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A super simple, refreshing, and spicy Korean side dish made with crisp English cucumbers. It's a quick banchan that perfectly balances spicy, salty, and slightly sweet flavors, making it an ideal companion for BBQ.
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Slice the cucumber, onion, and green onion. → Mince the garlic and add to the vegetables. → Add soy sauce, hot pepper flakes, sesame oil, sesame seeds, and sugar. → Mix well until the sugar dissolves and serve immediately.
Slice the cucumber, onion, and green onion. → Mince the garlic and add to the vegetables. → Add soy sauce, hot pepper flakes, sesame oil, sesame seeds, and sugar. → Mix well until the sugar dissolves and serve immediately.
A super simple, refreshing, and spicy Korean side dish made with crisp English cucumbers. It's a quick banchan that perfectly balances spicy, salty, and slightly sweet flavors, making it an ideal companion for BBQ.
Cut the washed English cucumber in half lengthwise, then slice it thinly diagonally.
Thinly slice about 1/4 cup of onion and add it to the bowl with the cucumbers.
Chop one green onion into small pieces and add it to the bowl.
Mince two cloves of garlic and add them to the rest of the ingredients.
Add the seasonings: 2 tablespoons of soy sauce, 2 teaspoons of hot pepper flakes, 2 teaspoons of sesame oil, 2 teaspoons of sesame seeds, and 1 teaspoon of sugar.
Make and mix this dish just before serving to keep the cucumbers crisp and prevent them from becoming watery.
English cucumbers are preferred because they are seedless and have thin skin.
Serve as a side dish with rice, noodles, or Korean BBQ.
The sugar is optional but recommended to balance the flavors.
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