Bitter Bitter Gourd and Crunchy Cucumber Salad (Yeoju Oimuchim)
Delicious Yeoju Cucumber Salad – Perfect for Lunch Boxes
A delightful salad featuring the unique bitter taste of bitter gourd and the refreshing crunch of cucumber. It’s a wonderful side dish that stimulates the appetite.
Main Ingredients- 1 cucumber
- 1 bitter gourd (Korean melon/Momordica charantia)
Seasoning- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A little minced garlic (to taste)
- A little sesame seeds
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp sesame oil
- A little minced garlic (to taste)
- A little sesame seeds
Cooking Instructions
Step 1
Wash the bitter gourd thoroughly under running water. Cut it in half lengthwise, then use a spoon to carefully scrape out and remove the seeds and pith from the center. This step helps to reduce the bitterness and soften the texture.
Step 2
Slice the prepared bitter gourd into long, bite-sized pieces, about 0.5 cm thick. Wash the cucumber, trim off the ends, and then slice it lengthwise into pieces of similar thickness and length as the bitter gourd. Ensuring similar sizing for both ingredients will create a harmonious texture when mixed.
Step 3
In a mixing bowl, combine all the seasoning ingredients: 1 tablespoon of gochujang, 1 tablespoon of sesame oil, a small amount of minced garlic, and a sprinkle of sesame seeds. Mix them well with a spoon until the seasoning is evenly blended and there are no clumps. Preparing the seasoning mix beforehand allows the flavors to meld beautifully with the vegetables.
Step 4
Add the sliced bitter gourd and cucumber to the bowl with the well-mixed seasoning. Gently toss the ingredients to ensure the seasoning coats everything evenly. Be careful not to mix too vigorously, as this can make the cucumber mushy. Mix gently until well combined. You can serve it immediately, or let it chill in the refrigerator for a while to allow the flavors to deepen further.
