2 hothouse or Japanese cucumbers, cut into 2" lengths
1 tsp. salt (to remove excess water from the cucumbers)
2 red Jalapeno peppers, seeded & sliced
2 cloves garlic, minced
2 tbsp. hot bean paste
2 tbsp. sugar
3 tbsp. rice wine vinegar
1 1/2 tbsp. sesame oil
1. Wash cucumbers, cut into 2" lengths (or slices) and place in colander set over a bowl. Toss with 1 tsp. of salt and let drain 30 minutes to 1 hour. Pat dry and place in a medium bowl.
2. Add remaining ingredients; stir well, cover (or place in a Ziploc bag) and refrigerate for at least 1 hour, preferably overnight. Stir the cucs if they're in a bowl or turn the Ziploc bag over several times while they're marinating.