Gochujang Pickles

Wash the cucumbers thoroughly and cut them into pieces about 4-5cm long.

Slice the garlic and Cheongyang chili peppers into suitable sizes.

Neatly arrange the cucumber, garlic, and Cheongyang chili peppers in a sterilized glass jar.

In a pot, add soy sauce, water, sugar, vinegar, gochujang, and soju, and bring to a boil.

Once it starts boiling, turn off the heat after 2-3 minutes and let it cool.

Pour the cooled marinade into the glass jar, making sure all ingredients are submerged.

Close the lid and leave at room temperature for about a day, then store in the refrigerator.