Let’s dive into the steps to bring this Korean Cucumber Salad to life.

1. Start by placing the sliced cucumbers in a colander and sprinkle them with kosher salt. Let them sit for about 20 minutes to draw out excess moisture. This step is crucial as it keeps the cucumbers crunchy and prevents the salad from becoming watery.
2. Rinse the cucumbers under cold water to remove the salt, then pat them dry with a clean towel.
3. In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, gochugaru, sugar, and minced garlic until the sugar dissolves and the dressing is well combined.
4. Add the cucumbers to the bowl and toss them with the dressing until they are evenly coated.
5. Sprinkle the toasted sesame seeds and sliced green onions over the salad, then give it one last toss.
6. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving.

As I learned from my family’s love for bold flavors, don’t be afraid to adjust the spice level to suit your taste. You can always add more gochugaru if you want a bit more heat.