▲ 161 ▼ Version 2 of the Korean fried chicken (lemmy.world) submitted 1 week ago by a4ng3l@lemmy.world to c/cooking@lemmy.world 19 comments fedilink hide all child comments With rice, cucumber and kimchi :) I had some eggplant laying around so I made them in a side with a miso glaze.
[–] humble_boatsman@sh.itjust.works 1 point 1 week ago (1 child) Im interested in your process for the cucumbers. Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what? permalink fedilink source hideshow 2 child comments replies: [–] a4ng3l@lemmy.world [S] 5 points 1 week ago (1 child) Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what? Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning. Before serving I add sesame oil & toasted sesame seeds. That's one of the things I sometimes prep during weekends in batch & I keep them in containers. permalink fedilink source parent hideshow 2 child comments replies: [–] mumblerfish@lemmy.world 1 point 1 week ago (1 child) They last well for a whole week? permalink fedilink source parent hideshow 2 child comments replies: [–] a4ng3l@lemmy.world [S] 2 points 1 week ago They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots. permalink fedilink source parent
[–] a4ng3l@lemmy.world [S] 5 points 1 week ago (1 child) Did u pickle those cucumbers and serve with sesame seeds? They look glazed some what? Super simple. I cut them in stripes, removing a bit of the core part with seeds and I cut them in ~4cm sticks. I put some salt on them for about 1/2 hour. It firm them a bit. I discard the cucumber water that drains in the bowl. Then equal part low sodium light soy sauce and rice vinegar. For 1 cucumber I us 2x 4 spoons. I let them a bit in the fridge so they absorb the seasoning. Before serving I add sesame oil & toasted sesame seeds. That's one of the things I sometimes prep during weekends in batch & I keep them in containers. permalink fedilink source parent hideshow 2 child comments replies: [–] mumblerfish@lemmy.world 1 point 1 week ago (1 child) They last well for a whole week? permalink fedilink source parent hideshow 2 child comments replies: [–] a4ng3l@lemmy.world [S] 2 points 1 week ago They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots. permalink fedilink source parent
[–] mumblerfish@lemmy.world 1 point 1 week ago (1 child) They last well for a whole week? permalink fedilink source parent hideshow 2 child comments replies: [–] a4ng3l@lemmy.world [S] 2 points 1 week ago They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots. permalink fedilink source parent
[–] a4ng3l@lemmy.world [S] 2 points 1 week ago They evolve through a whole week... They tend to be a bit less crunchy but they get more pickly. They don't age as well as say pickled red oignons or carrots. permalink fedilink source parent
