Hi, this is Jia.
I would like to share my favorite Korean recipes with you.
I've been running Korean cooking class and food tour company in Seoul, Korea for the last 10 years.
I wanted to share my secret recipes which are both easy to make and delicious.
I hope you enjoy my video!

---------------------------------------------------------------------------------------------------------------------------------------------------------------
Vegan cucumber kimchi
Ingredients
Cucumber(Persian cucumbers, large) 4
Onion half
Garlic chive 100g
Garlic, chopped 1 tbsp
Ginger, chopped 1 tsp
Korean chili flakes 4 tbsp
Cane sugar(or brown sugar) 1 tbsp
Salt 1 tsp
Brine
Water 1 liter
Coarse sea salt 3 tbsp

Instructions
1. In a pot add coarse sea salt to water and bring it to a boil
2. Trim cucumbers. Cut off both ends and then cross cut in lengthwise. Remove the seeds from cucumbers using small spoon and then cut them in a big bite sizes. Put the cucumbers in a big bowl
3. When salted water is boiling turn off the heat and pour it over cucumber. Put aside until salted water cools down to a room temperature
4. Prepare other ingredients for cucumber kimchi. Trim and cut garlic chives in 2.5cm(1inch) size. Thinly slice the onion. Chop garlic and ginger
5. Check the cucumbers. When water cools down to a room temperature and if cucumbers are bendable drain water and wash them in cold water. Completely drain water from the cucumbers. Place them in a big bowl
6. Add chili flakes, sugar, ginger, garlic and salt to cucumbers and toss until they’re well colored
7. Combine garlic chives and onion and mix
8. Put cucumber kimchi in a jar or container and place it in room temperature for 2 to 3 hours and then put in a refrigerator. Try to consume in 10 days

More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea

#Howtomake #QuickEasyRecipe #Vegancucumberkimchi

свернуть