Korean Cucumber Salad

Ingredients

• 2cucumbers
• 200 gyogurt
• 1 clovegarlic
• dill — chopped
• to tastefine sea salt

Method

1. Start by washing 2 cucumbers thoroughly under cold running water to remove any dirt. Pat them dry with a clean kitchen towel. Slice the cucumbers into thin, even rounds, about 1/8 inch thick, using a sharp knife or a mandoline for uniformity. This ensures they absorb the dressing evenly.
2. Peel 1 clove of garlic and mince it finely. The finer the garlic, the more evenly it will distribute its flavor throughout the salad. In a small bowl, combine the minced garlic with 200 g of yogurt. Mix well until the garlic is fully incorporated into the yogurt, creating a smooth dressing base.
3. Add a generous pinch of fine sea salt to the yogurt mixture. Taste and adjust the salt as needed, keeping in mind that the cucumbers will also bring some moisture and dilute the saltiness slightly. This step is crucial for balancing the flavors in the salad.
4. Finely chop a small handful of fresh dill. Add it to the yogurt mixture, stirring gently to combine. The dill should be visible throughout the dressing, providing a fresh, aromatic contrast to the creamy yogurt.
5. In a large mixing bowl, combine the sliced cucumbers with the yogurt dressing. Drizzle with a bit of your preferred oil, such as sesame or olive oil, to add richness and depth. Toss the cucumbers gently with your hands or a spatula, ensuring each slice is well-coated without breaking them.
6. Once the cucumbers are evenly dressed, transfer the salad to a serving platter. The cucumbers should appear glossy and well-covered in the yogurt mixture, with flecks of dill visible throughout. Serve immediately with fresh bread, allowing diners to scoop up the salad and enjoy the refreshing, tangy flavors.