Recipe adopted from Korean Bapsang. [Recipe serves 3 to 4].
The one ingredient that I didn't have laying around the house was gochugaru [ko-CHU-kar-oo], which is a Korean red pepper powder. Its texture is somewhere between our chili powder and crushed red pepper, and its heat level was not as hot as cayenne powder but still had had a kick to it. A few months from now, we'll have the Korean expert give this dish a taste test and see if it's similar to what she's used to, or if changes need to be made. We'll keep you posted!
2 kirby cucumbers
1 teaspoon salt
1 tablespoon gochugaru
1 tablespoon green onion, chopped
1 clove garlic, minced
1 teaspoon rice vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
Slice each cucumber lengthwise and use a spoon to scoop out the seeds. Slice the halves into julienned strips (roughly 1/8" x 1/8" x 2" to 3"). Sprinkle the salt over the cucumbers and gently toss. Let the cucumbers sit for 15 minutes.
In the meantime, whisk together the gochugaru, green onion, garlic, vinegar, sugar, sesame seeds, and sesame oil in a small bowl.
After 15 minutes, transfer the cucumber to a stack of paper towels and gently blot out any moisture. [Side note: If the salt did its job, there will be a small pool of water at the bottom of your cucumber bowl]. In a clean bowl, combine the drained cucumbers with the sauce, and stir with a rubber spatula or set of tongs until fully coated.