Korean cucumber salad

Ingredients for 2 servings:

• 1 m.-large cucumber(s)
• 1 tsp sugar, white, fine
• 1 tsp chicken broth (strong bouillon)
• 1 small chili pepper(s), green, fresh or frozen
• 1 Pepper, red, long, mild
• 2 small onions, red
• 2 medium-sized garlic cloves, fresh
• 1 tbsp soy sauce (Kecap Tim Ikan, see my recipes in the database)
• 1 tbsp rice wine vinegar, black (e.g. from Narcissus)
• 1 tbsp sunflower oil
• 1 tbsp sesame oil, dark
• n. B. Sesame, white
• e.g. Dill, fresh
• n. B. Coriander leaves, fresh

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

A spicy salad and Far Eastern pick-me-up. 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 green chili, cut crosswise into thin slices, leaving the seeds on, and discarding the stem. Wash the peppers, remove the stems, cut lengthwise, open them up, remove the seeds, cut crosswise into thin strips, and then cut these crosswise into small cubes. Trim both ends of the onions, peel them, and cut 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. Place the cucumber strips in a bowl with all the ingredients and let stand for 20 minutes. To serve, mix in the two oils, garnish the salad, and serve cold as a side dish.