2 lb. Japanese cucumbers
3 stalks green onions, chopped
1/2 c. sugar
1/2 c. shoyu
1/2 c. vinegar
2 cloves garlic, minced
1 tsp. wine vinegar
1 tsp. sesame oil
1/2 tsp. salt
1/2 tsp. chili pepper (powder or crushed)
1/2 tsp. black pepper

Cut cucumbers in bite-size pieces (1 1/2 inch long slices, then quartered). Soak in ice water to cover for about 1 hour. Toss frequently and drain. Add all ingredients to cucumbers and marinate overnight.