MARINATED CUCUMBER SALAD WITH SCALLIONS AND SESAME

Korean meals are not complete without Banchan: little side dishes of pickles, marinated veggies and kimchi served along with a typical Korean meal. These quick pickles are ready in no time and become more flavorful the longer they marinate. 

Ingredients

1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon toasted sesame seed oil
1 tablespoon granulated sugar
2 cups thinly sliced English or Persian cucumbers
2 tablespoons toasted sesame seeds
1 teaspoon kosher salt
2 tablespoons thinly sliced scallions or green onions

Directions 

1. To a medium bowl, add vinegar, soy sauce, sesame oil, and sugar; whisk until well combined and sugar has dissolved. Add the cucumbers and toss to coat; cover and let sit at room temperature for 20 minutes. Drain and reserve pickling liquid. (The pickling liquid makes a great base for vinaigrette or more pickles!) Set aside cucumbers. 
2. In a mortar and pestle, combine the sesame seeds and salt; lightly crush and stir.
3. To serve: Transfer pickled cucumbers to a serving dish, toss with scallions, and generously sprinkle with sesame salt; serve.