Pairs well with Spicy and Tangy Olive Salad (올리브무침)
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Spicy and Tangy Olive Salad (올리브무침)
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A unique Korean side dish featuring briny olives mixed with a spicy and tangy seasoning. Enhanced with nutty sesame, smooth garlic, and flavorful diced onion, this dish offers a delicious umami-packed accompaniment perfect for rice, meat dishes, or as a wine snack.
00:00:10 total
Serves 3
easy
Sides / Appetizer
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Ingredients
- olives - 460 g (2 bottles, about 230g each)
- red chili powder (gochugaru) - 2 tablespoons (2 tablespoons)
- sesame seeds - 2 tablespoons (2 tablespoons, ground)
- garlic - 1 tablespoon (1 tablespoon, minced or ground)
- onion - 1/4 piece (1/4, finely diced)
- white balsamic vinegar - 2 tablespoons (2 tablespoons)
- olive oil - 1 tablespoon (1 tablespoon)
- oligodang (oligosaccharide syrup) - 1 tablespoon (1 tablespoon)
Instructions
- Drain Olives: Place olives in a sieve or colander to drain excess water. Optionally, lightly crush the olives to allow the seasoning to penetrate better.
- Prepare Ingredients: Finely dice the onion and grind the sesame seeds until fine.
- Mix Seasoning: In a mixing bowl, combine the drained olives, ground sesame seeds, minced garlic, red chili powder, diced onion, white balsamic vinegar, olive oil, and oligodang. Mix gently to combine all ingredients evenly.
- Serve: Enjoy as a side dish with rice or paired with meat dishes. For enhanced flavor, refrigerate and let the salad marinate for 1 to 2 days before serving.
