- Preheat oven to 190C and roast garlic in skin for 20 minutes or until soft.
- Toss the cucumbers through the salt in a colander and allow to stand for 30 minutes.
- Toast sesame seeds in dry non-stick frypan until golden.
- Pat cucumbers dry with paper towel and brush off as much salt as possible.
- Using the flat edge of a knife, spread the roasted garlic into a paste and mix with the rice vinegar, gochujang, and sesame oil.
- Toss the cucumber through the chilli mixture to coat. Plate up and sprinkle with spring onions toasted sesame seeds and chilli flakes, if you’re game!
Serves 2
