Method
- Slice cucumbers thinly. Drain ice-bathed onions.
- In a wide bowl, combine cucumbers, onion, chilies and ginger.
- Whisk yogurt with salt, cumin and lemon juice. Pour over the salad.
- Toss gently. Add cilantro and mint.
- Sprinkle crumbled yak cheese over the top.
- Refrigerate at least 15 minutes; serve cold alongside hot Bhutanese curries.
Common questions
Can Goen Hogey be made ahead?
Goen Hogey is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 0 minutes.
Is Goen Hogey spicy?
Goen Hogey as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Goen Hogey vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Goen Hogey to make at home?
Goen Hogey is approachable for a home cook with basic stove skills — total time about 15 minutes, no special technique required.
Can Goen Hogey be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Cultural Note
Goen hogey is the Bhutanese cooling salad — designed to balance the intense chili of the main curries. The dish is universal at Bhutanese banquets and family meals. The yogurt dressing is the Bhutanese signature.
