Dale loved this one! It's spicy so that is no surprise. Actually a little too spicy for me. I'll reduce the red pepper next time as another reviewer did. I did not salt the cucumbers because I don't like my cucumbers wilted.

Here is the original link.

Korean Cucumber Salad

Use a mandoline or food processor to slice the cucumber uniformly thin. Salting the cucumber causes it to wilt and draws out excess moisture. It also gives the dish a pickled quality similar to kimchi, Korea's spicy and pungent fermented cabbage condiment.

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  YIELD: 8 servings (serving size: about 1/4 cup)

Ingredients

• 3 1/2 cups (1/16-inch-thick) slices English cucumber (about 1 large)
• 2 teaspoons kosher salt
• 2 tablespoons minced green onions
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon dark sesame oil

Preparation

• Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry.
• Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.

Cooking Light
JUNE 2007