Recipe - Cucumber Vegetable Salad (Korean Ol Namul)

3 Cucumbers
1 tablespoon Salt
1 Clove garlic
One fourth teaspoon Salt
1 teaspoon Sesame seeds
1 teaspoon Sesame oil
One fourth teaspoon Cayenne pepper
1 teaspoon Sugar

This simple cucumber salad is a pleasant accompaniment to a hot summer
night. Small cucumbers are suggested; they are not quite as watery as the
large ones nor do they require peeling.

1. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,
mix well and let them stand for 30 minutes. Place the cucumbers in a damp
cloth and gently but firmly squeeze out as much water as possible. The less
watery the cucumbers, the better tasting the dish.

2. Crush the garlic, then combine it with the cucumbers, salt, sesame
seeds, sesame oil, pepper and sugar in a bowl. Mix well.

Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini