Making Super Simple Pickled Cucumbers and Onions with Mongol Pickled Soy Sauce

Super simple, no need to boil!

[Making Pickled Cucumbers and Onions]

hello.

This is Han-Kki Gongjakso~~

These days, it is warm enough to wear short sleeves during the day.

The weather is starting to get hot.

I think cooking without using a stove is the best.. haha

So today, I'm going to talk about something good to eat when you don't have an appetite

Side dishes! Specifically, pickled cucumbers and onions.

I tried making it~

Monggo Pickled Vegetable Soy Sauce made with Monggo Soy Sauce, a 100-year tradition

You all know Mongo Foods, right?

Since it is said to have been established in Masan, Gyeongnam in 1905

It is the longest-running company, spanning a whopping 119 years.

Made with fermentation know-how from such Mongol Foods

Let me introduce ‘Monggo Pickled Vegetable Sauce’!

Just as the saying goes that the taste of the sauce is important for a delicious dish

Depending on what materials are used and how they are made

The taste changes depending on it.

However, this secret recipe is easy even for beginners

I heard that it was developed so that it could be utilized.

Even a cooking novice can make this with just this pickle sauce.

If you pickle various vegetables

It's a recipe that guarantees success... haha

Why I recommend Monggo pickle sauce?

First of all, the capacity is a large 1.8L.

So even if you make it with various vegetables

I realized I could fit plenty in.

Above all, the biggest advantage is that it is not a hassle to boil.

Pour directly without needing a cooling process.

It means it is complete once it has aged.

It saves cooking time and is convenient

Anyone can enjoy it easily and deliciously, right?

Side dishes that go well with meat

Making cucumber and onion pickles

[ingredient]

3 onions, 5 cucumbers, 5 Cheongyang peppers,

One red chili pepper is enough.

Adjust the amount of Cheongyang peppers and red peppers according to your preference.

You can just add it, but lately I

I like spicy food, so I added a lot.

And cucumbers are not an essential ingredient, but

I found it in the refrigerator, so I tried putting it in together.

Wash the cucumbers thoroughly and remove the stems from both ends.

After cutting it in half lengthwise

I'll remove the seed from the middle.

If you scoop it out with a small spoon, it will be removed cleanly.

That way, it stays crunchy and delicious even if you keep it for a long time.

Next, please cut it into bite-sized pieces.

You can style it however you like.

Cut the onion into bite-sized pieces as well.

Finely chop the Cheongyang peppers and red peppers as well.

Stack neatly in an airtight container

In the order of onion, cucumber, and Cheongyang pepper

I put it in twice.

It doesn't matter if you mix it all together and add it at once... haha

Well, it's practically done now.

already?

It's a 5-minute cut!!!

The magic sauce I showed you earlier

It is the Mongolian pickle sauce

If you just pour it in

The cucumber and onion pickle making is complete!

It's really easy, right? Haha

Now, after aging it at room temperature for a day or two

If you keep it refrigerated, you can eat it for a long time.

Not just as a side dish for rice, but also when grilling meat

It tastes good as a substitute for leafy greens, and is great when eating greasy food.

If you pick them up and eat them one by one, it really whets your appetite.

You can taste all the sweet, sour, and salty flavors, plus

Even the crunchy texture is a work of art.

You should definitely try making this too 🙂

It remains sour until the very last bite.

Since the crunchiness is maintained, a side dish like this

It is very reassuring to have it made.

If you have it with greasy food

It is a pickled vegetable that pairs perfectly.

Not only cucumbers and onions, but also bell peppers, radishes, chili peppers, etc.

You can make it with various vegetables.

It tastes good no matter what you put in it

It's an all-purpose soy sauce pickle sauce :)

Monggo Jangajji soy sauce is domestic

It contains shiitake mushroom concentrate

The umami flavor is seriously amazing :)

Monggo pickled vegetable soy sauce contains artificial caramel coloring

Without using

The rich natural flavor and color of the ingredients

They say they kept it exactly as it was.

You don't need to use fire, and it's super super simple.

Especially for those living alone or single-person households

I would like to highly recommend it.

Of course, it's a great cheat code for cooking for us housewives too!!!

You also... the Mongol Foods introduced today

Delicious with pickle sauce

Why don't you try making it?