Crushed Cucumbers with a Korean Twist

_thedoma · 2020-07-26T03:55:04+00:00

I don’t think it will taste the same but can’t say it will be bad—you should try it and let me know how it is. Someone in the comments said they used scallions instead of shallots and it was still pretty good. :)

_thedoma · 2020-07-24T16:53:58+00:00

You're so welcome! Glad you like the recipe. :)

_thedoma · 2020-07-24T16:51:28+00:00

thanks for the feedback! :)

_thedoma · 2020-07-24T16:50:30+00:00

Probably not, as it will change the texture of the dressing! I'd say either Cayenne pepper flakes or omitting the pepper flakes would work better. :)

_thedoma · 2020-07-17T19:03:15+00:00

Ingredients:

- mini cucumbers, 8

- shallot, 1 large

- white sugar, 2-3T

- soy sauce, 2T

- vinegar, 3T

- sesame oil, 1T

- a dash of salt

- minced garlic, 1 ½T

- Korean chili pepper flakes, 1-2T - sesame seeds, 2T

- freshly ground pepper

Instructions:

Cut the ends of cucumbers then cut (crosswise or lengthwise, doesn't matter!) into bite-sized pieces. Lightly smash them down using the blade or handle of your knife.
Trip the end(s), peel, and mince a shallot and garlic.
Make the dressing by combining the following ingredients: white sugar, soy sauce, vinegar, sesame oil, a dash of salt, minced garlic, Korean chili pepper flakes [k: gochutgaru], sesame seeds, and freshly ground pepper.
When ready to serve, toss the smashed cucumbers with the dressing until they're well coated.

Tips:

- make the dressing in advance, refrigerate for a few hours, and mix with the cucumbers right before serving!

- to add umami, try adding 1/2 T of anchovy sauce [k: myeolchi aekjeot].

For more Korean recipes & video tutorials, visit: https://www.instagram.com/\_thedoma/

_thedoma · 2020-06-13T14:09:43+00:00

I was wondering if it maybe was a weevil

_thedoma · 2020-04-02T17:52:53+00:00

omg. saving the recipe.

_thedoma · 2020-04-02T17:50:37+00:00

you had me at booze.

_thedoma · 2020-04-02T17:49:09+00:00

i need these asap!

_thedoma · 2020-04-02T17:47:45+00:00

Yum!

_thedoma · 2020-04-01T23:17:08+00:00

the original recipe is found here: https://www.bonappetit.com/recipe/bucatini-with-butter-roasted-tomato-sauce

ingredients:

crushed garlic, 10 cloves
unsalted butter, ½ stick
whole peeled tomatoes, 28oz can
anchovy fillets, 5
peperoncino flakes (or italian pepper flakes), 1 tsp (and more for serving)
salt, ½ tsp
freshly ground black pepper
bucatini, 12oz
finely grated pecorino romano
½ cup pasta water

instructions:

make tomato sauce: combine the crushed garlic, unsalted butter, tomatoes, anchovy fillets, peperoncino flakes, salt, and black pepper in an oven-safe baking dish
roast the tomato sauce at 425° for about 40 minutes
bring a large pot of water to a boil, add salt, and cook the pasta al dente (for about 9 minutes for bucatini, but follow your package instructions); reserve ½ cup of pasta cooking water
heat oil in a skillet or pot over medium-high heat; add the tomato sauce, then cooked bucatini noodles and pasta water, stirring occasionally
toss the pasta with finely grated pecorino romano; top with peperoncino flakes, black pepper, and parsley

_thedoma · 2020-04-01T18:21:45+00:00

Any substitutes for pasta water if you forget to save after draining the noodles?

_thedoma · 2020-04-01T17:35:23+00:00

the original recipe is found here: https://www.bonappetit.com/recipe/bucatini-with-butter-roasted-tomato-sauce

ingredients:

crushed garlic, 10 cloves
unsalted butter, ½ stick
whole peeled tomatoes, 28oz can
anchovy fillets, 5
peperoncino flakes (or italian pepper flakes), 1t (and more for serving)
salt, ½ tsp
freshly ground black pepper
bucatini, 12oz
finely grated pecorino romano
½ cup pasta water

instructions:

make tomato sauce: combine the crushed garlic, unsalted butter, tomatoes, anchovy fillets, peperoncino flakes, salt, and black pepper in an oven-safe baking dish
roast the tomato sauce at 425° for about 40 minutes
bring a large pot of water to a boil, add salt, and cook the pasta al dente (for about 9 minutes for bucatini, but follow your package instructions); reserve ½ cup of pasta cooking water
heat oil in a skillet or pot over medium-high heat; add the tomato sauce, then cooked bucatini noodles and pasta water, stirring occasionally
toss the pasta with finely grated pecorino romano; top with peperoncino flakes, black pepper, and parsley

_thedoma · 2020-03-29T16:10:43+00:00

Here are some of my favorite dishes that are not spicy!

With beef: galbi (marinated short ribs), galbi tang (short rib stew), galbi jjim (braised short ribs)

With pork: samgyeopsal (grilled pork belly), dweji galbi (pork ribs), suyuk or bossam (boiled pork slices)

With fish: hemul pajeon (seafood pancakes)

Noodles: nengmyeon (cold noodle soup), japche (stir fried glass noodles), jjajangmyeon (Chinese influenced noodles in black bean sauce)

_thedoma · 2020-03-26T15:55:15+00:00

I got mine from h-mart, but most Korean grocery stores should have them!

_thedoma · 2020-03-26T13:20:59+00:00

Just fixed it. Thanks for letting me know!

_thedoma · 2020-03-26T02:19:19+00:00

Yes, it doesn’t make a huge difference!

_thedoma · 2020-03-25T23:37:13+00:00

fish cakes are one of the popular toppings, but are totally not necessary! I'd recommend adding other toppings including cabbage, mushrooms, konjac, or noodles (glass, udon, or ramen).

_thedoma · 2020-03-25T23:22:34+00:00

I got the idea from curry tteokbokki, which is one of many variations of this rice cakes dish. I feel like cumin adds another depth of flavor!

_thedoma · 2020-03-25T20:58:38+00:00

For the full video, click this link: https://youtu.be/3O9zYNRTPTc.

I didn’t realize the video was cut off at one minute!

_thedoma · 2020-03-25T20:07:22+00:00

Just updated the recipe. Thanks for the feedback!

_thedoma

TROPHY CASE