Cut cucumber into 5cm chunks widthwise, cut that in quarters lengthwise. Cut off the softest white parts in the centre as it prevents kimuchi from becoming crunchy. Cut each one in half lengthwise, making about 2-3 cm strips
In a bowl, add cucumbers and salt, mix lightly
Add the carrots, garlic, sesame oil and Kimuchi No Moto to the cucumber, mix well
Put all into a ziploc bag, remove the air and seal. Leave to rest in the fridge for 10-30 minutes.
Japanese Yakiniku BBQ
400g Ribeye steak
4 Spring Onions
1 Green Peppers
For Yakiniku sauce
4 tbsp Ebara Yakiniku No Tare (Medium Hot)
1 tbsp Kimuchi No Moto
1 tsp Sesame Oil
Optional leaf lettuce and miso to wrap the BBQ
Mix the ingredients for Yakiniku sauce. If you like it spicy, add chilli.
Slice the beef diagonally to make wide and thin slices. Salt and pepper to season both sides
Slice the courgette diagonally into 1cm thickness
Cut the green pepper in half, remove seeds and stalk. Cut into 2cm strips.
If you are cooking indoor, use non-stick griddle to cook the ingredients as you eat them, to your liking. For outdoors, charcoal grill at moderate heat to enjoy.
Dip the meat and vegetables in the Yakiniku sauce to eat, or wrap 1 strip of beef with a small amount of yakiniku sauce and eat. The taste becomes more intense if you add a small amount of miso!