Thinly slice 500 g Korean cucumber and toss with 10 g salt.
2
Let the cucumber sit for 15 minutes, then squeeze out excess water.
3
In a bowl, combine the squeezed cucumber with 3 g gochugaru, 15 g soy sauce, 10 g sesame oil, 5 g sugar, 10 g minced garlic, and 20 g thinly sliced onion.
