Wash and slice the cucumbers thinly. A mandoline slicer works wonders for achieving uniform slices.

In a bowl, toss the sliced cucumbers with salt and let them sit for about 10 minutes to draw out excess water.

In another bowl, mix together the minced garlic, gochugaru, sugar, rice vinegar, and sesame oil. Stir until the sugar dissolves completely.

After the cucumbers have released water, rinse them to remove excess salt and drain well.

Add the cucumbers to the bowl with the dressing and gently combine until well-coated.

Top with sesame seeds and green onions if desired. Serve immediately or let it marinate in the fridge.