Food Photo of The Day By: @kevin_hyeonjun_jang

1)Tell us a little about this photo?

I made stuffed cucumber kimchi (Korean pickled vegetables) via halving a whole large cucumber, and then salting it for 5-10minutes before proceeding to wash off the salt. Then I proceed to stuff the core, which has been cut out to get rid of the seeds, with kimchi marinade and shredded vegetables. The marinade is made with rice flour, boiled in hot water while I stir continuously to obtain a gluey paste, fermented shrimp sauce, chilli flakes, shredded green onions, carrots, radish, shallots, garlic, ginger and shredded Korean pear. After stuffed the halved cucumber, I tie up the halves with spring onions like strings, while taking care to pour the remaining marinade juice over the cucumber before transferring it from a plate into a box. The dish can be eaten fresh, although I recommend leaving it for a few days, around 2 to 3 days, for the flavor of the marinade to seep into the cucumber.

2)A catchy title for this photo?

Oi cucumber kimchi–‘O! I love it!’ (Pardon that pun)

Topics:

Food & Drink

Country:

SG