Japanese-Korean Cucumber Salad

Summary

Ingredients

• 1 large cucumber
• 1 tablespoon, heaped salt
• 2 cloves garlic
• 1 spring onion (s)
• 1 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 teaspoon chilli flakes, Korean (Gochugaru)
• 1 tablespoon sesame seeds
• 1 teaspoon sesame oil

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Instructions

1. Preparation:
2. Wash the cucumber thoroughly. You can either not peel the cucumber, peel it completely, or only partially peel it (see photo). Let the sliced cucumber stand in a bowl with 1 tablespoon of salt for about 25 minutes.
3. Meanwhile, brown the sesame seeds in a pan without oil and set aside.
4. Wash and chop the spring onion. Peel the garlic and chop or press. In a bowl, mix the spring onions and garlic with all the other ingredients well. The amount of the individual ingredients can be adjusted to suit personal taste.
5. The cucumber should have lost liquid after 25 minutes, drain it and wash the cucumber thoroughly to remove the salty taste. Then drain the cucumber briefly and then add it to the dressing. Mix everything well and at the end sprinkle the roasted sesame seeds on top.
6. For more freshness, you can put the cucumbers in the refrigerator for a few hours.