Make this dish as a side to cut oily or heavy dishes, or make it just because it tastes good! This dish is so easy that ANYONE could make it..
3 English cucumbers
4 tsp salt
4 tsp sugar
2 cloves garlic, minced
2-3 Tbsp rice vinegar
2 Tbsp sesame oil
2 fresh chili peppers, chopped (optional)
1) Use the flat side of a knife to smash the cucumbers a bit. Beware of flying cucumber seeds and juices! I didn’t smash them enough because I was a pansy and didn’t want to get wet. Do as I say, not as I did! The smashing will help the marinade seep into the crevices of the cucumbers. Chop into 1 inch pieces. Add the cucumbers to a bowl and add the salt. Using
chopsticks, a spoon, or impeccably clean hands, toss the cucumbers so
they are evenly coated with the salt.
2) Refrigerate for 20-30 minutes, and you should see an accumulation of cucumber juice. Drain the liquid.
3) Add the rest of the ingredients.
4) Refrigerate for 20 more minutes, then taste and adjust for your preference of sweet (sugar), sour (vinegar), salt, and sesame oil. Really, it’s up to you to decide how you like your cucumbers.
5) This will taste even better the next day! But, feel free to eat it right away as well.
-The cucumbers will produce a LOT of liquid. If you are short on time and don’t mind swimming cucumbers, cut out step #3 and just add all the ingredients at once.
-If you don’t have English cucumbers, regular cucumbers will work as well. You may want to use 4 or 5 instead, to attain the same volume.