Cucumber Salad, Pickling This Way Instead of Salt Prevents Liquid from Forming in the Fridge

Steps

1. 1

   Scrub the cucumbers under running water and wash thoroughly.

2. 2

   Cut off 5cm from both ends of the cucumber and slice into bite-sized pieces.

3. 3

   Place cucumber in a bowl, sprinkle with 1 tablespoon coarse salt, toss well, and let sit for 10 minutes.

4. 4

   Rinse the pickled cucumber in cold water and drain in a colander.

5. 5

   Wash the wild garlic thoroughly and discard any yellowed or soft bulb parts.

6. 6

   Cut the wild garlic into 3cm lengths and crush the bulbs separately.

7. 7

   Make the sauce by combining 1T gochujang, 3T red pepper powder, 1T minced garlic, 2T soy sauce, 1T sugar, 1T plum extract, 2T oligosaccharide syrup, 1T sesame oil, 2T vinegar, and the crushed wild garlic bulbs.

8. 8

   Add 2/3 of the sauce and toss the cucumber first, then add the wild garlic and adjust seasoning with the remaining sauce.