Wash your cucumbers and cut off the ends of each one. Pat them dry with a kitchen towel
Take a pair of chopsticks and place them on either length of the cucumber.
Next, take a sharp kitchen knife and make diagonal and equally spaced cuts along the width of the cucumber. The chopsticks will stop the knife from cutting too deep.
After making the diagonal cuts, turn over the cucumber with the chopsticks still in place and make straight, vertical cuts this time.
Once you're done, you should be left with a spiral cucumber that opens up.
Now place the spiral cucumbers in a bowl and add the soy sauce, Korean gochugaru, sesame oil, and sesame seeds.
Mix well and set aside for 15 minutes. Your salad is ready to eat! If you want, you can store it in the fridge for up to a week.
