Korean Cucumber Salad

Name: Korean Cucumber Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Asian, Korean
Ingredients: 3 large English cucumbers, thin-skinned and crisp; seedless are ideal; 1 teaspoon kosher salt (Draws out excess water and keeps the cucumbers crunchy.); 2 tablespoons rice vinegar (Adds bright acidity; substitute with apple cider vinegar if needed.); 1 tablespoon soy sauce (Provides umami and salt; use tamari for gluten-free.); 1 tablespoon sesame oil (Toasted sesame oil for a warm, nutty aroma.); 1 tablespoon sugar or honey (Balances the tang; use maple syrup for a vegan swap.); 2 cloves garlic, minced (Fragrant and grounding; roast for a milder note.); 1 teaspoon gochugaru or red pepper flakes (Mild heat and color; use cayenne sparingly.); 2 scallions thinly sliced (Fresh, oniony brightness.); 1 tablespoon toasted sesame seeds (For nuttiness and visual crunch.); 1 small handful cilantro or dill (optional) (Herbaceous lift.)