Chewy Bean Curd Stick and Crispy Cucumber Salad (Oi Puju Muchim)
Stay Healthy This Summer with ‘Oi Puju Muchim’ (Cucumber Bean Curd Salad)
We’ve made a refreshing cucumber salad using pu-ju, a healthy ingredient! This dish offers a delightful chewy texture from the pu-ju and is a perfect summer delicacy that doesn’t compromise on health. Enjoy the unique combination of flavors and textures.
Main Ingredients
- 1 cucumber
- 25g dried bean curd sticks (pu-ju)
Seasoning
- 1.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp sugar
- 1 clove garlic, minced
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- 0.5 tsp vinegar (adjust to taste)
- 1.5 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp sugar
- 1 clove garlic, minced
- 1 tsp roasted sesame seeds
- 1 tsp sesame oil
- 0.5 tsp vinegar (adjust to taste)
Cooking Instructions
Step 1
Preparation is key! To rehydrate the dried bean curd sticks (pu-ju), soak them in cold water for about 3 hours, or in hot water for approximately 50 minutes for a quicker method. It’s recommended to change the soaking water 2-3 times during this process. Follow the package instructions for the best results.
Step 2
Wash the cucumber thoroughly. Gently rub it with coarse salt to remove any dirt or residue; this also helps to make the cucumber crisper. After washing, make sure to pat it completely dry.
Step 3
Once the bean curd sticks are fully rehydrated, squeeze out as much excess water as possible with your hands. If they remain too moist, the salad might taste diluted, so this step is crucial.
Step 4
Cut the dried cucumber into bite-sized pieces. Slicing it lengthwise first, then into 2-3 pieces, makes it easier to mix with the dressing and eat.
Step 5
Cut the squeezed bean curd sticks into pieces similar in size to the cucumber. For a softer texture, you can also tear them into thinner shreds by hand. This helps the seasoning penetrate better and enhances the overall mouthfeel.
Step 6
In a mixing bowl, combine the prepared cucumber and bean curd sticks. Add all the seasoning ingredients except for the vinegar: gochujang, sugar, minced garlic, roasted sesame seeds, and sesame oil. Gently mix everything together with your hands, ensuring the dressing coats all the ingredients evenly. Be careful not to mash the cucumber.
Step 7
Finally, add the vinegar and mix gently once more. The vinegar adds a lovely tang to the salad. Feel free to adjust the amount of vinegar to your preference for a more or less sour taste. Mix well to achieve your desired flavor profile.