Korean Spicy Cucumber Salad
1 inch leek, minced (about 1 tablespoon)
1 clove garlic, minced (about 1 tablespoon)
1 tablespoon fine red pepper powder
1 tablespoon sugar
1 tablespoon rice wine vinegar
dash soy sauce [u]Salad[/u]:
1/2 cucumber, thinly sliced
salt, to taste
pinch sesame seeds
pepper, to taste
1. Sauce: In a bowl, combine all sauce ingredient; whisk thoroughly. (Or prepare sauce in advance, its better that way.)
2. Salad: Place cucumber in a bowl and sprinkle with salt; let stand 10 minutes. Wrap the cucumber in a dry towel and squeeze out excess water.
3. Pour sauce over cucumber; toss to coat. Sprinkle with sesame seeds, then season with salt and pepper.