Recipe courtesy Dinah Surh
INGREDIENTS
2 cups sliced English seedless cucumbers, Russian or Kirby cucumbers or regular cucumbers
1 - 2 peeled garlic cloves peeled and minced (about 2 teaspoons)
1 - 2 whole scallions (tops removed and thinly sliced) about ¼ cup chopped
2 tablespoons roasted sesame seed oil
2 teaspoons white sugar
2 teaspoons roasted sesame seeds
1/8 teaspoon Korean ground got red pepper or cayenne
1/16 teaspoon or dash ground black pepper
1/4 - 1/2 teaspoon salt for brining
PREPARATION
Thinly slice cucumber with a mandolin, food processor or by hand and sprinkle with salt. (NOTE: If using regular cucumbers, slice skin lengthwise, every other strip before slicing.) Let salted cucumbers sit in a non-metallic bowl for 15 minutes to brine. Squeeze out excess water.
Combine salted cucumber slices with chopped garlic, scallions, sesame seed oil, sugar, sesame seeds, ground hot red pepper and black pepper.
Serve chilled or at room temperature. Will keep overnight.
Serves 4 to 6 persons
