1 Korean cucumber or 2 Kirby (pickling) cucumbers
1 teaspoon salt
1 tablespoon Korean hot pepper flakes (gochugaru) – use less if desired
1 tablespoon chopped scallion
1/2 teaspoon garlic minced
1 teaspoon vinegar
1/2 teaspoon sugar
1 teaspoon sesame seeds
1 teaspoon sesame oil
Thinly slice the cucumber (1/8 to 1/4-inch thick). Toss gently with salt and set aside for 15 -20 minutes.
Drain excess liquid. (Avoid squeezing them because they will bruise.) Mix well with all of the remaining ingredients.