a4ng3l@lemmy.world to Cooking @lemmy.world · 2 months agoVersion 2 of the Korean fried chickenlemmy.worldimagemessage-square19linkfedilinkarrow-up1168arrow-down14file-text
arrow-up1164arrow-down1imageVersion 2 of the Korean fried chickenlemmy.worlda4ng3l@lemmy.world to Cooking @lemmy.world · 2 months agomessage-square19linkfedilinkfile-text
With rice, cucumber and kimchi :) I had some eggplant laying around so I made them in a side with a miso glaze.
minus-squarea4ng3l@lemmy.worldOPlinkfedilinkarrow-up2·2 months 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.