Squid & seaweed with chilli dressing from Taste of Korea by Young Jin Song

Ingredients

• 2 garlic cloves, crushed
• 30 ml/2 tbsp rice vinegar
• 400 g/14 oz squid, cleaned and gutted
• 60 ml/4 tbsp maple syrup
• 5 ml/1 tbsp grated fresh root ginger
• 180 g/7 oz dried kelp, roughly chopped
• 2 dried red chillies, finely chopped
• 6 spring onions (scallions), finely chopped
• salt
• 2 cucumbers, thinly sliced
• 10 ml/2 tsp sesame seeds
• 60 ml/4 tbsp gochujang chilli paste