15-Minute Korean-Style Cucumbers

1. 1 Cucumbers≈ $3.67 per kg 300 g
2. 2 Garlic≈ $10.00 per kg 5 g
3. 3 Soy sauce 25 ml
4. 4 Rice vinegar 20 ml
5. 5 Sesame oil 5 ml
6. 6 Sugar 5 g
7. 7 Chili flakes 1 g
8. 8 Sesame seeds 3 g
9. 9 Salt 3 g

Gli elementi in grigio sono sale, spezie e tutto ciò che pesa meno di 30 g per barattolo: solitamente li hai già a casa, quindi non sono inclusi nel prezzo del barattolo. Zucchero, aceto e olio da 30 g in su sono conteggiati nel prezzo.

Procedura

1. Wash the cucumbers¹, trim the ends, and cut into batons 5–6 cm long and about 1 cm thick.

2. Sprinkle the cucumbers¹ with 3 g salt, toss, and let stand for 10 minutes. Drain off the released liquid.

3. Press 5 g garlic² through a garlic press. Mix with 25 ml soy sauce, 20 ml rice vinegar, 5 ml sesame oil, 5 g sugar, and 1 g chili flakes.

4. Pour the dressing over the cucumbers¹, add 3 g sesame seeds, and toss.

5. Transfer to a 0.5 l jar, close, and refrigerate. Eat after 15 minutes.

6. Storage: keep in the refrigerator for up to 5 days; the cucumbers¹ will gradually lose their crunch.