Threw a few ghost chiles in there.

  • OpticalMoose
    link
    fedilink
    English
    arrow-up
    5
    arrow-down
    2
    ·
    1 year ago

    OMG, cucumber kimchi is my favorite. I use the leftover juice to marinate ribs before a barbecue.

    Is it hard to make?

    • The Giant Korean@lemmy.worldOP
      link
      fedilink
      English
      arrow-up
      3
      arrow-down
      2
      ·
      1 year ago

      Marinating ribs in the juice is genius! We sometimes braise stuff in it, but never thought to use it as a marinade.

      No, not hard to make at all, especially the cucumber variety. I use Maangchi’s recipe, but I prefer the cukes cut up into chunks or sliced (the way my mom used to make it).