Step 1: Prepare the Cucumbers : Wash cucumbers and slice them into thin rounds (about ¼ inch thick). Sprinkle salt evenly over the slices and toss gently. Let sit for 10 minutes to draw out excess moisture. After 10 minutes, gently squeeze out the water using your hands or paper towel. This step ensures the cucumbers stay crunchy, not soggy.

Step 2: Make the Spicy Dressing : In a medium bowl, combine gochugaru, soy sauce, rice vinegar, sugar, garlic, sesame oil, and sesame seeds. Mix until the sugar dissolves and the dressing is well-blended. Adjust to taste — add more vinegar for tang, more sugar for balance, or more gochugaru for spice.

Step 3: Toss Everything Together : Add the drained cucumber slices and chopped green onions into the bowl with the dressing. Toss gently until all cucumbers are evenly coated with the spicy mixture.

Step 4: Rest and Serve : Let it rest for 5 minutes at room temperature to allow the flavors to develop. Serve immediately or refrigerate for 15–20 minutes for a chilled version.