• Cut the cucumbers in half lengthwise and scoop out the seeds with a spoon.
• Slice them into thin half-rounds.
• In a large bowl, combine cucumbers, soy sauce, vinegar, salt, green onion, and sesame seeds.
• Set aside to marinate for 30 minutes.
• Add water and stir well.
• Refrigerate for 1 to 2 hours.
• Before serving, sprinkle with cayenne pepper and add 3 or 4 ice cubes to keep the soup cold.

Cold Cucumber Soup:

• Although cucumbers are found all over the world, they originated in southern Asia.
• This soup, often served in the summer, features the cucumber’s crisp, refreshing taste that stimulates faded hot-weather appetites.
• Koreans sometimes enhance it with toasted seaweed.

• Wash and dry the spinach, removing stems and any bad leaves.
• In a large saucepan, bring water to a boil over high heat.
• Add spinach, cover, and reduce heat to medium-high.
• Cook for 3 to 5 minutes, or until tender but still bright green.
• Drain in a colander.
• When cool, gently squeeze out excess water with your hands.
• Cut spinach into 2-inch lengths and place in a large bowl.
• Add soy sauce, sesame oil, finely chopped garlic, and toasted sesame seeds.
• Mix well and serve at room temperature.

Spinach Salad:

• Lightly cooked vegetables, seasoned with popular seasonings, make delicious and nutritious additions to Korean meals.
• After trying this recipe with spinach, consider making it again with cucumber (peeled and cut in strips), shredded carrots, or cabbage.

• In a large saucepan, bring water to a boil over high heat.
• Add bean sprouts, reduce heat to medium, and cook for 2 to 3 minutes or until crisp-tender.
• Pour bean sprouts into a colander, rinse with cold water, drain well, and place in a large bowl.
• In a small bowl, combine the remaining ingredients and stir to dissolve sugar.
• Pour the dressing over the bean sprouts, toss well, and serve.

• Stir together the dry mustard and water (or rice vinegar), forming a paste.
• Set the sauce aside for 15 to 30 minutes to allow the flavor and “heat” to develop.

• Combine all ingredients in a small bowl and stir to dissolve the sugar.
• Pour any leftover sauce into a glass container, cover tightly, and store it in the refrigerator.
• It will keep for up to a week.

• Mix the soy sauce, rice or cider vinegar, and sesame seeds in a small bowl.
• Place the dipping sauce in a bowl alongside the food to be dipped on a large plate and serve.

• Place sesame seeds in a small frying pan without adding oil.
• Cook, stirring constantly, over medium heat for 2 to 4 minutes or until golden brown.
• Be cautious not to burn them.
• Remove from heat and set aside to cool.
• Transfer the toasted seeds to a large bowl and crush them with the back of a wooden spoon.

• In a large saucepan, bring water to a rapid boil over high heat.
• Add the egg noodles and return to a rolling boil.
• Cook the noodles uncovered, stirring often, for 5 to 7 minutes, or until they are just barely soft.
• To check if they are done, bite into a noodle; it should offer a little resistance to your teeth.
• Drain the noodles in a colander.
• If you plan to use them in a salad or combination dish, rinse with cold water.
• If they will be topped with a sauce, rinse with hot water.

• In a deep saucepan, bring rice and water to a boil over high heat.
• Boil uncovered for 2 to 3 minutes.
• Cover the pan, reduce heat to low, and simmer the rice for 20 to 25 minutes, or until all the water is absorbed.
• Remove the pan from heat, keep it covered, and let the rice steam for 10 minutes.
• Fluff the rice with a fork and serve hot.
• Makes 6 cups.
• Notes: For centuries, Koreans have cherished white rice at every meal, either alone or combined with grains like barley, millet, corn, beans, or wheat.
• This recipe features the preferred short-grain white rice, known for its tenderness and slight stickiness.
• The resulting drier rice is perfect for absorbing meat juices and soups.
• For a moister rice, refer to the directions on the rice package.

• In a large colander, mix cabbage with 5 tsp salt and let it stand for 3 hours.
• Rinse the cabbage thoroughly two or three times, gently squeezing out excess liquid.
• Place the drained cabbage in a large glass or ceramic bowl.
• Add the remaining 1 tsp of salt, sugar, crushed red pepper flakes, ginger root, garlic, and green onions.
• Mix thoroughly.
• Cover the cabbage mixture tightly with plastic wrap and let it stand at room temperature for 1 or 2 days.
• Chill the kimchi before serving and store it tightly covered in the refrigerator.