Steps

1. Trim the ends off 2 cucumbers.
   🕒 01:04
2. If you find the bumps on the cucumbers bothersome, rub them with salt and roll them on a cutting board. (Key Tip: Rolling with salt helps the flavors to penetrate better and improves the texture.)
   🕒 01:12
3. Cut 2 scallions into 2-3 cm pieces.
   🕒 01:32
4. Prepare a thick plastic bag (or double up thinner bags) and add the cut cucumbers.
   🕒 01:51
5. Add 2/3 tsp salt to the bag with the cucumbers and mix well. (Key Tip: Use a sturdy bag to prevent it from tearing.)
   🕒 02:05
6. Remove the air from the plastic bag, seal it, and let it sit for a while to allow the cucumbers to absorb the flavors. (Key Tip: Sealing the bag after removing air helps the flavors to soak in well.)
   🕒 02:29
7. Squeeze the cucumbers firmly through the plastic bag to remove excess moisture.
   🕒 02:43
8. Add 30-40g cod roe (or spicy cod roe) and, if desired, 1/2 tsp Ichimi Togarashi to the bag with the drained cucumbers. (Key Tip: Cod roe adds umami, serving as a substitute for salted shrimp.)
   🕒 03:11
9. Mix the cod roe and chili powder evenly with the cucumbers in the bag.
   🕒 03:43
10. Continue by adding 1/2 clove grated garlic, 1/2 clove grated ginger, 1 tsp sugar, 1 tsp vinegar, and 1 tsp sesame oil to the bag. Mix everything thoroughly.
    🕒 04:28
11. Once everything is well combined, add the chopped scallions and mix again to ensure they are distributed evenly.
    🕒 05:07
12. Let it sit for a while to allow the flavors to meld.
    🕒 05:30
13. Transfer to a serving dish.
    🕒 05:35