Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Pickled Cucumbers Stay Crispy All Summer with Soju Added
- Cook time
- 30 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 20
Ingredients
Tap to check offServes 20
Steps
Cut cucumbers leaving 1cm of the stem end, wear gloves and gently scrub under running water.
Pat dry with paper towels or a cloth.
Line a kimchi bag and layer cucumbers, sprinkling salt and oligosaccharide syrup between each layer.
Add remaining salt and oligosaccharide syrup.
Pour vinegar 2 cups (400ml) and soju 1 bottle (500ml).
Seal the bag, close the lid and store at room temperature for 3 days, then refrigerate. (After one day, shake the bag and flip upside down.)
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