Steps

1. Wash 10 cucumbers, trim ends. Then, cut lengthwise into quarters and remove the seed portion.
   🕒 01:05
2. Place the cut cucumbers in a tray, sprinkle with 2 tbsp salt, and rub well with your hands. [Key Tip!] Cutting the cucumbers short before pickling can cause them to release too much moisture and become wrinkled. It's recommended to pickle them whole and then cut them into bite-sized pieces when serving.
   🕒 02:30
3. Place a similar-sized tray or a weight on top of the cucumbers and let them sit for about 1 hour to thoroughly draw out moisture.
   🕒 03:15
4. Julienne 1 piece of ginger.
   🕒 00:00
5. In a bowl, add 300g sugar and 300cc vinegar and mix with a whisk until the sugar dissolves.
   🕒 03:39
6. Add a small amount of 1 tsp soy sauce (minus a little) and mix further.
   🕒 04:10
7. In a pot, add 3 tbsp unrefined sesame oil and 3 chili peppers, and heat over low heat.
   🕒 04:50
8. Slowly fry until the surface of the chili peppers becomes dark, then turn off the heat.
   🕒 05:14
9. Add 1 tsp Sichuan peppercorns to the pot after turning off the heat to release their aroma.
   🕒 05:49
10. Place the julienned ginger in a heat-resistant container.
    🕒 06:03
11. Pour the hot oil from the pot onto the ginger in the heat-resistant container.
    🕒 06:09
12. While hot, add the oil and ginger from step 11 to the bowl containing the sugar, vinegar, and soy sauce mixture from step 6, and mix well to create the dressing.
    🕒 06:21
13. Rinse the drained cucumbers in water several times to remove excess salt. [Key Tip!] Thoroughly pickling the cucumbers to draw out moisture is important for improving texture and shelf life.
    🕒 08:28
14. Thoroughly pat dry the surface of the rinsed cucumbers with paper towels.
    🕒 09:34
15. Pour the prepared dressing into a container, add the drained cucumbers, and mix to combine. They will be delicious after marinating for 1 day or more.
    🕒 10:04