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Title: Cucumber Banchan
Categories: Korean
Yield: 1 Batch

2 Cucumbers (seedless)
1/2 ts Salt
1 tb Soy sauce
1 tb Seasoned rice vinegar
2 ts Korean red pepper powder

Slice cucumbers as thinly as possible, on a mandolin if you have one.
Toss with the salt and let sit for 15 minutes.

In a small bowl, mix together the remaining ingredients.

Squeeze the cucumbers dry, then toss with marinade.

Place in Japanese pickling press. Refrigerate for 1 hour. Drain off
liquid and serve.

Recipe FROM: <gopher://sdf.org/0/users/cmaltese/docs/Recipes/
cucumber_banchan.txt>

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