Korean Cucumber Salad

Ingredients

• 1 tsp gochugaru (Korean dried chilli flakes, see note)
• 1 1/2 tsp Japanese rice wine vinegar
• 1/2 tsp toasted sesame oil
• very large pinch sea salt, plus extra for serving
• large pinch golden caster sugar
• 500 g (1 lb 2 oz) English cucumbers
• 4 large spring onions
• 1/2 tsp toasted sesame seeds

Instructions

1. 1

   In a large bowl whisk together the gochugaru, rice wine vinegar (see note), toasted sesame oil, a very large pinch of salt and a good pinch of sugar to make a dressing.

2. 2

   Top, tail and quarter the cucumber lengthways (peeling is a personal choice here, either go with or without, or pattern your cucumber peel for visual effect) before chopping into rough chunks.

3. 3

   Add the cucumber to the bowl and toss well with the dressing.

4. 4

   Top, tail and slice the spring onions on the diagonal.

5. 5

   Transfer the cucumber and its dressing to a serving dish and scatter the sliced spring onions and sesame seeds over the top. Finish with a little more sea salt before serving.