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My Cooking - Blog Posts
It's been two hours since i made them so here are the early testing verdicts
Daikon radish (big white thing) : wayyyy less spicy and soaked up the flavor really well, awesome crunch
Carrot: pretty good! Definitely mellower and sweeter because it didn't take as much brine in (yet)
Cucumber: a staple for a reason! Literally delicious brine all the way with a satisfying crunch.
Green onion: (mostly tried it for giggles it's in there to flavor the batch) pretty bitter and too much
Normal onion: crunchy and sour! Not much to note but pretty good
Garlic: WAYYY TOO SPICY TO JUST EAT, ILL USE THESE TO COOK PROBABLY BC THEYRE NOT POROUS ENOUGH TO SOAK IN TASTE
Red pepper: these were dried when I got them so too spicy rn... not terrible necessarily but it overpowers all the flavor completely.
OTHER NOTES: Needed more sugar and vinegar, maybe a bit of water. Soy sauce overwhelmed it a bit. Also wish I got more daikon... sigh...
WE WILL CHECK AGAIN IN 8 HOURS!!! 🎉
DORM ROOM PICKLES!!!!!
I'm making hotpot on saturday!
I'll make a little post with how it went :)
Ive never had the opportunity to cook with gochujang before and oh. Oh yes. This is it. The Flavor. My horizons have opened and I see much of this red paste in my future.
YAY! my chicken meatballs came out great and now ive got some nice easy dinners for a few days c:
