Steps

1. Rub the bumps off 1 cucumber (100g) with the back of a knife.
   🕒 00:40
2. Cut the cucumber in half lengthwise, then slice into 3mm thick half-moons.
   🕒 00:40
3. Place the sliced cucumber in a bowl, add 1/4 tsp salt, and massage. Let sit for 5-10 minutes. [Key Tip!] Salting draws out moisture, allowing the flavors to penetrate better.
   🕒 00:53
4. Soak 5g (2 tbsp) dried wakame seaweed in plenty of water for about 5 minutes to rehydrate. [Key Tip!] Dried wakame is a convenient and easily stored ingredient.
   🕒 00:59
5. Squeeze the water out of the salted cucumber thoroughly by hand.
   🕒 01:12
6. Place the cucumber in a colander to drain further.
   🕒 01:21
7. Drain the rehydrated wakame and cut into bite-sized pieces. Place in the bowl with the cucumber.
   🕒 01:25
8. Add 1 tsp soy sauce, 1 tsp vinegar, 1 tsp sugar, 2 tsp sesame oil, and 2 tsp toasted sesame seeds to the bowl. Mix well to complete the Chinese Cucumber Wakame.
   🕒 01:32
9. Slice 1 cucumber (100g) into 3mm thick half-moons, just like the Chinese Cucumber Wakame. Salt it with 1/4 tsp salt and squeeze out the water thoroughly.
   🕒 01:56
10. Cut 2 chikuwa in half lengthwise, then diagonally into about 3mm thick slices.
    🕒 02:08
11. Add the sliced chikuwa and the squeezed cucumber to a bowl.
    🕒 02:13
12. Add 1 tbsp mayonnaise, 1/2 tsp soy sauce, 1 tsp ground sesame seeds, and 1 sachet of bonito flakes to the bowl. Mix well to complete the Japanese Chikuwa Cucumber. [Key Tip!] Mayonnaise, soy sauce, and bonito flakes pair wonderfully, making it a great match for rice.
    🕒 02:19
13. Place 20g salad macaroni and enough water to cover in a microwave-safe bowl. Microwave at 600W for the package's recommended cooking time plus 3 minutes.
    🕒 02:46
14. Drain the macaroni in a colander and transfer to a bowl. [Key Tip!] Adding macaroni gives the dish more volume and allows it to be completed in a short time.
    🕒 02:57
15. Slice 1 cucumber (100g) thinly into rounds, salt it with 1/4 tsp salt, let sit for 10 minutes, then squeeze out the water thoroughly.
    🕒 03:02
16. Add the squeezed cucumber to the bowl with the macaroni.
    🕒 03:07
17. Add 50g kimchi, 2 tbsp toasted sesame seeds, and 1 tsp sesame oil to the bowl. Mix well to complete the Addictive Kimchi Macaroni Cucumber. [Key Tip!] No extra seasonings are needed; the saltiness from the kimchi and the salted cucumber is enough to create a delicious flavor.
    🕒 03:13