Makes 2 cups
Adapted from "A Korean Mother's Cooking Notes" by Chang Sun-Young. This can be made a day before serving.
6 Kirby cucumbers
1/2 teaspoon of salt
1 teaspoon of sesame oil
1. Cut off the ends
of the cucumbers, then cut them in half crosswise into roughly 2-inch cylinders. Cut each cylinder in half vertically. Using a spoon, carve out much of the flesh with the seeds, leaving behind only the cucumber skin and a thin layer of the attached flesh. Discard the seeds and carved out centers. Julienne the cucumber skins into 2-inch-long slivers.
2. In a medium bowl,
toss the julienned cucumber peel with salt and set aside. After 30 minutes, vigorously squeeze out as much water as possible.
3. In a medium saucepan,
heat the sesame oil over medium heat and sauté the cucumbers until thoroughly warmed through. Remove from the heat, place the cucumbers in a small bowl, and chill at least 30 minutes or until needed. Serve in a small bowl.
Each one-fourth cup: