Jari Mulhoe

Thinly slice 300 g jari, 150 g cucumber, 30 g onion, and 20 g garlic.

In a bowl, combine 10 g doenjang, 60 g gochujang, 15 g gochugaru, 20 g soy sauce, 10 g ginger, 15 g sugar, and 30 g vinegar.

Add the sliced jari, cucumber, onion, and garlic to the sauce.