Slice the cucumbers into thin rounds and place them in a mixing bowl. Sprinkle with a pinch of salt and let them sit for about 10 minutes. This step helps draw out excess moisture, preventing the salad from becoming watery. Afterward, drain any released liquid and gently pat the cucumber slices dry with a paper towel.

In a small bowl, combine the soy sauce, sesame oil, Korean chili flakes (gochugaru), sugar, minced garlic, and rice vinegar. Stir thoroughly until the sugar has fully dissolved, ensuring the dressing is smooth and well-blended.

Pour the prepared dressing over the cucumber slices and gently toss them until every piece is evenly coated. Take a moment to taste and adjust the seasoning if needed—add more chili flakes for heat, or a pinch of sugar for sweetness.

Sprinkle the salad with toasted sesame seeds for added texture and nutty flavor. Serve immediately for a fresh, crisp experience, or chill it in the refrigerator for 10–15 minutes to allow the flavors to meld together beautifully.