These marinated cucumbers hold on to the crunch and succulence of fresh raw vegetables, but pick up heat from the gochugaru along with salinity and acidity from the dressing, giving classic pickled cukes a serious run for their money. 4 Persian cucumbers (about 10 1/2 ounces; 300g), sliced crosswise into 1/2-inch-thick rounds
It's great eating it during the warmer months or at any family get-together. Whisk vinegar, sugar, salt, and celery seed together in a large bow. Add cucumbers and onion and stir until well coated. Cover and refrigerate 8 hours to overnight. Serve cold.
These marinated Korean cucumbers are tart, spicy, and just a touch sweet. You may not want dill pickles again. Sunny Lee is a Brooklyn-based chef who has worked at Blue Hill, Eleven Madison Park, Estela, Battersby, and Insa.
1. Seolleongtang (Ox Bone Soup) Seolleongtang 선릉 탕 (Ox Bone Soup) is the ultimate keto Korean food, much like any other bone broth. It is thought that ancient sacrifices may have been the origin of this soup, made to feed many people with few ingredients (though times have changed)!