Updated: Apr 6, 2022
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＜Yield> 2-3 servings
<Prep time> 6 minutes
<Cook time> 0 minutes
2-3 cloves of garlic= 2 teaspoons grated garlic
1½ tablespoons egoma oil (any good quality oil is ok)
½ tablespoon salt (sea salt preferred)
2 pinches sugar
finely chopped Bird's eye chili
finely chopped leeks
poached chicken breast
1. Pat the cucumbers with a rolling pin or with the flat side of a knife. Chop them into bite sized pieces.
2. Mix all the seasonings listed above.
3 Toss the cut cucumbers into the seasons just before you serve. Now it's ready to be enjoyed!
・The liquid from the cucumbers will seep out as time goes on, so it better to toss right before your serve it.
・This recipe is made for garlic lovers like myself so you might find that the garlic is too strong. Feel free to adjust to your taste by reducing the amount of garlic.
・Sea salt works better in this recipe.
・You can use any oil. For example; toasted sesame oil, avocado oil and olive oil. I recommend a high quality oil which can be beneficial for your health.
・If you are spicy heat lover, I strongly recommend adding in bird’s eye chili!
Store in an air-tight container in the fridge for up to 3 days.
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