분당대박반찬가게 오이소박이 #shorts

Oi Sobagi is best when made whole. Your guests will love how delicious it is. Cucumbers have soft prickles. Rub them off with rubber gloves. The ends of the cucumbers can be bitter. So, cut them off. Slice the cucumbers along their natural curve. It's simple. Dissolve one cup of sea salt in a liter of boiling water. We'll use one cup of this brine later. Blanch the cucumbers for thirty seconds. This traditional method is now rare. Keep the heat high. Don't rinse the cucumbers after blanching. Just let them dry. Let's prepare the kimchi filling. Cut the chives into three-centimeter pieces. Slice one onion thinly. Now, let's make the seasoning for fifteen cucumbers. Mince ten garlic cloves. Add eight tablespoons of anchovy fish sauce. Use one tablespoon each of fine salt, salted shrimp, and ginger syrup. Mix in five tablespoons of plum extract and one tablespoon of cooked rice. Add three-quarters of a cup of the reserved brine. The hot water keeps the cucumbers crisp. Add one and a half cups of chili powder. The mixture should be thick to keep the vegetables moist.