| 1. |
Wash the cucumbers and peel the skins in alternating stripes. Depending on the kind of cucumber, you can take all the skin off (if it's bitter) or leave it all on. |
| 2. |
Slice the cucumbers in half and scoops out the seeds with a spoon. Slice the cucumbers 1/4 inch thick piece. They should look like little horseshoes. |
| 3. |
Sprinkle the cucumbers with the salt and toss to coat. Cover and let sit in the refrigerator for about an hour. |
| 4. |
After an hour, take them out of the fridge and squeeze as much water out of them as you can. You can skip this step, but the salad will be more watery. |
| 5. |
In a medium bowl, combine the cucumber with the rice vinegar, sesame oil, and sugar, all to taste. |
| 6. |
Add the soy sauce little by little to taste until you reach the desired saltines. Stir in the chili paste (optional) and serve cold. |
