Sweet and Spicy Cucumber from Dandong

Sweet and Spicy Cucumber from Dandong

　　Sweet and Spicy Cucumber from Dandong was created in the early 1950s to support the Korean War effort. It uses prickly cucumbers still attached to their blossoms, which are salted into a brined cucumber base. The cucumbers are then sliced into strips 1 cm wide and 3–4 cm long, soaked in water to allow them to absorb moisture and expand, after which the water is squeezed out, leaving only a faint salty taste. The cucumbers are then placed in a jar, mixed with various seasonings, and left to soak until the flavors fully penetrate the inside of the cucumbers. Once removed from the jar, they are tossed with roasted sesame seeds to become the final product. Sweet, spicy, savory, crispy, and tender, they are extremely popular with consumers. (Dandong)