This salad is so easy to prepare it's stoopid. The key, though, it making sure you serve it immediately after you toss it so that the salt doesn't have a chance to wilt the cukes. I like it when the cucumbers are still icy-cold from the fridge and you get the pleasant crunch of sea salt with every bite. The recipe calls for ground toasted sesame seeds (You can find sesame seed grinders at any Japanese market.), but if you can't find a grinder a mortar and pestle will work. Or just sprinkle them on without grinding.
KOREAN CUCUMBER SALAD
- 2 medium-sized cucumbers, peeled, seeded, and chopped into chunks
- half a thinly-sliced small yellow onion, or 1-2 green onions, thinly-sliced
- a drizzle of toasted sesame oil (maybe a teaspoon or two)
- a hefty grinding of toasted sesame seeds (see photo)
- sea salt to taste (large flakes are great, but avoid large the coarse rocks usu. found in salt grinders)
- optional: shaved garlic is great in this, so are a few very thinly-sliced green chilis.
Toss everything together and serve immediately. Serves 4 as a side dish (or two of my children--they love this). We had this along-side kalbi (Korean BBQ ribs) last night.