Spicy Korean cucumber salad with ginger

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 1 tsp sugar, white, fine
• 1 tsp chicken broth (strong bouillon)
• 2 small red chili peppers
• 15 g ginger, fresh or frozen
• 3 small onions, red
• 3 small garlic cloves, fresh
• 20 g carrot(s), fresh or frozen
• 2 tbsp soy sauce (Kecap Tim Ikan, see my recipes in the database)
• 2 tbsp rice wine vinegar, black (e.g. from Narcissus)
• 1 tbsp sunflower oil
• 2 tbsp sesame oil, dark
• e.g. Dill, fresh
• n. B. Pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Total time approx. 35 minutes

A spicy salad and appetizer. A summer recipe.

Wash the cucumber, trim both ends, halve lengthwise, and remove the seeds. Cut crosswise into pieces approximately 4 cm long, then cut these into strips approximately 1 cm thick. Wash the small red chili, cut crosswise into thin slices, leaving the seeds on, and discarding the stem. Wash the fresh ginger, peel it, and cut it into thin slices, then chop them into small pieces. Trim both ends of the onions, peel them, and cut them lengthwise into thin slices. Cut the slices lengthwise into silk threads. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Cut a 4 cm long piece from a carrot, peel it, slice it lengthwise into thin slices, and cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and thaw them. Freeze any excess fresh cubes. Place the cucumber strips in a bowl with all the ingredients and let them stand for 20 minutes. To serve, mix the two oils together, garnish, and serve cold as a side dish. Attachment: Kecap Tim Ikan: https://www.kochbar.de/rezept/536679/Kecap-Tim-Ikan-eine-milde-dunkle-malzig-wuerzige-Sojasauce.html