Prep the cucumbers: Wash and pat dry. Cut into 1/2-inch thick rounds or halve lengthwise and slice into half-moons. If the cucumbers are large, scoop out some seeds to keep things crisp.

Salt to draw out water: Toss cucumbers with 1 tablespoon kosher salt in a bowl. Let sit 15–20 minutes, tossing once. This step keeps them crunchy and helps them absorb flavor.

Rinse and dry: Rinse the cucumbers quickly under cold water to remove excess salt. Drain well and gently pat dry. You want them damp, not wet.

Make the seasoning: In a clean bowl, mix gochugaru, garlic, ginger, fish sauce, rice vinegar, sugar or honey, sesame oil, and sesame seeds. Adjust heat, salt, and sweetness to your liking.

Add aromatics: Stir in green onions and any optional add-ins like carrot or onion for extra crunch and color.

Toss to coat: Add cucumbers to the seasoning and gently toss until every piece is evenly coated. Taste and tweak seasoning—more vinegar for brightness, more sugar for balance, or more gochugaru for heat.

Chill briefly (optional): For the best texture and flavor, chill 15–30 minutes. You can also eat it right away if you’re in a hurry.

Serve: Plate with an extra sprinkle of sesame seeds. It’s great alongside rice, grilled meats, noodles, or eggs.