This Man's Cook Oi Gakdugi

• white cucumber 15 pieces
• scallion (or green onion) a little
• chives 200g
• onion 90g (about 1 piece)
• sea salt 140g (1 cup in paper cup)
• fine red pepper powder 30g (about 3 tablespoons)
• coarse red pepper powder 60g (about 6 tablespoons)
• squid sauce 30g (about 3 teaspoons)
• shrimp paste 45g
• minced garlic 60g
• minced ginger 15g
• plum syrup 120g
• honey syrup 150g

Recipe 🍳

Cooking tips 💡

• Removing the seeds ensures the kimchi won’t become soggy later and remains crisp throughout.
• Salting directly with sea salt—without using a brine—preserves the natural sweetness of the cucumber.
• Adding vegetables early can cause them to break down easily, so fold them in at the final step and mix gently.

Recommended for 🙋

• ⭐Those looking for a crisp cucumber kimchi that’s easier to make than traditional cucumber pickles.
• ⭐People who enjoy long-lasting crunch and firm texture in pickled dishes or kimchi even after days.