Spicy Korean cucumber salad

Ingredients for 4 servings:

• 2 m.-sized salad cucumber(s) or 1 kg farmer’s cucumbers
• 2 spring onions
• 1 tsp salt
• 1 tsp sesame seeds, roasted
• 1 tbsp sesame oil, toasted
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp Gochugaru (Korean chili powder)
• 1 tsp sugar
• 1 garlic clove(s)
• Coriander, fresh, optional, for garnishing

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

Thinly slice the cucumbers, sprinkle with salt, and let them rest for 10-15 minutes to extract excess water. Rinse the cucumber slices under cold water and drain well. Finely chop the garlic clove and the spring onions. In a small bowl, mix the garlic, chili flakes, sesame oil, soy sauce, sugar, and rice vinegar until the sugar has dissolved. Combine the cucumber slices and spring onions in a large bowl. Pour the dressing over the cucumbers and mix well. Let them rest for at least 10 minutes. Sprinkle with toasted sesame seeds before serving and garnish with cilantro, if desired.