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Cucumber Oikimuchi ｜ Koh Kentetsu Kitchen [Cooking Researcher Koh Kentetsu Official Channel]'s Recipe Transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

Cucumber : 5-6
Radish : 120g
Carrots : 30g
Chinese chive : 2-3
Apple juice : 1 piece
salt : a little
(A) Spicy cod roe : 60g
(A) Honey : 1 tablespoon
(A) Thread pepper : As appropriate
(A) Pepper powder (or a gang if not) : As appropriate
(A) Grated garlic : 1 piece
(A) Ginger juice : 1 piece

Time required

40minutes

Procedure

1) Prepare the cucumber 01:27
Sprinkle salt on the cucumbers and wash lightly.
Cut off the calyx on both sides.
2) Make a cut in the cucumber 02:07
Cut the cucumber in half and make a cut leaving 1 cm from both ends.
Make a cut so that it becomes a cross.
Arrange in a deep bat.
3) Salt 03:01
Boil water in a pan and add salt to dissolve.
Sprinkle on a bat with cucumbers lined up.
Wrap lightly and weight with a bat.
Let it sit for about an hour.
4) Cut vegetables 04:44
Cut the radish and carrot into small pieces.
Cut the leek into small pieces.
Put everything in a bowl.
5) Make Yangnyeom 05:39
Put (A) in the bowl of 4.
6) Put Yangnyeom in the cucumber 08:07
Wipe off the water on the surface of the salted cucumber in 3.
Put Yangnyeom in the cucumber cut.
Sprinkle apple juice and Yangnyeom pickles and pickle them.
Cool in the refrigerator.

Point

・ Use a deep bat so that the cucumbers can be salted well.
・ By salting in boiling water, the heat is gently applied and the texture is good.
・ Adding honey will increase the richness. Sugar can be used as a substitute.
・ Powdered chili peppers can be gang chili peppers. However, when using a bit of chili pepper, adjust the amount while watching the taste.
・ Wipe off the water on the surface of the salted cucumber, which is the key to a delicious finish.