Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Pickled Cucumber – Using Only Soju, Vinegar, and Oligosaccharide Without Water or Sugar Creates an Exceptionally Chewy Texture
- Cook time
- 45 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 20
Ingredients
Tap to check offServes 20
Steps
Wearing food-safe gloves, scrub the white cucumbers under running water just enough to remove any spines.
Pat the cucumbers thoroughly dry with paper towels.
In a pickling jar, alternate layers of cucumbers with a handful of sea salt and a ladle of oligosaccharide syrup; pour all remaining salt and syrup on top at the end.
Pour in the brewed rice vinegar (1/2 cup / 100ml) and soju (1 cup / 200ml).
Close the lid and leave at room temperature for 24–36 hours, then store in the refrigerator.
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking