Cucumber Perilla Salad (Oi Deulkkae Muchim) Recipe

Salt – 1 T (for salting the cucumbers; adjust to taste when seasoning)
Peeled perilla seed powder – 4 T (tal-pi deulkkae garu; ground perilla seeds with the husk removed, gives a creamy nutty texture; look for it at Korean grocery stores)
Perilla oil – 2 T (Korean toasted perilla oil; can substitute with sesame oil if unavailable, though the flavor will differ slightly)
Toasted sesame seeds – to taste (for garnish)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)

Slice the cucumbers as thinly as possible.
Add 1 T of salt to the sliced cucumbers and let them sit for about 30 minutes to draw out moisture.
Squeeze the salted cucumbers firmly to remove as much liquid as possible.
Add the peeled perilla seed powder and perilla oil to the squeezed cucumbers.
Mix everything well, adjusting the seasoning with a little extra salt if needed, until it becomes creamy.
Finish by sprinkling toasted sesame seeds on top, and it's ready to serve.