Make sure to carefully follow each step of the instructions for the best results :
- Slice and salt the cucumbers
Wash the cucumbers and slice them into thin rounds, about 1/4 inch thick. Place in a large bowl, sprinkle with salt, toss to coat, and let them rest for 10 to 15 minutes. Salting the cucumbers first draws out excess water so the dressing stays bold and concentrated rather than turning thin and watery once it hits the cucumbers. - Drain and dry
After resting, drain the cucumbers in a colander and pat them dry with paper towels. Do not rinse them so the light salt flavor stays on the cucumber. - Make the dressing
In a small bowl, whisk together the garlic, ginger, rice vinegar, soy sauce, sesame oil, chili oil or gochugaru, sambal oelek or sriracha, sugar or honey, and sesame seeds until well combined. Taste the dressing before adding it to the cucumbers and adjust the heat, salt, or sweetness to your preference. Making the dressing in a separate bowl first is the best way to get the balance exactly right before committing. - Toss and serve
Add the dried cucumbers to the bowl and pour the dressing over the top. Toss well until every slice is evenly coated. Top with sliced scallions, extra sesame seeds, and a drizzle of chili oil if you like more heat. - Serve immediately or chill briefly
This salad is excellent served right away for the crispiest cucumbers, or chilled for 20 to 30 minutes for a slightly more developed flavor. The longer it sits, the more water the cucumbers release, so eat within a few hours of dressing for the best texture.