Step 1

Wash and dry mini cucumbers.

Step 2

Secure the cucumber between 2 chopsticks. This will prevent you from cutting through the cucumber.

Step 3

Make thin straight cuts (90 degree angle), about 2 mm slices.

Step 4

Flip the cucumber over (with the unsliced surface facing you), make thin diagonal slices (45 degree angle).

Step 5

Place the spiral cucumber into a bowl and repeat with the remaining cucumbers. Add salt to the cucumbers. Use your hands to gently distribute the salt. Place it in the refrigerator for 15 minutes.

Step 6

In the meantime, whisk together soy sauce, rice vinegar, sesame oil sugar, garlic, sesame seeds, and gochugaru (Korean red pepper flakes).

Step 7

Rinse the cucumbers under cold tap water 2-3 times and pat them dry with a paper towel.

Step 8

Combine the cucumbers with the dressing right before serving. Serve cold.