SPICY KOREAN CUCUMBER SALAD (for two)
2 teaspoons rice vinegar
1 to 2 teaspoons gochugaru (Korean ground red chili pepper, see picture below)
1 teaspoons toasted sesame oil
1 teaspoon sesame seeds
½ teaspoon salt
½ teaspoon sugar
1 scallion, chopped
2 Kirby cucumbers, sliced 1/8 inch thick
1. Combine all ingredients except cucumbers in a bowl. Taste and adjust seasonings, if desired.
2. Add cucumber slices and toss to coat and serve chilled or at room temperature.
from Emily Ho, The Kitch