- 3 pounds pickling cucumbers, peeled
- 1 medium-sized onion, peeled
- 1 tablespoon plus 1 teaspoon kosher salt
- 3½ tablespoons lemon juice
- About ¼ to ½ teaspoon cayenne pepper
- 2 tablespoons crushed, roasted sesame seeds
- 1½ tablespoons sesame oil
- 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.