Begin by slicing the cucumbers into thin rounds, about ¼ inch thick, to ensure a satisfying crunch in your salad. Sprinkle with salt and toss to coat. Let sit in a colander for 10 minutes.

In a mixing bowl, combine rice vinegar, soy sauce, chili flakes (or gochugaru), and sugar. Whisk until sugar is dissolved to create the dressing.

After draining the excess liquid from the cucumbers, transfer them into a bowl. Pour over the dressing, add chopped green onions and sesame seeds, and toss gently.

Let the salad sit for 10-15 minutes at room temperature or chill it in the refrigerator for up to an hour before serving.