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    Side Dishes

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    Cath Ofilas
    This document contains recipes for four Korean side dishes: kimchi, oijangajji (pickled cucumbers), oijangajji muchim (pickled cucumber salad), and musaengchae (seasoned radish strips). The recipes provide lists of ingredients and step-by-step instructions for making each dish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd

    Side Dishes

    Uploaded by

    Cath Ofilas
    31 views2 pages
    This document contains recipes for four Korean side dishes: kimchi, oijangajji (pickled cucumbers), oijangajji muchim (pickled cucumber salad), and musaengchae (seasoned radish strips). The recipes provide lists of ingredients and step-by-step instructions for making each dish.

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    © Attribution Non-Commercial (BY-NC)

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    This document contains recipes for four Korean side dishes: kimchi, oijangajji (pickled cucumbers), oijangajji muchim (pickled cucumber salad), and musaengchae (seasoned radish strips). The recipes provide lists of ingredients and step-by-step instructions for making each dish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    31 views2 pages

    Side Dishes

    Uploaded by

    Cath Ofilas
    This document contains recipes for four Korean side dishes: kimchi, oijangajji (pickled cucumbers), oijangajji muchim (pickled cucumber salad), and musaengchae (seasoned radish strips). The recipes provide lists of ingredients and step-by-step instructions for making each dish.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

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    Ingredients:
    Cabbage or Chinese cabbage, salt, hot pepper flakes, fish sauce, sugar, garlic, green onions, and carrot.

    Directions:

    1. Cut 2 pounds of cabbage into thin strips about 2-3 inches in length and ¼ inch wide. Place into a large bowl.
    2. Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to properly salt the cabbage.
    3. Set aside for 10 minutes.
    4. Make kimchi paste by mixing these ingredients in a bowl:
    1/3 cup hot pepper flakes,
    1 tbs sugar,
    ¼ cup fish sauce,
    ¼ cup minced garlic,
    3-4 stalks of chopped green onion (1/3 cup worth),
    ¼ cup¶s worth of julienned carrot
    5. Wash and rinse the salted cabbage in cold water a couple of times. Drain the water.
    6. Mix the kimchi paste into the cabbage thoroughly.
    7. Put the kimchi into a container, jar, or plastic bag.

    Oijangajji

    Ingredients:
    Kirby cucumbers (5 pound: 2.5 kilograms), water, kosher salt, vinegar, apples

    1. Wash and drain 5 pounds of cucumbers.


    2. In a large pot put 9 cups water, 1 cup salt, and 1 cup vinegar.
    3. Remove the cores from two small apples. Slice the apples thinly and put them into the pot.
    4. Stir the pot of brine and apple slices with a wooden spoon until the salt on the bottom of the pot has dissolved.
    5. Bring to a boil over high heat for about 40 minutes.
    6. Strain the cooked apples.
    7. Put the cucumbers into the hot brine. Turn them over with a wooden spoon
    8. Let the pot sit until the brine cools down.
    9. Move the cucumbers into a glass jar and pour the brine over the cucumbers.
    10. Close the lid and let it sit for 12-24 hours at room temperature
    11. Drain the cucumbers by pouring out the brine into a pot.
    12. Boil the brine again for 10 minutes to sterilize it.
    *tip: leave the cucumber in the jar
    13. Turn off the heat and let the brine cool down.
    14. Pour the brine into the cucumbers and refrigerate it.
    *tip: Wait at least 1 week to start eating

    Oijangajji Muchim

    Ingredients:
    2 pickled cucumbers (about ¾ to 1 cup), hot pepper flakes, garlic, green onion, green chile pepper, honey, sesame oil, roasted sesame seeds

    Directions:
    1. Slice 2 cucumber pickles thinly and put them into a mixing bowl.
    2. Add 1-2 ts of hot pepper flakes, 1 clove of minced garlic, 1 tbs chopped green onion, 2 ts chopped green chile pepper, ½ ts honey, and
    ½ ts sesame oil. Mix well with your hand.
    3. Transfer to a serving bowl and sprinkle ½ tbs roasted sesame seeds.

    Musaengchae

    Ingredients:
    Korean radish (or daikon), salt, vinegar, hot pepper flakes, sugar, garlic, green onion, sesame seeds.

    Directions:

    1. Peel a radish and cut it into thin matchsticks.


    2. Put 3-3½ cups of radish matchsticks into a large bowl.
    3. Add 1 tbs kosher salt and mix it by hand. Set aside for 5 minutes
    4. Squeeze out any excess water from the radish strips.
    5. Add 2 cloves of minced garlic, 1 stalk of chopped green onion, 1 tbs vinegar, 2 ts hot pepper flakes, and 2 ts sugar.
    6. Mix together by hand until well combined.
    7. Add 1 ts roasted sesame seeds and mix it up a bit more.

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