Chef Yeo Kyung-ok's recipe for making Chinese pickled cucumbers
Pickled cucumber that you can meet at a Chinese restaurant.
Every time I ate it, I thought it would be simple, but I was wondering how to make it,
Chef Yeo Kyung-ok (Chef Yeo Kyung-rae's brother) came out from Choi Yobi (Best Cooking Competition) and told me.
I did it right away, yes! You said it tastes like this.
It's super easy to make.
Especially, unlike malahwang, it doesn't contain garlic and chili oil
It's clean and you can eat it easily before you go out.
It goes well with Bo-kum-bap (fried rice). ^^
3 serving
Within 30 minutes