When making sweet vinegar water, boil it in a pot at the ratio of water 1: sugar 1/2: vinegar 2/3.
I measured it with a paper cup and it fit well with one cucumber

Cool the boiling sweet vinegar water for a while and put it in the refrigerator to cool it down

making chili oil;
Add minced garlic, green onions, and red pepper powder and add ingredients to cover

Microwave for 1 minute and 30 seconds to 2 minutes.

I didn't dig out the inside of the cucumber and cut it into half-moon shapes.
Sung Si-kyung also liked cucumber filling, so she didn't dig out the inside.

Add cucumbers to chilled sweet vinegar water

Put the cucumber in the sweet vinegar water in the refrigerator and marinate it for a while.
(I marinated it in 10 to 15 minutes.)

Remove the chilled cucumber and add the chili oil.
The original Sung Si-kyung recipe is "Add a little sugar and minced garlic after filtering the oil of red pepper oil."

I didn't filter out the oil and put in 1.5T including the green onions in the chili oil.
I added 1/3T of sugar and a little salt

The exact amount didn't come out, so I couldn't copy it exactly, but I think it's pretty similar

When I cut cucumbers in thick slices and pickled them in the refrigerator, I feel the coolness, crunchiness, and freshness first when I take a bite.
The flavor of the chili oil and the sourness were felt together, so it tasted pretty good.
But if you think of Korean-style cucumber salad and eat it, you might think, "What is this?"