Cut the Persian cucumbers into bite-sized pieces (about 1/4-inch thick rounds or half-moons work well). Place them in a small bowl and sprinkle with salt, then toss gently to coat. Let sit for 10-15 minutes—the salt will draw out excess water from the cucumbers, which concentrates their flavor and prevents a watery salad. After resting, drain off the accumulated liquid by tilting the bowl or using a fine mesh strainer.

While the cucumbers are resting, mince the garlic clove finely. In a small bowl or cup, whisk together the rice vinegar, soy sauce, gochugaru, sesame oil, sugar, and minced garlic until the sugar dissolves and the flavors are well combined. I like to let this dressing sit for a minute so the garlic flavor blooms—it makes the dressing taste more vibrant and integrated rather than raw and sharp.

Pour the dressing from Step 2 over the drained cucumbers from Step 1 and toss gently but thoroughly until every piece is coated. Sprinkle the toasted sesame seeds over the top and give everything one final toss. Serve immediately while the salad is still cold and crisp—this salad is best enjoyed fresh, though you can refrigerate leftovers for up to a day.