Thinly slice the cucumbers and place them in a large bowl.

Sprinkle the cucumbers with 1 teaspoon of salt, toss, and let sit for 10 minutes to draw out excess water.

After 10 minutes, drain the cucumbers and gently squeeze out any remaining water using your hands or a paper towel.

In a separate small bowl, combine gochugaru, soy sauce, rice vinegar, sesame oil, sugar, and minced garlic to create the dressing.

Pour the dressing over the cucumbers and mix well to evenly coat.

Add the chopped scallion and toasted sesame seeds, then toss again to combine.

Serve immediately or chill in the refrigerator for 10-15 minutes for enhanced flavor.