Oi muchim

Method

Cut the cucumbers in half lengthways, then slice them into half-moons approximately 5mm thick. Place the cucumber slices in a colander, sprinkle with sea salt, and let them sit for 10 minutes to release excess moisture. Gently squeeze out any remaining liquid with your hands, then transfer to a serving bowl. In a small bowl, combine the minced garlic, gochugaru, sesame oil, rice vinegar, and sugar, stirring until the sugar dissolves. Pour the dressing over the cucumbers and toss gently but thoroughly to coat evenly. Sprinkle with sesame seeds and sliced spring onions, then let the dish rest for at least 10 minutes at room temperature before serving, allowing the flavours to meld.