Slice 500 g Korean cucumber thinly and toss with 10 g salt.
2
Let the cucumber sit for 15 minutes, then squeeze out excess water.
3
In a bowl, combine 15 g gochugaru, 15 g soy sauce, 10 g sesame oil, 5 g sesame seeds, 15 g minced garlic, 30 g sliced onion, 10 g sugar, and 15 g rice vinegar.
