Recipe of Ultimate Korean-style Spicy Cucumber and Cellophane Noodle Salad

Hello everybody, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Steps to Prepare Award-winning Korean-style Spicy Cucumber and Cellophane Noodle Salad. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Korean-style Spicy Cucumber and Cellophane Noodle Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Korean-style Spicy Cucumber and Cellophane Noodle Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Korean-style Spicy Cucumber and Cellophane Noodle Salad is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must prepare a few ingredients. You can cook Korean-style Spicy Cucumber and Cellophane Noodle Salad using 22 ingredients and 17 steps. Here is how you can achieve that.

"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

Ingredients and spices that need to be Make ready to make Korean-style Spicy Cucumber and Cellophane Noodle Salad:

1. Ingredients
2. 3 Cucumber
3. 70 grams Cellophane noodles (dried)
4. 130 grams Chicken breast
5. 20 cm long, using only the outer skins Finely julienned leek (the white part only)
6. 5 to 6 cm long, roughly chopped Green onions or scallions
7. Dressing
8. 3 heaped teaspoons Gochujang
9. 1 1/2 heaped teaspoons Sugar
10. 3 tbsp Vinegar
11. 2 tbsp Soy sauce
12. 3 tbsp Toasted white sesame seeds
13. 2 tbsp Sesame oil
14. 1 the leftover inside part whose outside is used for thinly julienned ones Roughly chopped Japanese leek
15. 1 from about 8 slices Finely chopped ginger
16. 1 clove Chopped garlic
17. 1 just 1 dash Grated garlic
18. 1 heaped tablespoon Korean chili powder (fine)
19. Other ingredients
20. 1 to tatse Salt, sake and black pepper for chicken poaching liquid
21. 1 Sesame oil for the cellophane noodles
22. 3 pinch Korean chili powder for finishing (coarse, optional)

Steps to make Korean-style Spicy Cucumber and Cellophane Noodle Salad

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.

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So that is going to wrap this up for this special food Step-by-Step Guide to Prepare Super Quick Homemade Korean-style Spicy Cucumber and Cellophane Noodle Salad. Thanks so much for reading. I'm sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!

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