umma’s refreshing oi naeng guk (oi nang guk)

This is a best summer side dish. It’s light, tangy, and refreshing. Mom

used to make a big bowl of this and we used to eat it alone, no rice,

no noodles, just oi naeng guk. Best of all, it’s easy to make and the

clean up is a breeze.

It is traditionally served with rice but I like soba noodles with it as well.

Ingredients

1. •1 Large cucumber, matchsticks
   

2. •2 Cloves garlic, finely minced
   

3. •1 Scallion, chopped
   

4. •1 Red chili pepper, seeded and chopped
   

5. •2 Teaspoons salt
   

6. •1 Teaspoon fish sauce
   

7. •2 Teaspoons distilled vinegar
   

8. •1 Tablespoon sugar
   

9. •1/2 Teaspoon kochu garu (Korean hot pepper powder)
   

10. •1 Teaspoon sesame seeds
    

11. •2 Cups water
    

Directions

In a mixing bowl, add all ingredients except water and thoroughly mix. Pour in a little bit of water at a time, stirring after each pour.

Add 5-8 ice cubes and serve with rice and other bahn chan.

cool as cucumber soba noodles

This is umma’s refreshing oi naeng guk recipe (above) over soba noodles, super easy, super fast. Make the soba noodles according to package directions.

Rinse with cold water and pour the oi naeng guk (recipe above) over the noodles. Top it with crushed seaweed.

It’s similar to umma’s mul naeng myeon but with thicker noodles minus sesame seed/oil and meat.

It’s a great dish for vegetarians.

kickin’ mac daddy salad

Ingredients

1. •16 ounces macaroni pasta
   

2. •1 Cup mayonnaise
   

3. •3 Cloves garlic, minced
   

4. •3 Tablespoons yellow mustard
   

5. •1 Teaspoon white vinegar
   

6. •1/4 Cup dill relish
   

7. •1 Red onion, minced
   

8. •2 Tablespoons pickled jalapeno peppers
   

9. •2 Tablespoons pimentos
   

10. •2 Tablespoons green olives
    

11. •3/4 Cup celery, diced
    

12. •3 Hard boiled eggs, peeled and diced
    

13. •2 Tablespoons salt
    

14. •1 Teaspoon coarsely cracked black pepper
    

15. •Dashes of hot sauce
    

Directions

In a medium-size pot, boil water and add salt. Add pasta, cook al dente. Drain and rinse in cold water. Repeat until the pasta is cold.

In a mixing bowl whisk together mayonnaise, garlic, mustard, vinegar, and dill relish. 

Set aside.

In a large bowl, add the pasta, onion, jalapeno peppers, pimentos, olives, celery, and eggs. Season with salt and pepper. Add dashes of hots sauce and pour the mayonnaise mixture evenly. Gently combine thoroughly. Place in refrigerator and chill for 1 hour and allow al the  flavors to soak in.

Coming Soon

summer time shrimp and veggies medley with ginger soy sauce

dad’s double-fisted burgers

Umma’s Mul Naeng Myeon (Nang Myun) with the Works

Umma’s Famous Bul Go Gi and Gooey Fingers Kalbi

Umma’s Picnic Ready Kim Bop (Kim Bap), Kimchi Version

HJ’s Veggies and Tofu Vermicelli Extravaganza