EP153-오이소박이) 다 먹을 때까지 무르지 않는 비법 대공개!

#SeasonalFood #CucumberSobagi #CucumberKimchi Hello~ Today, we're talking about the taste of spring! A refreshing kimchi you must try before summer arrives! Introducing cucumber sobagi, the crunchy texture of cucumber and the aroma of chives combine to bring back your lost taste buds. Cucumber sobagi tastes good at first, but it gets mushy over time, disappointing? Then try making it Lee Jong-im style! You all know I'm very sensitive to texture, right? I always welcome your experiences with Lee Jong-im's recipes, or any feedback on the video. Please leave lots of comments!^^ =========================== Ingredients and Servings 2 kg (13 cucumbers), 200 g chives, 100 g green onions Pickling Water) 7 c water, 3/4 c salt Seasoning) 1 c red pepper powder, 1/3 c anari fish sauce, 1 1/2 c cultured green onion juice, 2 tbsp plum extract, 1/2 c minced garlic, 1 tsp ginger extract Cucumber Sobagi Soup) 1 c water, 1 tsp salt Directions 1. Rub the cucumbers with salt, wash them thoroughly, make cross-shaped cuts, and soak them in warm pickling water for 40 minutes. Rinse them, drain, then place them in a colander. Cover with a cheesecloth and press down with a weight for 30 minutes. Remove excess moisture from the cucumbers one by one with cheesecloth. 2. Cut chives and green onions into 2cm lengths. 3. Add the seasoning ingredients to a bowl to make the seasoning. 4. Mix the green onions and chives with the seasoning from step 3 to make the filling. Then, place the seasoning filling inside the pickled cucumbers and place them in a container. Pour the cucumber soup into the bowl with the seasoning.