Spicy Korean Cucumber Salad

Steps

1. 1

   Halve the cucumber lengthwise and slice it on an angle about 1/4 inch thick. Toss with the salt in a bowl and let stand for 10 minutes to draw out water.

2. 2

   Meanwhile, whisk the garlic, green onions, vinegar, soy sauce, sugar, chile flakes and sesame oil in a medium bowl.

3. 3

   Drain the cucumber, squeeze it gently by the handful to remove excess liquid and pat dry. Taste a slice; if it is too salty, rinse quickly and pat dry again.

4. 4

   Toss the cucumber with the dressing, sprinkle with sesame seeds and serve within a couple of hours, while it is still crunchy.