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Quick Cucumber Kimchi

(by Clara Park)

Adapted from Koreatown by Deuki Hong and Matt Rodbard

(Mama Park doesn’t use recipes)

1 1/4 lb. cucumbers, washed, trimmed and cut into 1/4-in. slices

1 1/2 t. kosher salt

1 1/2 t. sugar

1/2 c. grated Asian pear

1/3 c. kochugaru (Korean chili flake)

2 t. freshly grated ginger

1/4 c. fish sauce

2 cloves garlic, minced

2 T. sugar

Toss together cucumbers, salt, and 1 1/2 t. sugar in a large bowl.

Let sit for 15 minutes.

Combine remaining ingredients in a small bowl and set aside.

Drain liquid from cucumbers.

Add marinade, and toss to coat, making sure each piece is covered.

Refrigerate for at least 2 hours.

(Read Spaghetti and Kimchi, the story that accompanies this recipe.)

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