Slice two cups of cucumber lengthwise, then into ¼ inch diagonal slices. Mix with 1 ½ tsp salt and let sit for 30 minutes, then rinse and drain well. Combine the drained cucumber with 1 Tbsp each sugar and rice wine vinegar, ½ tsp each toasted sesame seeds and red pepper powder (kochu garu), 1/8 tsp black pepper and garlic powder, and 2 chopped scallions. Mix well and serve. This recipe is from Everyday Korean Cooking by Mary Jeeyoung Park & Hae Ok Park, family friends who published their family recipes via Hot Pot Publishing in 1999. (Nov. 2015)
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