Korean smashed cucumber salad. Perfect for lovely summer days - light, refreshing and leaves your mouth tingling from the punchy chili paste.
Smash the whole cucumber (a classic Chinese technique to crack the skin and split the flesh into appealing craggy pieces releasing the seeds and get the dressing absorbed right into the cucumber).
Mix rice vinegar, soya sauce, gochujang and toasted sesame oil for the dressing, toss in the cucumber, sprinkle over sesame seeds. Quick and easy! Omit the fermented chili paste if you prefer a non spicy version but I would recommend you try it once, I’m in love with it!
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