Spicy cucumber salad (Oi-muchim)

1. Wash the cucumbers, halve them lengthwise and slice diagonally into 5 mm half-moons.

2. Sprinkle with the salt, toss and leave for 10 minutes, then squeeze out the liquid by hand.

3. Thinly slice the onion.

4. In a bowl, mix the gochugaru, rice vinegar, sugar, grated garlic and sliced spring onion.

5. Add the cucumber and onion, toss by hand, then drizzle with sesame oil and sprinkle with sesame seeds.

6. Serve immediately, cold – it's crunchiest when fresh.

Tip: Oi-muchim is a quick, refreshing Korean salad that's ready in moments and balances fatty grilled meats nicely. Don't make it too early: the cucumber releases liquid over time and loses its crunch.