These pickled cucumbers go great with our Korean Beef Tacos.
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.