Cucumber kimchi with cool soup (to beat the heat)
dongchimi soup made of cucumbers
6 serving
Within 60 minutes
밥솥개미
Ingredients
  • Cucumber
    300g
  • onion
    200g
  • Cheongyang red pepper
  • leek
    1handful
  • Water
    500ml
  • Salt
    2T
  • garlic powder
    2t
  • Sugar
    1T
  • ginger powder
    0.5t
Cooking Steps
STEP 1/8
Cut 2 cucumbers about 300g into as thin pieces as possible. Approximately 3mm thick
STEP 2/8
Add 2T of regular salt and marinate for 30 minutes
STEP 3/8
While the cucumber is being pickled, slice 200g of onion
STEP 4/8
Add 2t of ground garlic (garlic powder), 1t of sugar, 0.5t of ginger powder (liver ginger), and Cheongyang red pepper
*If you don't want spicy taste, you can take out Cheongyang red pepper
STEP 5/8
Please cut a handful of green onions about 4cm long.
STEP 6/8
Squeeze the water out of the pickled cucumber and add it together
STEP 7/8
Mix cucumber and all ingredients
STEP 8/8
Pour 500ml of water and ferment in the refrigerator for about a week. The ginger flavor may be uncomfortable at first, but after fermentation, it melts completely and tastes good
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