Prep the cucumbers

• Cut the ends off the Persian cucumbers.
• Place two chopsticks or wooden skewers alongside each cucumber to stop the knife from cutting all the way through.
• On one side, slice diagonally.
• Flip the cucumber over and slice straight on the other side to create an accordion shape.

Salt the cucumbers

• Generously salt the cucumbers and massage the salt in.
• Set aside to release excess moisture.

Chop the aromatics

• Meanwhile, chop the green onion.
• Mince the garlic.

Rinse the cucumbers

• Once the cucumbers have been sitting and look like they're sweating, rinse them really well.
• Strain them.

Make the sauce and mix

• Add the green onion, garlic, rice vinegar, soy sauce, sesame oil, sesame seeds and sugar to the cucumbers.
• Add Korean chili flakes to taste for spice.
• Gently mix everything together.

Rest and serve

• Let it sit so the flavors develop — it gets better as it sits, but can be enjoyed immediately.
• Taste and serve as a side dish.