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
홀라Hola
Ingredients
  • Cucumber
    2ea
  • a thick salt
    1T
  • Sugar
    2T
  • Vinegar
    2T
  • the head of a team
    1-2t
Video
Cooking Steps
STEP 1/7
Rub 2 cucumbers with 2T of thick salt,
Wash it with cold water and drain it with a sieve. (Remove the spines.)
STEP 2/7
Divide the cucumber into quarters and remove the middle seeds.
STEP 3/7
Mix cucumber with a little bit of coarse salt (about 1T), then marinate for about 30 minutes.
STEP 4/7
Create a pickle sauce.
(Mix 2T of sugar, 2T of vinegar, and 1t-2t of bean paste.)
STEP 5/7
Rinse cucumbers in cold water and strain them in a strainer tray.
STEP 6/7
Put the cucumber in the pickle sauce and marinate for about 30 minutes.
STEP 7/7
You can keep it cold in the refrigerator and eat it.
I made white cucumbers and skipped the process of tapping cucumbers, The sauce is soaked in well. If you're going to make it blue cucumber, you'd better tap the cucumber.
Cooking review
5.00
score
  • 322*****
    score
    It's delicious!
    2022-08-25 19:44
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