Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Cucumber Salad – Pickling and Draining the Cucumber, Then Adding Oenanthe Javanica Makes It Even More Refreshing
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offServes 3
Steps
Cut off 2–3cm from both ends of the cucumber, then slice into rectangular pieces.
Place cucumber in a bowl, add 1T salt and 1T sugar, toss and pickle for 20 minutes.
Cut the Korean celery to match the cucumber length, and slice the green onion.
Drain the pickled cucumber in a strainer.
In a bowl, combine the pickled cucumber, Korean celery, 2T red pepper powder, 1T anchovy fish sauce, 1T brewed soy sauce, 1T minced garlic, and 1T plum extract. Toss well.
Add sesame seeds, 0.5T sesame oil, and green onion, and give it one more light toss to finish.
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