No cooking required, just cut and mix! A simple and delicious recipe for "Korean-style spicy snacks" that go well with beer

Hello. I am Ayumi Nakaganji, a chef.

The rainy season has started earlier than usual. It's a bit of a hassle to go out...

When the temperature rises and the weather gets humid, we suddenly crave spicy food. This time, we will introduce some spicy Korean snacks.

It's also recommended as a drink to enjoy at home on a rainy day.

1: Spicy bonito with a sticky, delicious flavor! "Konito marinated in gochujang"

"Katsuo" is sold at a relatively low price. This time, we will use seared bonito to make Korean-style pickles. The smell of bonito, which can be a little bothersome, will not bother you if you soak it in a sweet and spicy sauce. Please enjoy it with condiments.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Seared bonito・・・120g
A Mirin・・・1.5 tbsp
A Soy sauce・・・1/2 tablespoon
A Gochujang・・・2 teaspoons
A Vinegar・・・1/2 teaspoon
White sesame...a little
Sesame oil...1/2 teaspoon
1/2 fresh onion
1 piece of Japanese ginger

<How to make>

(1) Add the ingredients A to a bowl in order and mix well.

(2) Cut the bonito tataki into bite-sized pieces and add it to (1), mix gently, cover with plastic wrap, and leave in the refrigerator for at least 30 minutes (overnight is fine).

(3) Thinly slice the onion and spread it on a tray to remove the spiciness. Thinly slice the myoga ginger.

(4) Place the onion, bonito, and myoga in a bowl and top with sesame oil, white sesame seeds, and pickling liquid.

It is also delicious when served on top of rice as a pickled rice bowl. You can use your favorite condiments such as white onions, green onions, and shiso leaves, but Japanese ginger is particularly good.

2. "Instant Tomato Kimchi" - a kimchi that can be eaten like a salad, just by mixing the ingredients together

Just mix it all together and your ready to make instant kimchi. It's also great with beer!

Tomatoes are said to be at their most delicious from spring to early summer, so try choosing some bright red, shiny tomatoes.

Image: Ayumi Chuganji

[Ingredients] (easy to make amount)
Tomatoes...300g (2 to 3 medium sized tomatoes)
Chinese chives... 2 to 3
Onion (preferably fresh) - 1/2 medium
A Ginger (grated)・・・1 teaspoon
A Garlic (grated)・・・1/2 teaspoon
A. Coarsely ground chili pepper (Korean, mild)...3 tablespoons
A Canari extract (can be substituted with fish sauce or ishiru)... 1 tablespoon
A Vinegar・・・1/2 tablespoon
A Sugar... 1 tablespoon
A Ground sesame seeds・・・1 tablespoon
White sesame seeds... appropriate amount
Salt...a little

<How to make>

(1) Remove the stems from the tomatoes and cut them into large chunks. Cut the onion into thin wedges. Cut the chives into 3cm lengths. If the chive stems are thick, cut them vertically.

(2) Put A into a large bowl and mix well.

(3) Add the onion and chives to (2) and mix.

(4) Add the tomatoes to (3) and mix gently. Taste and add salt.

(5) Place in a bowl and sprinkle with white sesame seeds.

If you use regular onions instead of spring onions, soak them in water for a little while if they are too spicy. Be sure to use Korean coarsely ground chili peppers. They have a mild spiciness and a delicious flavor.

It's delicious right away, but it also tastes better after chilling in the refrigerator for a day. It's also delicious as a topping for Korean-style cold noodles. It's best eaten within 4 days.

What did you think? This is a simple recipe that doesn't require cooking, just cutting and mixing, so be sure to try it out this coming season. (Text by Ayumi Nakaganji)
*This article contains information current at the time of publication.

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