Are you following a keto diet and looking for a delicious and refreshing dish to add to your repertoire? Look no further than the delightful world of Korean cuisine. Bursting with flavors and vibrant colors, Korean dishes offer a perfect balance of taste and nutrition. In this article, we bring you a mouthwatering recipe for a Korean cucumber dish that not only satisfies your taste buds but also aligns with the principles of a keto diet.
Cucumbers, with their crisp texture and high water content, are a staple in Korean cuisine, and they make a fantastic base for a keto-friendly dish. The recipe we’re about to share combines the cooling properties of cucumbers with a harmonious blend of Korean flavors, resulting in a dish that’s both satisfying and suitable for your low-carb lifestyle.
Whether you’re a fan of Korean food or simply seeking a refreshing addition to your keto diet, this recipe will tantalize your senses and keep you on track with your health goals. So, let’s dive into the vibrant world of Korean cucumbers and discover how this dish can bring a delightful twist to your keto culinary journey.
Korean Cucumbers – simple, vegan and delicious
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Ingredients
1 cucumber, sliced in strips
2 scallions, hair-end removed sliced in strips
2 cloves garlic, minced
2 tablespoons rice wine vinegar
1/2 teaspoon agave or sugar
1 teaspoon gochujang paste
1 teaspoon chili oil
1 teaspoon sesame oil
salt to taste
sesame seeds for garnish
Directions
- Whisk together garlic, vinegar, sugar, gochujang, chili and sesame oils and salt. Set aside.
- Dress sliced cucumbers and scallions with vinaigrette and garnish with sesame seeds.ixture.
These steps will guide you through creating delicious and keto-friendly dish ,Enjoy!
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– Fewer carbs
– More healthy fats
– Easy and delicious recipes
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
