Title: Cooked cucumber salad - oi bok kum na mool
 Categories: Salads, Korean
      Yield: 4 Servings
 
      1 lg Cucumber
  1 1/4 ts Salt
  1 1/2 tb Sesame Oil
      2 tb Finely Chopped Green Onion
      2 tb Light Soy Sauce
      2 ts Chili Powder
  1 1/2 ts Sugar
      1 tb White Sesame Seeds, Toasted
           - And Ground
 
  Peel the cucumber and cut into wide strips, discarding seed core,
  then cut crosswise into sticks.  Place in a colander and sprinkle
  with the salt. Set aside for 10 minutes to drain, then rinse and dry
  thoroughly.
  
  Heat the sesame oil in a pan and fry the cucumber with the chopped
  green onion over medium heat until it begins to soften. Add the soy
  sauce, chili powder and sugar and toss until the seasonings are
  evenly distributed. Transfer to a serving dish and sprinkle with the
  sesame seeds. Serve warm or slightly chilled.
  
  Typed by Syd Bigger.