Roast Spatchcock with Choganjang and Sesame Cucumbers

Ingredients

• 4 spatchcocks (500gm each), butterflied, at room temperature
• 2 tbsp ssämjang (see note)
• 1 garlic clove, crushed, plus 1 extra, thinly sliced
• 2 tbsp dark soy sauce
• Fresh steamed rice noodles, to serve
• 1 tbsp grapeseed oil mixed with 2 tsp sesame oil
• 2 tbsp white vinegar
• 2 tbsp caster sugar
• 1 tbsp soy sauce
• 2 tbsp roasted sesame seeds, plus extra to serve
• Sesame oil, to taste
• 400 gm baby cucumbers, thickly sliced
• ½ white onion, very thinly sliced
• Torn coriander, to serve
• 2 tbsp soy sauce
• 2 tbsp Chinese brown vinegar
• 1 tsp finely grated ginger
• 1 spring onion, sliced