Cucumber Kkakdugi (Cucumber Radish-cut Kimchi)

Steps

1. 1

   Halve the cucumbers lengthwise, scoop out the seeds with a spoon, and cut into bite-sized cubes

2. 2

   Add half a tablespoon of salt and 3 tbsp sugar, then let sit for 15 minutes to pickle

3. 3

   Shake off excess water from the pickled cucumbers and add onion

4. 4

   Add half of the sauce (soy sauce, gochujang, red pepper flakes, corn syrup, minced garlic, vinegar, sand lance fish sauce) and toss

5. 5

   Add green onion, chives, and carrot, then add a little more sauce to adjust seasoning to finish