Cut the cucumbers and onion into very fine slices (a
food processor may be used for this). Sprinkle with
salt, mix well, and set aside in a bowl for an hour.
Drain all the accumulated liquid and discard. Add the
lemon juice, cayenne pepper (Koreans like this dish
very hot), sesame seeds, and sesame oil. Mix well,
cover, and refrigerate. Serve cold or at room
temperature.
Source: Madhur Jaffrey's World-of-the-East Vegetarian
Cooking Typed for you by Karen Mintzias
