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| Main Ingredients | Cucumber, Chives |
| Cuisine | Korean |
| Course | Main Course Vegetarian |
| Prep Time | 11-15 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 10 small cucumbers
- 1 cup sea salt
- 1/2 cup chopped chives
- 1/3 cup chopped spring onions
- 1 medium pear, chopped
- 1 clove garlic, finely chopped
- 1 inch ginger piece, finely chopped
- 1/4 cup fermented shrimps (optional)
- 4 tablespoons red chilli powder
- 1 tablespoon sugar
Method
- Rub the cucumbers with sea salt to make it soft. Cut and discard the top and bottom. Make slits in the cucumbers Take a bowl of water and salt to it and add the cucumbers.
- Combine chives, spring onions, pear, garlic, ginger, shrimps, chilli powder and sugar in a bowl and mix well. Squeeze excess water from the cucumbers and dry them.
- Then fill the cucumber with the shrimp mixture. Place the cucumbers overnight in a bowl containing little water and salt. Store the cucumbers in an sterilized bottle to used when required.
Nutrition Info
| Calories | 280 |
| Carbohydrates | 60.1 |
| Protein | 6.1 |
| Fat | 1.1 |
| Other Fiber | Fiber- 29gm |
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