a4ng3l to Cooking · 8 days agoVersion 2 of the Korean fried chickenimagemessage-square18linkfedilinkarrow-up1165arrow-down14file-text
arrow-up1161arrow-down1imageVersion 2 of the Korean fried chickena4ng3l to Cooking · 8 days agomessage-square18linkfedilinkfile-text
With rice, cucumber and kimchi :) I had some eggplant laying around so I made them in a side with a miso glaze.
minus-squarea4ng3lOPlinkfedilinkarrow-up2·8 days agoThey evolve through a whole week… They tend to be a bit less crunchy but they get more pickly. They don’t age as well as say pickled red oignons or carrots.
They evolve through a whole week… They tend to be a bit less crunchy but they get more pickly. They don’t age as well as say pickled red oignons or carrots.