1 pound cucumbers
1 teaspoon kosher salt
2 teaspoons sesame seed oil
1/2 teaspoon sesame seeds
1/2 teaspoon minced garlic
pinch freshly ground black pepper
kosher salt to taste
Wash the cucumbers. Cut the tip and discard. Slice the cucumbers very thinly, about 1/16 inch using a mandoline or a food processor. Add1 teaspoon of kosher salt and toss to coat evenly.
Transfer the cucumbers to a colander over a bowl and let it stand at room temperature for 10 to 15 minutes. After 15 minutes, using your hands or a kitchen towel, remove as much liquid as possible. Transfer to a mixing bowl.
Heat 2 teaspoons of sesame seed oil and add the cucumbers. On medium high heat, sauté stirring constantly for about one minute. Add the garlic, freshly ground black pepper and sesame seeds and continue to sauté for another 10 to 20 seconds. Taste and add salt if necessary.
Transfer to a pretty dish and serve at room temperature. The dish can also be made ahead. Cool, cover and refrigerate. When ready to serve, transfer to a pretty dish and serve. The cucumber sauté is very tasty as one of the topping choices for Bibimbop | Korean rice bowl.