Cucumber, how to make crunchy water kimchi, I love a bowl of coo
I made water kimchi with cucumber and crunchy pepper for summer kimchi. Cook it moderately and when you don't want to eat it because of the heat, you can eat it with noodles. It's very good to eat instead of soup. Even the last bite is crispy and refreshing cucumber, crispy red pepper water kimchi.
6 serving
Within 60 minutes
어부동김반장
Ingredients
  • Cucumber
    4ea
  • Crunchy red pepper
    12ea
  • Radish
    300g
  • leek
    1handful
  • Paprika
    1/2ea
  • Paprika
    1/2ea
  • onion
    1ea
  • Cheongyang red pepper
    3ea
  • a sun-dried salt
    3spoon
  • Sugar
    little
  • plum extract
    1/2cup
  • Garlic
    5piece
  • Flour
    1spoon
Cooking Steps
STEP 1/11
Cucumber can be pickled in whole, but I cut it in half because it looks a little big.
Boil 1 spoonful of bay salt in 2 cups of water.
Then put the cucumber in hot water and marinate it for about 2 hours.
If you pickle cucumbers in hot water, they will be crunchy until they are finished.
STEP 2/11
Remove the top of the crunchy pepper and cut it in half to remove the seeds.
STEP 3/11
Dissolve 1 spoon of flour in 1 cup of water and microwave the wrap for 30 seconds.
Then, take it out, mix it well, and heat it for 30 seconds to make thick flour paste.
STEP 4/11
Cut radish, chives, and paprika into similar sizes
Cut the garlic into pieces and put it back in the pack.
Cut the cheongyang pepper in half and put it in when you pour the kimchi soup at the end, it tastes spicy.
STEP 5/11
Cut vegetables except garlic and cheongyang pepper
Add flour glue, one spoon of bay salt, and two spoon of plum syrup and mix.
STEP 6/11
It's better to season it a little bit.
STEP 7/11
Wash the pickled cucumbers once
Leave about 1cm on one side and cut into 4 pieces and drain.
STEP 8/11
Add kimchi sauce to the crunchy pepper.
STEP 9/11
Add kimchi sauce to cucumbers.
STEP 10/11
Put it in the kimchi container one by one.
STEP 11/11
Put 2 pieces of kelp in 2 liters of water and leave it for about an hour, and then take out the kelp
Season with 3 spoons of bay salt, a cup of plum syrup, and a little sugar.
Make kimchi soup so that it's sweet and not too salty and pour it in.
Leave it at room temperature for half a day and put it in the kimchi refrigerator.
You have to soak cucumbers in hot salt water so that you can taste the crunchy cucumbers until the last bite. Be careful not to be too salty when making kimchi soup because the basic liver is cut in the cucumber and kimchi sauce. It's very delicious even if it's cooked thoroughly. Personally, I think crunchy peppers are much better.
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