---------- Recipe via Meal-Master (tm) v8.02
  Categories: Korean, Salads, Vegetables, Ethnic
       Yield: 4 servings
       3 ea Cucumbers
       1 tb Salt
       1 ea Clove garlic
     1/4 ts Salt
       1 ts Sesame seeds
       1 ts Sesame oil
     1/4 ts Cayenne pepper
       1 ts Sugar
   This simple cucumber salad is a pleasant accompaniment
   to a hot summer night. Small cucumbers are suggested;
   they are not quite as watery as the large ones nor do
   they require peeling.
   1.  Slice the cucumbers in circles. Sprinkle salt over
   the cucumber slices, mix well and let them stand for
   30 minutes. Place the cucumbers in a damp cloth and
   gently but firmly squeeze out as much water as
   possible. The less watery the cucumbers, the better
   tasting the dish.
   2.  Crush the garlic, then combine it with the
   cucumbers, salt, sesame seeds, sesame oil, pepper and
   sugar in a bowl. Mix well.
   Source: The Korean Cookbook, by Judy Hyun. Typed in by
   Ronnie Wright