Recipe for Korean Cucumber Salad or Oi Saengchae 
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Yield:
1
Ingredients:
Amount Ingredient
3 lb seedless cucumbers, sliced into paper
thin discs
1/2 tsp sea salt
1/2 tsp kochu * (or hot red pepper powder or flakes)
1/2 cup rice vinegar
1 tsp chongiu * (rice wine) or vermouth
2 tsp sugar
2 tsp freshly squeezed lemon
1 x clove garlic, crushed-I used 4 or 5 cloves
2 x scallions finely minced
2 x walnut halves finely chopped
2 tsp sesame oil
1 tsp toasted sesame seeds
1/2 tsp freshly ground pepper
Instructions:
Instructions: Put the cucumbers in a large colander and sprinkle evenly with the sea salt and let sit for 15 min. Rinse salt off and then wrap in paper towel and squeeze out as much liquid as possible. In a large bowl combine the remaining ingredients and mix well. Add cucumbers and toss well. Cover and refrigerate. Can be made the day before.

Flavors meld better when this recipe is made ahead, if you can keep everyones hands off it! Enjoy!

items with asterisk (*) can be found in Korean or Asian markets

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  ... Korean Cucumber Pickle (O-i Keem Chee)   ::   Korean Cucumbers   ...