K for Korea. It was tricky choosing a dish for this country for my husband had spent many years in this country and I wanted to get the taste as authentic as possible. Making just a Kimchi (or a cabbage pickle) representing Korea was... well, just not me. I mean, I love Oriental flavours but vinegar is not one of my strong points, and Kimchi without vinegar.... Ughhhh.. One may not as well make it.
The spouse then suggested so many dishes he remembered by taste, and not so much by name. As I was traversing through PJ's blog, I called out to him, and bang on, this was one dish he used to relish a lot, albeit with a lot more spice and punch. Tofu, bean sprouts, sea weed, scallions, radish, soya sauce and soya bean are some of the major ingredients in Korean veg cuisine. So, it was Oo Ee Mu Chim (Cucumber Salad) for Korea
This is a quick salad to put together for parties or potlucks. Me and S had it as a whole meal by itself, and it was quite filling. I quite liked the crunch from the roasted and crushed peanuts and the earthiness from the roasted sesame seeds. Those with nut allergy can skip the addition of nuts, but the taste would vary quite a bit. Thanks PJ for the recipe. we are sure it would add to my salad menu list. Sending this dish to the World Blogging Marathon. Cant believe we are already on the 11th day - almost midway through the 26 letters of the Alphabet !
As always, quick facts about the country, helped along by Wiki...
- Located on the Korean Peninsula, Korea is bordered by China to the northwest and Russia to the northeast. It is separated from Japanto the east by the Korea Strait and the Sea of Japan (East Sea).
- "Korea" is the modern spelling of Corea, a name attested in English as early as 1614.
- Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in southern Manchuria and the Korean peninsula, Korean cuisine has evolved through a complex interaction of the natural environment and different cultural trends.
- Grains have been one of the most important staples to the Korean diet. Early myths of the foundations of various kingdoms in Korea center on grains. One foundation myth relates to Jumong, who received barley seeds from twodoves sent by his mother after establishing the kingdom of Goguryeo
- Korean foods can be largely categorized into groups of "main staple foods" "subsidiary dishes", and "dessert" The main dishes are made from grains such as bap (a bowl of rice), juk (porridge), and guksu (noodles).
|Location map of Korea|
Lets get to today’s dish now…
Country : Korea
Dish : Oo Ee Mu Chim (Korean Cucumber Salad)
Prep time : 20 mins | Cooking time : Nil | Serves : 2
Accompaniments : Nil (if as part of a meal, serve with steamed rice and stew)
Adapated from : PJ’s recipe
- Cucumbers – sliced thin or diced into small cubes
- Topping : Roasted and crushed peanuts, roasted sesame seeds
- Lemon juice
- Rice Vinegar
- Crushed black pepper
- Salt – to taste
- Honey – 1 tsp
- Garlic – 1 large pod, minced
- Soya sauce – 1 tsp
- Chilli powder – ½ tsp (I didn’t use)
Mix all the ingredients for the dressing. Chill cucumbers and cube / slice them
Before serving, toss the cucumbers in the dressing.
Top with roasted sesame seeds and crushed peanuts and serve immediately
Lets see what my fellow marathoners have cooked today !