Korean Cucumber Salad

by Ross Bowen, Tastemaker in Residence

Enjoy the cooking class led by Gina Dokko held in Ross Bowen's home here at Korean BBQ

4 cucumbers, peeled and sliced lengthwise and crosswise.
¼ cup rice wine vinegar
2 Tbsp soy sauce
2 Tbsp ground and toasted sesame seeds
1 tsp sesame oil
1 Tbsp white sugar
Pepper and salt to taste 

Mix well and set aside in refrigerator.