Korean Spicy Cucumber Salad

Slice the Cucumbers (Slinky Style)

1. 01

   Place one cucumber between two chopsticks or wooden spoons.
   
2. 02

   Slice straight down in 1/4-inch intervals, cutting until the knife hits the chopsticks.
   
3. 03

   Flip the cucumber over and slice again at a 45-degree diagonal, again stopping at the chopsticks.
   
4. 04

   Gently stretch into an accordion shape and cut into 2–3 inch sections if needed.
   

Salt and Rest

1. 05

   Toss cucumbers with salt and let sit for 10 minutes.
   
2. 06

   Rinse with cold water, then drain and gently squeeze off excess liquid to concentrate flavor.
   

Make the Seasoning

1. 07

   In a bowl, combine chili powder, sugar, rice vinegar, soy sauce, garlic, sesame seeds, and sesame oil.
   
2. 08

   Stir until evenly mixed.

Toss and Finish

1. 09

   Add cucumbers to the seasoning mixture and toss thoroughly, coating every fold.
2. 10

   Serve immediately for maximum crunch or chill 20–30 minutes for deeper flavor.