Directions 7 steps | 20 Minutes
Wash and dry the cucumber.
Cut off the ends and use a mandolin to thinly slice the cucumber into ¼-inch slices.
In a large bowl, toss the cucumber and the kosher salt together and let sit for 15 minutes.
While the cucumber is draining, make the dressing. In a bowl, mix together the scallions, gochugaru, vinegar, sugar, garlic, sesame seeds and sesame oil. Set aside.
When the cucumbers have released their liquid, rinse the cucumbers in cold water and pat dry with paper towels.
Toss the cucumbers with the dressing until well coated.
Serve immediately or refrigerate and serve cold. Enjoy paired with Korean dishes such as chicken bulgogi or LA galbi.