The first time my husband and I ventured to the local restaurant on our own, this was one of the dishes we ended up with. We both instantly loved it. The sweet, crispness of the cucumber balances the bite of garlic and heat of chili oil well. It is a simple dish that is easy to prepare and holds up well.

The dish can be made with or without chili oil and soy sauce depending on preference.

  • English cucumber (200 g)
  • Garlic (20 g, about 6 large cloves)
  • Sesame oil (10 g)
  • Salt (2 g)*
  • Soy sauce (5 g)*
  • Chili oil (15 g)*
  • Gourmet powder (2 g)*

*Amounts are approximate.

Preparation:

  1. Slice cucumber into quarters lengthwise.
  2. Remove seeds and cut into large chunks.
  3. Salt cucumber and wait 10 minutes. Drain excess water.
  4. Mash garlic.
  5. Sauce: combine salt, gourmet powder, soy sauce, chili oil with sediment, sesame oil and mashed garlic. Stir well.
  6. Combine cucumber and sauce. Stir well.
  7. Allow to marinate or serve immediately.

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