Spicy Cucumber

3 cucumbers
2 pinches salt
1½ teaspoons soy sauce
1½ teaspoons sesame oil
1½ teaspoons doubanjiang (spicy bean paste)
1½ teaspoons sugar
1½ teaspoons vinegar

2 chopsticks, to use as cutting guides
Colander
Lidded container

Trim the cucumber ends. Place a cucumber between two chopsticks and make cuts about 0.5 cm apart, stopping at the chopsticks rather than slicing through.
Turn the cucumber over and make diagonal cuts on the other side, again without cutting through. Repeat with the remaining cucumbers.
Divide the accordion-cut cucumbers into pieces about 5 cm long.

Place the cucumbers in a colander over a bowl. Sprinkle with the salt and gently massage and squeeze to release excess water, about 2–3 minutes. Drain away the released liquid.
Transfer the cucumbers to a mixing bowl. Add the soy sauce, sesame oil, doubanjiang, sugar and vinegar, then mix evenly.
Transfer to a container, cover and refrigerate for 2–3 hours to marinate.
Arrange on a plate and serve.

Three Japanese Cucumber Appetizers — Japanese Cooking Ichie
Video description for quantities; video 02:23–04:53 for method.
Source photograph: the creator’s video thumbnail, showing all three cucumber appetizers.