Japanese-Korean cucumber salad

Ingredients for 2 servings:

• 1 large cucumber(s)
• 1 tbsp, heaped salt
• 2 cloves garlic
• 1 stalk(s) spring onion(s)
• 1 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tsp chili flakes, Korean (Gochugaru)
• 1 tbsp sesame seeds
• 1 tsp sesame oil

Instructions

Working time approx. 15 minutes; Rest time approx. 25 minutes; Total time approx. 40 minutes

fresh, a little spicy and delicious

Preparation: Wash the cucumber thoroughly. You can either leave the cucumber unpeeled, 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. Meanwhile, toast the sesame seeds in a pan without oil and set aside. Wash and finely chop the spring onions. Peel the garlic and finely chop or press it. In a bowl, mix the spring onions and garlic with all the other ingredients. The amount of each ingredient can be adjusted to your personal taste. The cucumber should have lost some of its liquid after 25 minutes; drain it and wash the cucumber thoroughly to remove the salty taste. Then drain the cucumber briefly and add it to the dressing. Mix everything well and sprinkle the toasted sesame seeds over the cucumber at the end. For extra freshness, refrigerate the cucumbers for a few hours.