Ingredients
Main Ingredients (2 servings)
Seasonings
Steps
- Boil 5 cucumbers in boiling water. Cut in half if large.
- After boiling for 3 minutes, drain the cucumbers and let them cool.
- Once cooled, cut off the ends of the cucumbers and slice them into rounds about 5mm to 1cm thick.
- Wrap the sliced cucumbers in a cloth and wring out the moisture firmly. (Key Tip!) Boiling the cucumbers and then slicing and squeezing out the water firmly allows the flavor to penetrate quickly and creates a crispy texture.
- Peel and finely chop 10g of ginger.
- Add the chopped ginger, 80ml of soy sauce, 60ml of mirin (sweet rice wine), 10ml of vinegar, and 20g of sugar to a pot.
- Add a pinch of dried red chili slices if desired, and stir while heating to a boil.
- Once it starts to boil, reduce heat to medium and add the squeezed cucumbers to simmer.
- After simmering for 2 minutes, turn off the heat. Flatten the cucumbers so they are fully submerged in the seasoning and let them marinate until they reach room temperature. Stir occasionally to ensure even flavoring. (Key Tip!) The flavor will penetrate in about 2 hours. If the taste becomes too strong, remove them from the liquid as needed.
- Once cooled, transfer the cucumbers and the marinade to a storage container.
- Refrigerate in the storage container to marinate while chilling.
- Add 1 tbsp of toasted sesame seeds just before serving and mix.
- Cut off both ends of 1 cucumber and slice into rounds about 5mm to 1cm thick.
- Add 1/4 tsp of salt to the sliced cucumbers, rub to coat evenly, and let sit for about 10 minutes.
- After about 10 minutes, when the cucumbers have softened, wrap them in a cloth and wring out the moisture firmly. (Key Tip!) Salting and squeezing out the moisture thoroughly prevents excess water from releasing during stir-frying, maintaining a crunchy texture.
- Cut 150g of chicken gizzard into bite-sized pieces.
- Heat 2 tsp of sesame oil in a frying pan.
- Add the cut gizzards and 1 tsp of grated garlic to the heated pan and stir-fry the gizzards.
- Once the garlic and oil have coated the gizzards and they are partially cooked, brown the gizzards.
- Once evenly browned, add the squeezed cucumbers.
- Add salt and pepper to taste and coarse black pepper to taste, and stir-fry briefly while coating with oil.
- Once the cucumbers are coated with oil, it's done.
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