Oi Muchim (Spicy Cucumber Salad)

Ingredients

• 2cucumber, thinly sliced into rounds
• 1 tspsea salt, for drawing out the water
• 1 tbspgochugaru, Korean chilli flakes
• 2 clovegarlic, finely minced
• 1 tbsprice vinegar
• 2 tspsoy sauce
• 1 tspsugar
• 2 tspsesame oil
• 1spring onion, finely sliced
• 1 tsptoasted sesame seeds

Method

1. 1

   Toss the cucumber slices with the salt in a colander and leave them over the sink for 10 minutes. They will slump and release a surprising amount of liquid.

2. 2

   Gather the cucumber in your hands and press firmly to drive out the last of the water, then pat the slices dry on a clean tea towel.

3. 3

   In a bowl, stir together the gochugaru, garlic, rice vinegar, soy sauce and sugar until the sugar has dissolved and the chilli flakes have bloomed to a deep red paste.

4. 4

   Add the cucumber and turn it through the dressing, then fold in the sesame oil, spring onion and sesame seeds. Serve straight away while the slices are at their crispest.