We tried this recipe from A Korean Mother’s Cooking Notes by Sun-young Chang. First, clean 3 Persian cucumbers by rubbing with slightly wet coarse salt, then rinse and dry. Trim off ends, then slice on a diagonal to 1/16” thick (we used a mandolin). Stir in 1 tsp salt, 1 Tbsp rice vinegar (we use Marukan green label), and 1 ½ Tbsp sugar. Mix well, then fold in 1 chopped scallion, 1 Tbsp red pepper powder aka gochu garu (we reduced to ½-¾ Tbsp), and 1 Tbsp crushed roasted sesame seeds (this can be reduced by half; we forgot to crush the seeds). (May 2018)
Cooking Adventures 