drain well (or squeeze) and mix with a little sesame oil to prevent from sticking to each other.
  • Step 7
  • These are the prepared ingredients.
  • Step 8
  • These are the vegetables for the dressing -Ginger, garlic and the core of the leftover Japanese leek. Except from the Japanese leek, chop the vegetables finely.
  • Step 9
  • Mix the vegetables with the other seasonings to make the dressing.
  • Step 10
  • Mix well and add a tiny amount of grated garlic. Do not forget this.
  • Step 11
  • When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad.
  • Step 12
  • Just before serving. Take 3 tablespoons of the dressing and mix the noodles with it. Mix roughly with your hand and transfer to a serving plate.
  • Step 13
  • Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
  • Step 14
  • Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate.
  • Step 15
  • Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done.
  • Step 16
  • It looks very red, but it's actually not as spicy hot as it looks. Gochijang may be the hottest thing in the whole dish?
  • Step 17
  • According to the kids there are different spiciness in the chili. Check the taste first and adjust.
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