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Slice and toss the cucumbers in kosher salt, let it sweat for 20 minutes
20 minutes later, wash the excess salt from the cucumbers. taste a piece to see if it’s not too salty. if it is, keep rinsing them in water.
Then, drain the water. try to squeeze out all remaining water from the cucumbers (but not too hard that they break apart!).
In a bowl, add the squeezed cucumbers, gochugaru, sugar, vinegar, garlic, sesame seeds and mix it in.
Use a spatula and mix in the seasoning by scraping the bottom of the bowl as if you’re 'folding batter', so the seasoning coats evenly without breaking the cucumbers. salt to taste if needed
Enjoy as a side with rice, or anything you’d like! keep it in an airtight container, chilled for up to 1 week