Oi Muchim

Ingredients:

600 g cucumbers (2 English or 8 Persian)
16 g coarse ground gochugaru (Korean chili flakes)
12 g kosher salt
10 g sugar
20 g rice vinegar
3 g fish sauce
5 g garlic, microplaned or crushed
28 g toasted sesame oil
7 g toasted sesame seeds
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1. Cut cucumbers into discs. In a medium bowl, combine cucumbers, gochugaru, salt, and sugar. Toss or massage bowl contents, until cucumber is well-coated on all sides and begins to release liquid and color of gochugaru brightens to vibrant orange-red, about 1 minute.

2. Transfer cucumbers to a colander, then set colander inside the bowl used to season cucumbers. Set aside to drain for at least 30 minutes and up to 1 hour.

3. Meanwhile, in a separate medium bowl, whisk together rice wine vinegar, fish sauce, and garlic. Whisking constantly, slowly drizzle in sesame oil until emulsified.

4. Whisk dressing to re-emulsify. Using clean hands, squeeze cucumbers to get rid of excess moisture, then transfer to the bowl with dressing; discard accumulated cucumber liquid. Toss cucumbers with dressing until well-coated all over, about 30 seconds. Add sesame seeds and toss to combine. Divide between small individual bowls and serve, or transfer to an airtight container and refrigerate for up to 2 days.

Notes:
I don't care for the sesame seed garnish.