Korean-Style Cucumber Salad

Recipe Ingredients

3 lbs	1362g / 48oz	Pickling cucumbers - peeled
1 lb	454g / 16oz	Onion - peeled (medium)
1 tablespoon	15ml	Kosher salt - plus
1 teaspoon	5ml	Kosher salt
3 1/2 tablespoons	52ml	Lemon juice
1/4 teaspoon	1.3ml	Cayenne pepper - (or more)
2 tablespoons	30ml	Crushed roasted sesame seeds
1 1/2 tablespoons	22ml	Sesame oil

Recipe Instructions

Cut the cucumbers and onion into very fine slices (a food processor may be used for this).

Sprinkle with salt, mix well, and set aside in a bowl for an hour.

Drain all the accumulated liquid and discard.

Add the lemon juice, cayenne pepper (Koreans like this dish very hot), sesame seeds, and sesame oil. Mix well, cover, and refrigerate.

Serve cold or at room temperature.

Source:
Madhur Jaffrey's World-of-the-East Vegetarian Cooking

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