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Korean-style Spicy Cucumber and Cellophane Noodle Salad

Korean-style Spicy Cucumber and Cellophane Noodle Salad

It has been hot every day. After it's done, chill in the fridge and mix just before serving. It tastes sweet and spicy at the same time and you will love this. Eat well and stay strong during the hot days!

Ingredients: 3-4 servings

Ingredients
Cucumber
about 3 (about 260 g)
Cellophane noodles (dried)
70 g
Chicken breast
130 g
Finely julienned leek (the white part only)
about 20 cm long, using only the outer skins
Green onions or scallions
about 5 to 6 cm long, roughly chopped
Dressing
Gochujang
3 heaped teaspoons
Sugar
11/2 heaped teaspoons
Vinegar
3 tablespoons
Soy sauce
2 tablespoons
Toasted white sesame seeds
3 tablespoons
Sesame oil
2 tablespoons
Roughly chopped Japanese leek
The leftover inside part whose outside is used for thinly julienned ones
Finely chopped ginger
from about 8 slices
Chopped garlic
1 clove
Grated garlic
just a tiny amount
Korean chili powder (fine)
1 heaped tablespoon
Other ingredients
Salt, sake and black pepper for chicken poaching liquid
to tatse
Sesame oil for the cellophane noodles
as needed
Korean chili powder for finishing (coarse, optional)
about 3 pinches

Steps

1. I like to use thick cellophane noodles for this recipe. They keep their shape.
2. Slice the cucumbers slightly thickly and diagonally. Soak in salted water for about 2 minutes. Rinse and drain well or pat dry.
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.
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.
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.
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.
7. These are the prepared ingredients.
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.
9. Mix the vegetables with the other seasonings to make the dressing.
10. Mix well and add a tiny amount of grated garlic. Do not forget this.
11. When you finish the preparation chill everything in the fridge. Lukewarm ingredients won't make a tasty salad.
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.
13. Put the cucumber and chicken breast into the dressing bowl and mix well with your hands.
14. Add the Japanese leek at the end. Mix with your hands. Transfer to the serving plate.
15. Place the thinly julienned white part of the Japanese leek and Korean chili powder on top. Done.
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?
17. According to the kids there are different spiciness in the chili. Check the taste first and adjust.

Story Behind this Recipe

"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.