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Kim Jin-soon's Cucumber Kkakdugi

A 15-minute super simple cucumber kkakdugi made by removing cucumber seeds, salting to draw out moisture, and tossing in a spicy and sour sauce.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Removing the watery cucumber seeds beforehand prevents excess liquid after mixing, keeping the cucumbers crunchy for longer.
  • It's best to toss with only half of the seasoning sauce first, then add more according to your taste.

Recommended for

  • Those who want to quickly make a crunchy cucumber side dish that doesn't get watery easily.
  • Those looking for a spicy and sour special kkakdugi that stimulates the appetite.

Shop ingredients on Coupang(Ad)

cucumbersaltsugarJin-ganjang (Korean all-purpose soy sauce)gochujanggochugaru (Korean chili flakes)starch syrupminced garlicvinegarfermented sand lance sauceonionlarge green oniongarlic chivescarrot

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