Spicy Korean Cucumber Salad

Instructions

1. Prepare the cucumbers
   Slice the cucumbers into thin rounds, about 1/8-inch thick. Place them in a colander and sprinkle with the kosher salt. Toss to coat evenly and let sit for 10 minutes to draw out excess moisture.
2. Drain and dry
   After 10 minutes, gently squeeze the cucumbers to remove excess water. Pat them dry with paper towels and transfer to a large mixing bowl.
3. Make the dressing
   In a small bowl, whisk together the rice vinegar, gochugaru, sesame oil, sugar, minced garlic, and soy sauce until the sugar is dissolved and the mixture is well combined.
4. Combine ingredients
   Pour the dressing over the prepared cucumbers. Add the sliced green onions and toasted sesame seeds. Toss everything together until the cucumbers are evenly coated with the dressing.
5. Marinate and serve
   For best flavor, let the salad sit for at least 5 minutes before serving to allow the flavors to meld. The salad can be served immediately or chilled in the refrigerator for up to 2 hours before serving for a more refreshing taste.