Step 1

Slice the cucumbers into rounds and place them into a large colander. Sprinkle with the salt and let sit for 20-30 minutes to release the excess water.

Step 2

Rinse the excess salt off of the cucumbers and let dry. You can use paper towels to accelerate the process if you'd like.

Step 3

Chop the scallion, both the green and white parts, and mix together with the sweet soy sauce, gochugaru, fish sauce, sesame oil, minced garlic, and minced ginger.

Step 4

Toss with the cucumbers and let sit for 30-60 minutes, stirring occasionally. The mixture will be on the dryer side, but the cucumbers will release more liquids as they soak.

Step 5

Refrigerate after an hour and enjoy whenever you'd like! I haven't tried to keep these more than a day or so, they disappear pretty quickly.