Cucumber and tomato doenjang salad.

Cut the cucumbers into 2cm cubes and halve the cherry tomatoes.

Finely chop the garlic.

In a bowl, combine 1/3 teaspoon of minced garlic and salt, 2 tablespoons of vinegar, and 1/2 tablespoon of doenjang (Korean fermented soybean paste) to create the marinade.

First, lightly toss the cucumber in the seasoning mixture. Then, add the tomatoes at the very end and gently mix everything together to finish.