The production method of Korean-style cold cucumber shreds firstly prepares cucumber, garlic, onion, carrot, salt, fish sauce, Chili powder, onion, sesame white vinegar and other materials. Shred the onion first, cut the onion into sections for later use, peel the cucumber, dig the seeds, shred the carrot and shred the ginger and garlic for later use. When cold mixing yellow silk, if you want to squeeze out water, it is best to marinate it for five minutes in advance. If you don't want to squeeze out water, you can also mix it directly.

Sprinkle a spoonful of salt and a spoonful of sugar on the shredded cucumber, stir well, then marinate with two spoonfuls of white vinegar for about ten minutes, so that the shredded cucumber can get better moisture and taste, and pour three spoonfuls of fish sauce on onion, cucumber, carrot, garlic and onion segments. Sprinkle with two spoonfuls of white sesame seeds and Chili powder and mix well. After the shredded cucumber is fished out, it's best to control the moisture, then sprinkle with seasoning and stir evenly, so that the taste will be crisp and tender when used, and the most important thing to make Korean shredded cucumber is korean chili sauce or Chili powder.

Korean cold cucumber shreds are best put into Korean sweet and spicy sauce, so the taste of sweet and spicy sauce will be better. Sweet and spicy sauce is best diluted with Sprite and stirred with honey. Finally, add beef powder. If you don't like beef powder, you don't have to add it. However, because Korean beef powder is as fresh as chicken essence, it can also be replaced with chicken essence. Moreover, the most important thing about Korean cold cucumber shreds is that sesame oil can be fresh. After adding Korean hot sauce, the cold cucumber shreds will taste very sweet and crisp, and have a sweet and spicy taste. It is refreshing and not greasy when used, but it is also greasy, but it must be stirred evenly before eating when it is cold.