15-Minute Korean-Style Cucumbers

1. 1 Cucumbers≈ $3.67 por kg 300 g
2. 2 Garlic≈ $10.00 por 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

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

Método

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.