Jeon Hyun-moo's Oytoast Recipe Weekend Brunch Salted Pollack Cre
This morning, when I was relaxed, I made brunch just for myself. If you love cucumbers, please try it.. It's savory, salty, and delicious
1 serving
Within 30 minutes
꼼지락밥상
Ingredients
  • Cucumber
    2ea
  • a plain bread
    2piece
  • Butter
    little
  • pollack roe
    1T
  • Cream cheese
    2T
  • Salt
    0.5T
  • ground pepper
    little
  • olive oil
    wanted
Cooking Steps
STEP 1/12
Wash thoroughly with coarse salt and slice thinly with a potato knife.
STEP 2/12
Put the cut cucumbers in a bowl and sprinkle 0.5T of salt evenly. Don't put it all in at once, put it in a little and flip it over, put it in a little and flip it over, and repeat it a few times. That way, salt can be sprayed evenly and numb easily.
STEP 3/12
Relax your hands and mix well turning over.
STEP 4/12
Pickled cucumbers can be marinated for about 10 minutes, so bake toast and make pollack cream cheese while the water is drained.
STEP 5/12
Melt the butter in a pan. Bake 2 slices of bread, turning back and forth, until golden brown. I think it's good when it's cooked well. I'll let the well-cooked bread cool.
STEP 6/12
Unlike other toast, it has pollack roe, so it's also called pollack cream cheese toast.
STEP 7/12
Add 1T of pollack roe and 2T of cream cheese and mix well
STEP 8/12
It's been 10 minutes I think it went numb well. Wear plastic gloves and squeeze it. It's delicious when there's no water
STEP 9/12
Spread cream cheese on the chilled toast. Cucumber goes up and pepper goes on, so it's okay not to put it on prettily. Apply it evenly
STEP 10/12
Place pickled cucumbers on bread. There's no way, no way. You can post it however you want.
STEP 11/12
If you grind the pepper and sprinkle it, Jeon Hyunmoo's Oytoast is complete. If you add olive oil, the flavor goes up, up, but I skipped it I think I'll feel it for some reason
STEP 12/12
Instead, on top of the cucumber pollack cream cheese toast, I put a boiled egg like this. The savory taste of the egg went well with the cucumber.
As I said before, I think it's a must-eat recipe for cucumber lovers. Why is this good? That's what I thought. But I think there will be some likes and dislikes. There are people who don't even like the cucumber scent. I don't think it's right to try it hastily just because it's hot these days
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