CUCUMBER AND CELERY KIMCHI SALAD

Ingredients

  • 400g cucumber, thinly sliced (about 1/8 inch thick)
  • 100g celery, sliced with angle, same thicknesses with cucumber
  • 1Tbsp sea salt
  • 2 Tbsp Korean apple vinegar
  • 2 tsp fish sauce
  • 1 Tbsp gochugaru
  • 1 Tbsp roasted sesame oil
  • ½ tsp grated garlic
  • 1 tsp sugar

Method

In a medium bowl, toss the cucumber, celery and salt together. Leave it softened for 30 minutes at room temperature.

Meanwhile, for the dressing, in a small bowl, combine the vinegar, fish sauce, gochugaru, sesame oil, garlic and sugar together.

Rinse the salted cucumber and celery well under cold water and shake dry. Then add the cucumber and celery into the bowl with dressing and toss until well coated.


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Social media

@judyjoochef Instagram profile image#AD Episode one of 'Cooking With Contrasting Flavours' is now live, check out my stories and get access to the full episode and recipes, which you can make at home. 

We're paying tribute to Orkney, the beautiful island home of Highland Park, and have explored two delcious scallop recipes, one created by me and one by Chef @ChefJamesCochran, using special ingredients from Orkney. 

We've explored a range of contrasting flavours inspired by Highland Park whisky which came together beautifully.

Please enjoy responsibly 
#HighlandPark #AWildHarmony #21+2 days ago via Instagram
@judyjoochef Instagram profile imageI have a serious addiction to “pastel de nata” (translates to “cream pastry”)— traditional Portuguese egg custard tarts. So so good.  I’ve never had them with the custard so silky and fresh… and a little packet of cinnamon to dust on top liberally. Flaky delicate crust, baked to the perfect crispiness.  I could eat a dozen of these! 
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These tarts were apparently invented by local monks who used egg whites to starch their clothing and fabrics. They ultimately ended up with an excess of egg yolks.  So, they looked for a way to use them up and pastel de nata was born. 
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These pastries are similar to the custard tarts found in China. They were brought over by European traders traveling to Guangzhou, China.  Nowadays, you’ll find two varieties of custard tarts in China.  The ones in China and Hong Kong are usually smaller and bright yellow on top, while the ones in Macau (a former Portuguese colony) resemble their Portuguese counterparts more boasting a dark caramelized top. 
I love them all!! 
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@manteigaria.oficial @lisbon.travel @lisbon__insiders #pasteldenata #nata #custard #chef #chefslife #judyjoo #pastry #dessert #foodoftheday #foodofinstagram #foodie #portugal #portuguese5 days ago via Instagram
@judyjoochef Instagram profile imageMy dad and mom have landed in London!  It was their first international flight since Covid.  My dad’s first meal in London always has to be fish and chips @thegoldenhindmarylebone .  We had cod and haddock. Delish!  They are a family run business and have been trading since 1914! 
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#fishandchips @marylebonevillage #britishfood #fish #eatlocal #supportlocalbusiness1 week ago via Instagram
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