After washing the cucumbers, use a knife to scrape off the thorny part on the surface

Cut the head and tail of the cucumbers and cut them to a thickness of about 1 cm
Sprinkle salt on the already cut cucumbers and let them marinate for 5 minutes, after the cucumbers are out of the water, drain the water

Start making sauce seasoning:
2 tablespoons Gochujang, 1 teaspoon Korean chilli powder, 1 teaspoon Sugar, 1 teaspoon Vinegar, 1 teaspoon Korean sesame oil, a bit white sesame
Stir the cucumbers and sauce evenly to taste

After finishing, it can be stored in a food storage container
Seeing this screen, are you a bit worried about whether the Korean gochujang is too much?
The cucumbers will still have water come out, so the amount of Korean gochujang is actually just right:)