Slice the cucumbers: Wash and dry the cucumbers. Cut them into thin rounds or half-moons, about 1/4-inch thick. If using an English cucumber, you can halve it lengthwise and scoop out some seeds if very watery, but it’s not required.

Salt to draw out moisture: Place sliced cucumbers in a bowl and sprinkle with 1 teaspoon kosher salt. Toss and let sit for 10 minutes. This step keeps the salad crisp and prevents a watery dressing.

Make the dressing: In a separate bowl, combine gochugaru, rice vinegar, sugar, soy sauce, sesame oil, garlic, green onions, and sesame seeds. Stir until the sugar dissolves and everything looks uniform.

Drain and pat dry: Gently squeeze the cucumbers to remove excess water, then pat with a paper towel. Don’t overdo it—you want them crisp, not crushed.

Toss and taste: Add cucumbers to the dressing and toss until well coated. Taste and adjust—add more vinegar for tang, a pinch more sugar for balance, or extra gochugaru for heat.

Serve right away or chill: Garnish with more sesame seeds. Enjoy immediately for maximum crunch, or chill for 10–15 minutes to let flavors meld.