Korean Cucumber Salad

This Korean cucumber salad has a real punch to it, goes really well with grilled meats. It's also a great way to relace carbs by serving it with your main meal and off course made effortless in my Thermomix.

Difficulty: easy  | Serving size: 4 side portions

Preparation time: 10 min  | Total time: 20 min

Ingredients:

• 2 cucumbers unpeeled

• 1 fresh red chilli halved, deseeded if desired

• 5 g fresh coriander leaves

• 2 garlic cloves

• 30 g seasame oil

• 1 Tbsp Korean chilli paste (gochujang)

• 15 g rice vinegar

• ½ tsp caster sugar

• 30 g light soy sauce

• 2 pinches fine sea salt

• sesame seeds for garnishing

Method:

1. Cut 2 cumcumbers thinly in the shape of your preference alternatavily you can use the spirilizer.

2. Place chilli, coriander and garlic in mixing bowl then chop 3 sec/speed 7. Scrape down sides of mixing bowl with spatula.

3. Add oil and chilli paste then sauté 3 min/120°C/speed 1, set aside to cool down.

4. Place rice vinegar, sugar, soy sauce and salt in mixing bowl then mix 20 sec/speed 4. Transfer to bowl with cucumber. Add chilli paste and mix well.

5. Serve as a side dish, topped with sesame seeds.

You can make this salad ahead of time but don't mix the sauce with the cucumber until you serve it. You can cut the cumcumber ahead of time too, but be aware you will have to drain it beofre mixin in the sauce and it will release a lot of water..