A small food processor or blender is needed to prepare this wonderful Korean salad.
Half of a large English Cucumber, sliced into about ⅛-inch pieces
2 Green Onions, finely chopped
1 tablespoon of Rice Wine Vinegar
2-½ teaspoons of Soy Sauce
3 small cloves of Garlic, minced
½ teaspoon of Salt
1 teaspoon of Korean Premium Red Chili Pepper Powder
¼ cup of Korean Kimchi, finely chopped (and you can access that recipe easily by clicking on that recipe title)
1 teaspoon of Toasted Sesame Seeds for garnish
In a bowl, add the sliced cucumbers and the chopped green onion and set them aside. Using a small food processor or a blender, add the rice wine vinegar, the soy sauce, the minced garlic cloves, the salt, the Korean Premium Red Chili Pepper Powder, and the Korean Kimchi. Pulse to emulsify the ingredients. Pour the mixture over the cucumbers, mix with a spoon to make sure that the sauce is on all of the cucumber pieces, and place it in the refrigerator for about 2 hours before serving. Sprinkle with the sesame seeds before serving.