Cut the cucumbers in half lengthwise and then slice diagonally into 2cm pieces.
Massage the salt lightly into the cucumber, add 3tsp of the rice wine vinegar, mix well and transfer to a strainer set over a bowl. Let it marinate for 30 minutes and stir halfway through.
Combine the remaining rice wine vinegar with soy sauce, Korean Gochugaru Blend, raw sugar, garlic salt and sesame oil in a jar with a lid. Shake to incorporate.
Once the cucumbers are ready, gently squeeze the juice out and rinse them under cold water. Give them another rinse if they taste too salty for your liking.
Combine cucumbers with the dressing. Stir through spring onions and sprinkle with sesame seeds before serving.
Serve this spicy cucumber salad alongside a feast of Korean Fried Chicken or Korean BBQ Beef (Bulgogi) and steamed rice. Alternatively, mix it through your Bibimbap. This type of salad is a perfect example of Banchan (side dishes) and is popular in Korean BBQ restaurants.
The salad can be kept in the refrigerator for up to 3 days. The longer it sits, the more dressing the cucumbers will absorb - however, they’re unlikely to become soggy thanks to the quick-pickling method of preparing them. This helps to draw out excess moisture from the cucumber, helping them to maintain their crunch.