Oe-hwachae (Cucumber Hwachae)

Ingredients

• cucumber
• mung-bean starch (nokdu flour)
• vinegar and soy

Instructions

1. Cut cucumber thin and long; dip in boiling water and drain.
2. Coat with mung-bean starch and blanch; repeat three times.
3. Rinse cold and soak until it swells white.
4. Drain, dress with vinegar and soy, and serve as an anju.