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el_presidente
Tenderloin
A thing I’ve been making a lot in the last 6m is a sort of pickled cucumber.
Slice lots of cuckes up thin or thick (whatever your jam)
Add salt to draw out moisture
Pour out water and pat dry with kitchen towel
I usually season mine with 1tbsp soybean paste, (1tsp)sesame oil, gochujang paste, mirin and some vinegar, minced garlic clove. Can also add some pickled ginger, sliced spring onion.
I would probably slice 4 cucumbers at a time and it will last me a week. Somewhere in the region of 250-300 cals. And can always slice up another cucumber and add it in. It’s also pretty cheap once you have the ingredients in.
As seen here for last nights dinner