Chingon quick tip if you salt the cucumber and let them rest 15-20 minutes before putting them into your marinade they'll sweat out their water which would do two things for your Asian cucumber salad, first it'll take away the ' bitterness ' and second it'll keep all that extra water from the cucumbers from making your marinade all thin and watery which helps when you want to keep it in your fridge instead of consuming immediately after making. Edit: it's also the same way you'll make sunomono, and you can prep the marinade portion of it ahead of time in a large batch and use it whenever you want, it'll keep in the fridge for a really long time.
The burn about people that smell like that is epic…. I have an extraordinary sense of smell so I can definitely understand the quip! Keep on cooking El Cook! You make this grandmother laugh and cook even more delicious foods!
very similar to my mom's recipe! she had me soak the cucumbers in mild saltwater for about 20 minutes before rinsing and adding the rest of the ingredients. little vinegar, soy sauce, honey, lots of garlic and green onion, and some 고춧가루 (korean red pepper flakes)😋
@@terrarian5166 geeez man it’s not that serious sorry I didn’t go back and watch the video to get the quote word for word correct, even though you still understood what I was quoting… 😂🤡
I am growing long Japanese style cucumbers, bringing in several a day and eating every kind of cucumber salad. This one is my favorite, it’s so good. I might just keep up with the harvests now!
Dude! Newer fan, not big on interwebs... But i must say sir, you are rad! Your authenticity is amazing! Your unique genuine chillness is hella refreshing! Thank you kindly 🙏
if you use persian or english cucumbers, it's crunchier! I also like to brine them first for like 10-15 minutes, then rinse and crush em in my hand to remove as much water as I can before adding them to the sauce (the english/persian varieties won't turn to mush when you crush em). I also like to add baby shrimp as a garnish
I just made this on a whim after seeing I had all of the ingredients and man o man is it suuuper tasty. I'm not even a huge spice person, but the spiciness in this is so mild it's easily hindered with a sip of water. The flavor is so well balanced. Saving this vid, because I will be making this again 😋
My auntie is Japanese and Black. She taught me how to make this. She said “if you have nothing else in the house to eat Use the cucumber and make a salad. That’s all you need” Delicious 🤤
SEE!? No one uses Kitchen Scissors to cut Green Onions! Only that ONE anime girl! Replier: "Oh, It's really common for people to use Kitchen Scissors." Me: "WHERE!? Not on Cooking Tutorials! Not even on Japanese Cooking tutorials!"
This may sound weird but I've seen this recipe but the cucumbers are lightly smashed first, and it actually makes a difference imo. I don't know how or why but it tastes so much better.
Does the smashing help reduce the water content of the cucumber? A couple other commenters recommended salting the slices for 10-20 minutes and rinsing before they go in the jar because it makes the marinade take better. Same principle?
Could your older grandmother eat this? Is it spicy and hot? When we are older, our mouths can’t tolerate that much hot and spicy. I’m your grandmothers age and it looks delicious. I love, love your content and your grandmothers is or would be proud.❤️
This recipe yes... you can use less of the chili oil... the one he used is the Trader Joe's chili onion crisp. It's more crunchy, oniony than it is spicy. It's a mild to medium spicy at best. You can stretch out the heat if it's still to spicy for you. Add the chili crisp to another jar.. add a tone more dehyrated onion flakes and a third more dehyrated garlic. A tad more oil, but not much. Any neutral oil, just not olive oil as the flavor does not mesh well with the flavors... ❤❤❤ hope this helps. If you search Logan amd cumbers here on RU-vid you'll get his channel. On the shorts tab he has over 25 recipes. Lots to choose from that are not spicy at all. With basic ingredients ❤❤❤❤
Thank you for teaching me another use for rice vinegar!! I generally only use it when I’m making chicken; either baking in oven or boiling on stove top. Keeps the chicken tender, especially if using frozen chicken. Just came across you yesterday, and I enjoy your videos. Sure, stuff like this takes time; but far surpasses anything you can buy in the store. Less crap, more natural.
Love this! I usually salt my cucumbers a bit and let them rest so some of the fluid is pulled out. Then I strain the water out and make this. Makes it way crunchier especially if you're eating it immediately after making it!
I don't have those ingredients except honey. I would love this. I would love to be the taste tester. 😂 Everything he makes and the ' aye ' guy always has excellent easy recipes. Love their personalities too. Thank you again and Always
