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  • 3 cups seeded, cored cucumber batons
  • 1 tsp. salt
  • 2 cloves garlic, chopped
  • 1-1/2 tsp. Korean ground hot pepper
  • 1 tsp. toasted sesame seeds
  • 1 green onion, thinly sliced
  • 2 tsp. rice vinegar
  • 1/2 tsp. granulated sugar
  • 1/2 tsp. sesame oil


Servings 6


Step 1

Mix cucumber with 1 tsp. slat, let stand for 30 to 45 minutes. One fistful at a time, forcefully squeeze out liquid from cucumber; transfer to bowl. In mortar and using pestle, or with side of knife on board, mash garlic with pinch salt to form paste. Pound in ground hot pepper and sesame seeds. Add to bowl along with green onion, vinegar, sugar and sesame oil, with hands, mix well, squeezing cucumber and mixing at the same time. Let stand for at least 10 minutes before serving. (Refrigerate for up to 1 day)

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