Dossier on the Threshold Salad

Ingredients

• 2 cucumbers
• 3 large carrots
• 200 g bean sprouts
• 1 red bell pepper
• 1 spring onion
• 4 eggs
• 4 tbsp gochujang (Korean chili paste)
• 2 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 garlic clove
• 2 tbsp toasted sesame seeds
• salt

Method

1. Boil the eggs for 8 minutes until hard, cool, peel, and cut in half lengthwise.
2. Wash cucumbers and carrots. Cut into long, straight sticks about 10 cm long and 1 cm thick.
3. Cut the bell pepper into long strips. Slice the spring onion diagonally into 5 cm pieces.
4. Blanch the bean sprouts briefly (1 minute), rinse with cold water, and drain.
5. Make the dressing: mix gochujang, rice vinegar, sesame oil, soy sauce, honey, finely chopped garlic, and a pinch of salt until smooth.
6. On each plate, arrange a row of cucumber and carrot sticks tightly together to form a closed gate. Layer pepper and spring onion strips on top as dossiers at the threshold.
7. Place the halved eggs against the vegetable gate as a seal.
8. Scatter the sprouts around the gate. Drizzle generously with dressing and sprinkle with sesame seeds.

Serving notes

• Serve on a rectangular plate to enhance the gate effect.
• Let guests 'break open' the gate with their cutlery.