When making Korean dishes with cucumbers, it is best to use the Korean
cucumber, but you can also use Kirby, Persian, or Japanese cucumbers.
When in doubt, buy the crunchiest cucumbers you can find. Cucumbers can
be enjoyed raw, or pickled for those who prefer a saltier taste.
To prepare,
wash and peel the cucumber (some recipes call for unpeeled cucumbers).
Cut off both ends and cut as directed.
