Korean Cucumber Salad

Keeping recipes as simple as possible sometimes can yield surprising
results.  Take for example this Korean Cucumber Salad.  It needs no
rocket science, and yet, I find them refreshing and appetising.

Korean food from my perspective, are in general colourful.  Perhaps, it is

from my favourite meal-in-a-pot `Bibimbap` I often order whenever I get

the chance too.  Perhaps it is from the humble kimchi which we have so

often heard about with its striking, fiery looking red sauce coating every

inch of the humble cabbage pieces.  Or perhaps, it is from the extensive,

mind boggling Banchan offering you tried or come across in some photos

or TV programme.  I was told, one is suppose to choose from each colour 

variety of the banchan variety as each represents a taste/health element that

balances each other out.

I was invited to an annual Spring gathering at our friends place few weeks

back.  Tradition being a tradition, each family was to bring a salad to

compliment the main event´s menu - a barbecue feast which is a pretty

common thing to do here being Spring season and all.  And I thought,

great.  Someone will definately turn up with a Caprese, Caesar Salad,

Waldorf Salad, Greek Salad, Potato Salad, Coleslaw or something with

egg on.  With 8-10 families showing up, it is not surprising to find duplicates. 

I am thankful at times I am the only Asian because that only means, I have

the luxury to choose whichever asian style salad I feel like bringing.

We did not make it to the gathering due to unforseen circumstances.  But
I feel it is a wonderful salad worth sharing here, so here goes ...

To prepare the sauce

1) Add 2 tablespoon of Gojuchang into a small bowl.
2) Add in 1 tablespoon of oil and 1-2 tablespoon of plum sauce adjust
    according to the sweetness level you prefer).
3) Add in 1/2 tablespoon of sesame oil and 1 tablespoon of water.
4) Mix them thoroughly and set aside.

Preparation

1) Slice half a cucumber to the shape you desire (although I try to stay
    away from grating them due to the water content).  Assemble them on
    a platter or in a salad bowl.
2) Grate one carrot and place into the salad container.
3) Drizzle the sauce over.
4) Garnish them with thinly sliced spring onion and a generous sprinkle
    of sesame seed.