A local Korean restaurant makes these cucumbers. They’re light, acidic and sweet with a tiny bit of spice. I’ve found recipes online that were very spicy and heavy.
by Both-Dot
1 Comment
ScabRef
You’re looking at a little rice wine vinegar, sugar, and gochugaru. I would use gochujang instead, but that would be spicier.
1 Comment
You’re looking at a little rice wine vinegar, sugar, and gochugaru. I would use gochujang instead, but that would be spicier.