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Cut 5 Persian cucumbers with a pair of chopsticks as a spacer. Cut diagonally across the cukes, making sure not to cut too deep. Flip it over and cut across all the way down to create a spiralized cucumber.
Gently toss the cucumbers in 2 tbsp salt to draw out water. Make sure to get them in all the crevices. Leave the salt on for 15 minutes and then rinse and pat dry.
Thinly slice ¼ of an onion, two green onions and mince two cloves of garlic and toss in with the cucumber.
Mix 2 tbsp of soy sauce, 2 tbsp of gochugaru, 1 tbsp of rice vinegar, 1 tbsp of sesame oil, 1.5 tbsp of brown sugar and 1 tbsp of sesame.
Lightly coat the cucumbers in the sauce.
Serve and eat right away if you want that crunch.