Korean inspired Harissa Marinated Cucumber
We see so many similarities between Tunisian and Korean cookery, especially when it comes down to spiciness. This spicy marinated cucumber recipe is inspired by one of the many versions of muchim, a term used to describe marinated vegetable side dishes in Korea. Out of gochugaru? Try using traditional harissa instead! It totally works!
8 Baby Cucumbers, washed & pat dried
4 Garlic Cloves, minced
4 Small Shallots
¼ Cup Extra Virgin Olive Oil
½ Lemon, juiced
2 Tbsp Vinegar
2 Tbsp Harissa Paste
2 Tsp Sea Salt
2 Tsp Fish Sauce
1 Tsp Honey
1 Tsp Sesame Seeds
Slice the cucumbers width-wise into 1 inch pieces and add them to a large bowl with the sea salt. Mix thoroughly with your hands until the salt is well incorporated into the cucumbers. Cover with a towel and set aside for at least 30 minutes.
In the meantime, thinly slice the 4 shallots and set aside.
Mix the minced garlic into the lemon juice and set aside.
After 30 minutes, the cucumber slices will have released some water, drain it out, pat dry the cucumbers, and add them back into the large mixing bowl.
Combine the shallots, garlic/lemon juice mix, extra virgin olive oil, red wine vinegar, harissa paste, fish sauce, honey, sesame seeds and massage thoroughly (you can use your hands or two large spoons).
Transfer to a tupperware of your choice and allow it to rest at least 30 minutes in the refrigerator (leave it overnight for even more flavor infusion!). Eat within 3 days!
Plate, serve, & enjoy!