- 2 large English cucumbers, very thinly sliced, preferably on a mandoline (6 cups)
- 2 tablespoons coarse salt
- 1/4 cup rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon sugar
- 2 tablespoons lightly toasted sesame seeds
- 1 tablespoon gochugaru (Korean hot red-pepper powder)
Place cucumbers in a colander over a plate. Toss with salt and let stand 30 minutes.
Rinse salt off cucumbers. A handful at a time, squeeze out as much moisture as possible with your hands. Transfer cucumbers to a bowl and toss with vinegar, oil, and sugar. Sprinkle with sesame seeds and gochugaru before serving.