1 mini cucumber or 1/2 a large cucumber
1 pinch salt
1 clove garlic
1 spring onion
1/2 tablespoon gochujang
1 teaspoon soy sauce
1 teaspoon sesame oil
1 teaspoon rice vinegar
1/2 teaspoon sugar
1-2 teaspoons toasted sesame seeds
Wash your cucumber and peel it if you like. Slice thinly using a mandolin or sharp knife. Toss the cucumber in the salt, and place in a colander over a bowl. Allow to drain for 20-30 minutes.
Mince the garlic and thinly slice the spring onion. Combine them with all other ingredients into a dressing, and toss the drained cucumber in the dressing.
Serve on hot short-grain rice, or as a side.
Produce is much tastier than supermarket equivalents
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