Ingredients
6 baby cucumbers
1 tsp Korean chili flakes (gochugaru)
2 tsp rice vinegar
2 tsp light soy sauce
1-2 cloves of garlic
1 tsp toasted sesame seeds
From our assortment
INSTRUCTIONS
1. Slice the cucumbers without cutting them all the way through, so that the cucumber as a whole remains intact, and can be pulled like a concertina.
2. Next, mix the sauce. Grind the sesame seeds in a pestle and mortar, and mix well in a small bowl with the rest of the ingredients.
3. Put the cucumbers and sauce in a salad bowl, and leave everything to infuse for 15 minutes. Bon appétit!
