Korean pickled cucumber

By RosendoMcClure

Korean pickled cucumber
It is a good choice to eat mung bean porridge or small bean porridge with some appetizers in summer. It is both appetizers, oil-free and crispy. Today, make a delicious porridge dish "Korean pickled cucumber". This dish does not require fermentation and only needs to be marinated for two hours. The specific procedures are as follows;

Recipe Recommendations

  • carrots 150 grams
  • garlic 35 grams
  • ginger 20 grams
  • green apple 100 grams
  • dried chili powder 10 grams
  • salt 25 grams
  • MSG 2 grams
  • white sugar 25 grams
  • fish sauce 10 grams
  • white rice vinegar 20 grams

Steps for Korean pickled cucumber

  • Make  step 0
    1
    Cut the cucumber into diamond-shaped pieces, cut the carrot into diamond-shaped pieces, mix the chopped cucumber and carrot, add salt into it and mix well, then cover it with plastic wrap and place it in the refrigerator for two hours.
  • Make  step 1
    2
    Beat the garlic, peel the ginger, and chop it into pieces. Mix the two and place them in a garlic mashing jar and mash them until they are shredded.
  • Make  step 2
    3
    Cut the green apples into small pieces (they should be peeled, I forgot, hehe) and place them in the garlic mashing jar and mash them.
  • Make  step 3
    4
    Pour the mashed garlic, minced ginger and mashed apple into the cooking basin, add dried chili powder and shredded dried chili peppers, and then add white sugar and monosodium glutamate.
  • Make  step 4
    5
    Then add appropriate amount of white vinegar, then add fish sauce and mix well.
  • Make  step 5
    6
    Squeeze the marinated cucumbers and carrots to dry, then pour in the mixed sauce and mix well, cover it with plastic wrap, and place it in the refrigerator and marinate again for two hours.
  • Make  step 6
    7
    After marinated, you can take it out and put it on a plate. Use it as a side dish for porridge. It can be eaten with any porridge.
  • Korean pickled cucumber Make Tips

    Characteristics of the small dishes: rich garlic aroma, crispy food, salty, sweet and sour, slightly spicy, with a slight aroma of fruit and seafood. Warm tips: 1. When marinating cucumbers, add more salt appropriately, so that more water in the cucumber can be drained out. After marinating, you must squeeze out the water, otherwise the salty taste will be too heavy, and it will be too salty. It will be delicious. 2. In addition to the above seasonings, you can also add some cooked dried fish, such as anchovies or whitebait, to make the taste better. Anchovies or whitebait should be cooked in the oven in advance, otherwise the smell will be too strong. 3. Apples should choose crispy ones with sweet and sour flavors. This Korean dish "Korean Pickled Cucumber" is ready with a large fried spoon. It is quite good to use with porridge, and it can also be used as a side dish. It is also great! For friends 'reference!