Kritika Handa
Cut 2 Korean cucumbers into thin, bite-sized pieces.
Place the cucumber slices in a bowl, sprinkle with 1/2 tsp salt, and let sit for 10-15 minutes.
Rinse the salted cucumbers under cold water and drain well to remove excess moisture.
In a small bowl, mix 1 tbsp gochugaru, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar (or honey), and 2 tsp sesame oil.
Toss the drained cucumbers with the prepared sauce until evenly coated.
Top with 1 tsp sesame seeds and chopped green onions. Serve chilled or at room temperature.