Roast Spatchcock with Choganjang and Sesame Cucumbers

Name: Roast Spatchcock with Choganjang and Sesame Cucumbers
Total time: 65 min
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

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Roast spatchcock and sesame cucumbers with choganjang, an essential dipping sauce in Korean cuisine.

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