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1
Use 5 cm of the top part of a carrot which is around 50 g; a 5cm piece of daikon radish that's about 7 to 8cm in diameter, which is about 100 g.
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2
Julienne the carrot and daikon radish (use a vegetable slicer).
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3
Massage the julienned vegetables with a pinch of salt (not listed in the ingredients, about 1/3 teaspoon).
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4
Cut up the cucumber roughly and sprinkle it with some salt (not listed in the ingredients, about 1/2 teaspoon) and leave for about 10 minutes.
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5
(Each cucumber weighs around 90 g and yields 10 pieces.)
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6
Squeeze the carrot and daikon radish tightly to eliminate excess moisture.
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7
Wrap the cucumber in paper towels and press down hard to get rid of the surface moisture.
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8
Put the vegetables from Step 4 and the finely shredded ginger in a plastic bag.
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9
Add the cho-gochujang (Korean seasoning mix) and rub it in as you mix the vegetables.
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10
Eliminate the air from the bag as you close it up.
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11
Leave to marinate in the refrigerator for 5 to 6 hours.
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12
If you are going to eat it right away, add 1 tablespoon less of the cho gochujang, since the vegetables are salted.
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13
This shows how it looks after marinating for 10 hours.
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14
A lot of moisture has come out of the vegetables and the flavor has become quite mild.
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15
If you think it needs more flavor, you can add more cho gochujang at any time.
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16
Variation: Cucumber with Octopus.
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17
To use the cho gochujang in a sashimi style dish, see Seared Bonito (skipjack tuna) with Onions -
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18
For reference: To make kkakdugi (kakuteki), see Kkakdugi marinated in kimchi -, which has an authentic marinade sauce.
