Anyone have a recipe for pickled cucumbers along the lines of the ones they serve at Beverly Soon Tofu? I could eat those every day!
You can buy them pre-made at any Korean grocery store.. Be careful some are very very salty!!!
I don't know the restaurant in question but if you mean sunomono-style pickles, I do them as follows:
Take an English cucumber (the ones wrapped in plastic...they're thin-skinned, don't need to be peeled) and slice into 1/4" rounds (better yet, use a mandolin). Place slices in strainer and salt liberally (3-4 T.) and distribute through slices with your fingers. Let stand 5 or 10 minutes.
While cucumbers stand, mix about 1/4 c. rice vinegar, a glug or two of mirin, maybe a teaspoon of sugar, and just a drop or two of soy sauce (you don't want to darken this mixture much). I also add a tiny bit of Asian chili sauce or paste at this point -- sambal olek is nice. Optional, of course, and probably not terribly traditional.
Rinse cucumber thoroughly of salt and shake out excess water. Put in container, pour vinegar mixture over, cover, refrigerate. Et voila.