蒸し煮（豚ニラもやしの蒸し煮）｜フリーランス料理人の部屋さんのレシピ書き起こし
Freelance chef's room Time required : 15minutes
Cucumber Kimchi ｜ Living Korea Japan IKITERU TV's recipe transcription
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Ingredients
- Cucumber : Two
- onion : 1/2 piece
- Chinese chive : 50g
- (A) Sugar : 2 tablespoons
- (A) Salt : 1 tsp
- (A) Chili pepper for kimchi : 2 tablespoons
- (A) Gochujang : 1 tablespoon
- (A) Grated garlic : 1 tablespoon
- (A) Ajinomoto : a little
- (A) Sesame : Appropriate amount
- (A) Umeshu : a little
- Sesame oil : Appropriate amount
- Salt (for cucumber salt fir) : Appropriate amount
Time required
15minutes
Procedure
-
1)
Prepare the cucumber
01:10
Cut the cucumber into bite-sized pieces.
Put in a bowl, sprinkle with salt and mix well. -
2)
Make sauce
04:25
Put (A) in another bowl, mix well, and add sliced onion and leek cut to about 5 cm.
-
3)
Add the whole
07:29
Add 1 and sesame oil to 2 and mix well to knead.
Serve on a plate and complete.
Point
・ At the beginning, add a little salt and adjust while watching the taste when mixing the whole.
・ Ajinomoto is easier to match with cucumber kimchi than beef dasida.
・ Umeshu is used as a substitute for the plum extract used in Korean cuisine. You can add it to your liking.
・ If you add a lot of sesame oil, it will be fragrant.
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