By Elissa Wa
Cut the cucumbers into finger-length pieces. Slice a deep cross into each piece without cutting all the way through.
Bring 1 liter of water to a boil and dissolve coarse salt.
Pour the hot salt water over the cucumbers and let them brine for 1 hour.
Meanwhile, thinly slice the onion. Cut the chives to match the length of the cucumber pieces.
In a small pot, mix 1 tbsp of sweet rice flour with 200ml water. Simmer over low heat to make a rice paste, stirring until thickened. Let it cool.
In a mixing bowl, combine the gochugaru, anchovy sauce, minced garlic, salted fermented shrimp, plum syrup, and the cooled rice paste. Mix well to make the seasoning.
Drain the cucumbers. Stuff the seasoning between the slits of each cucumber, and coat the outside as well.
Place the stuffed cucumbers in an airtight container. Let them ferment at room temperature for half a day to one full day.
Store in the fridge and serve chilled.
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By Elissa Wa
This recipe is ready in 70 and features cucumbers, garlic chives, onion and other delicious ingredients. Contains 500 calories total.
Cut the cucumbers into finger-length pieces. Slice a deep cross into each piece without cutting all the way through.
Bring 1 liter of water to a boil and dissolve coarse salt.
Pour the hot salt water over the cucumbers and let them brine for 1 hour.
Meanwhile, thinly slice the onion. Cut the chives to match the length of the cucumber pieces.
In a small pot, mix 1 tbsp of sweet rice flour with 200ml water. Simmer over low heat to make a rice paste, stirring until thickened. Let it cool.
In a mixing bowl, combine the gochugaru, anchovy sauce, minced garlic, salted fermented shrimp, plum syrup, and the cooled rice paste. Mix well to make the seasoning.
Drain the cucumbers. Stuff the seasoning between the slits of each cucumber, and coat the outside as well.
Place the stuffed cucumbers in an airtight container. Let them ferment at room temperature for half a day to one full day.
Store in the fridge and serve chilled.
Calories per Serving: 500
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