‘Namul’ is a Korean dish of vegetables. Similar to Japan’s ‘Aemono’, it is basically seasoned vegetables. I often use Salt, Garlic and Sesame Oil to season ‘Namul’ dishes. Today I added some Chilli Flakes as well. This dish is very quick and easy to prepare and it can be a perfect side dish. You may wish to add a small amount of Vinegar and Soy Sauce.

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Makes

4 Servings

Ingredients

1 Continental Cucumber *about 300g
4 tablespoons Dried Cut Wakame
1/4 to 1/2 teaspoon Salt
1 small clove Garlic *grated
1/8 teaspoon Chilli Flakes *optional
1 tablespoon Sesame Oil
1 tablespoon Toasted Sesame Seeds
1/2 teaspoon Asian Chicken Bouillon Powder
1 teaspoon Rice Vinegar

Method

1. Soak Dried Cut Wakame in cold water in a bowl until soft. Drain and squeeze to remove excess water.
2. Cut Cucumber in half lengthways, and cut diagonally into 4-5mm thick slices. Place in a mixing bowl, add Salt, and mix to combine. Alter the amount of Salt depending on the size of Cucumber.
3. Add Wakame and all other ingredients, and mix well to combine. Serve immediately OR before a lot of water comes out of the Cucumber.