Cooked Cucumber Salad - Oi Bok Kum Na Mool
Yield: 4 Servings
Categories: Salads, Korean
1 lg Cucumber 1 1/4 ts Salt 1 1/2 tb Sesame Oil 2 tb Finely Chopped Green Onion 2 tb Light Soy Sauce 2 ts Chili Powder 1 1/2 ts Sugar 1 tb White Sesame Seeds, Toasted - And Ground Peel the cucumber and cut into wide strips, discarding seed core, then cut crosswise into sticks. Place in a colander and sprinkle with the salt. Set aside for 10 minutes to drain, then rinse and dry thoroughly. Heat the sesame oil in a pan and fry the cucumber with the chopped green onion over medium heat until it begins to soften. Add the soy sauce, chili powder and sugar and toss until the seasonings are evenly distributed. Transfer to a serving dish and sprinkle with the sesame seeds. Serve warm or slightly chilled. Typed by Syd Bigger.