Baekmyeongran pickled cucumber with Korean radish.
Mixing & DressingIngredients
- One piece of dried salted duck egg.
- A moderate amount of chili peppers.
- 1 red chili pepper.
- 2 tablespoons of chopped chives.
- 1 tablespoon of minced garlic.
- 1 tablespoon of gochugaru (Korean chili powder).
- 1 tablespoon of soy sauce.
- 2 tablespoons of cooking wine.
- 1 tablespoon of sesame oil.
- 1 tablespoon of black sesame seeds.
Instructions
Slice the green chili peppers into thin, flat pieces that are easy to eat, and finely chop the red chili peppers.
After removing the membrane and red parts from the hundred-year eggs, finely chop them.
Place the minced salted cod roe in a heat-resistant container. Add scallions, garlic, gochugaru (Korean chili powder), jin-ganjang (a type of soy sauce), mirin (sweet cooking rice wine), sesame oil, and sesame seeds. Mix well.
Spread a thin layer of salted cod roe paste on the surface and heat it in a Jeon (Korean pancake) pan for 1-2 minutes (flipping it halfway through).
Cool down the heated salted cod roe.
Add the chopped chili peppers to the seasoned salted cod roe (myeolran) and mix it with chopsticks until well combined. Then, finely chop the Korean radish.