8 Persian cucumbers, washed of residue, cut into 1/4-inch rounds
2 teaspoons finely ground sea salt
2 tablespoons minced garlic
2 teaspoons finely ground chile powder (gochugaru)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons granulated sugar
1/4 cup seasoned rice wine vinegar
2 tablespoons sesame oil
roasted and salted sesame seeds, for garnish
1 Place the cucumbers in a large mixing bowl. Sprinkle with the salt and toss well to coat. Set aside and let mixture stand for about 30 minutes so that a quick brining process occurs and the liquid from the cucumber starts to extract.
2 Rinse the cucumbers well and drain. Place in a dry bowl. Add the garlic, chile powder, garlic powder, onion powder, and sugar. Using a spoon or gloves, mix well to incorporate the spices. Add the vinegar and mix well.
3 Drizzle in the sesame oil and give the cucumbers one more good toss.
4 Place in an airtight container and cool in the refrigerator for at least 30 minutes to capture the full flavor essence. They will keep for 3 to 4 days.