Korean Spicy Cucumber Salad

To be honest, I am not sure if this is the authentic way of preparing a Korean spicy cucumber salad, but I know it definitely works for me! The fermented chili paste (Gojuchang) in combination with garlic, sesame oil, and the crisp of the cucumber/spring onions, is simply addictive. So simple and so high in flavor. Are you cooking Korean (or Asian) food and do you want to add some vegetables to the table? Try this Korean spicy cucumber salad recipe, you will not regret it!

‍Step 1
Since this korean recipe is rather simple, we will only be cutting and mixing today. Start by cutting the cucumber in half and try to de-seed the cucumber with a small spoon. You don’t have to but in my opinion, the salad gets too wet if you skip this step. Then chop your spring onions and mince your garlic

Step 2
Now we only have to mix all the ingredients together. Save a bit of the chopped spring onions and sesame seeds for garnish. You can choose to combine all the liquids and the Gojuchang paste first. This will make it a bit easier to handle, but I prefer tossing everything into a large bowl and then kneading and squishing it all together. The ingredients will get slightly bruised, but will still be crispy and the flavors will mingle a bit more. Let the salad marinate/rest for 10 minutes before serving. Transfer to a serving bowl and garnish with your reserved spring onions and sesame seeds. 

Chefs tip
"This flavor combination/dressing works really well with all kinds of vegetables (hot and cold preparations). Try to experiment for example with fresh baby spinach, broccoli, or any kind of bok choy! Feel free to send us pictures and share your experiences!"