The secret lies in dark soy sauce for depth, anchovy fish sauce for umami, and starch syrup to keep that satisfying crunch.
1.Ingredients · Serves 5
(1) Cucumber 5 pcs (approx. 950g)
(2) Coarse sea salt 2 tbsp
(3) Starch syrup 2 swirls (a little)
(4) Green onions 8 stalks
(5) Onion ½ onion
(6) Minced garlic 1 heaping tbsp
(7) Gochugaru 3 tbsp
(8) Dark soy sauce 2 tbsp
(9) Anchovy fish sauce 1 tbsp
(10) Raw sugar ½ tbsp
2. Prep & Salting
(2-1) Trim both ends and halve lengthwise. Lay flat-side down and cut into 3cm pieces.
(2-2) Toss with coarse sea salt and starch syrup. Rest for 20 minutes, turning once or twice.
💡 Adding starch syrup alongside salt enhances osmosis — this is what keeps the cucumbers snappy instead of soggy
(2-3) Drain in a colander — do not rinse with water or you’ll wash away the seasoning balance.
3. Seasoning & Mixing
(3-1) While cucumbers salt, cut green onions into 3–4cm pieces and chop the onion into bite-sized squares
(3-2) Combine drained cucumbers, onion, and green onions. Add garlic, gochugaru, sugar, dark soy sauce, and anchovy fish sauce
(3-3) Gently toss everything by hand until evenly coated. Hands work better than tools — they’re gentler on the cucumber and distribute seasoning more evenly
4. Why it works
🥒 Crunch — starch syrup firms up cell walls so the cucumbers stay crisp, not limp
🍶 Savory depth — dark soy sauce neutralizes the raw cucumber note; anchovy fish sauce adds another layer of umami
☀️ Summer-perfect — light on the stomach, quick to make, and refreshing enough for hot weather