Korean-Style Cucumber Kimchi

Going in a diagonal motion, cut small slits in each cucumber, being careful not to cut all the way through the cucumber. Once done on one side, flip the cucumber upside down and cut in the same direction in small diagonal slits (this should create a slinky effect). Place into a large bowl. Sprinkle on kosher salt, making sure to get it in the nooks and crannies. Allow to sit for 10-15 minutes to draw out excess moisture, then squeeze out the liquid. In a small bowl, whisk together rice vinegar, soy sauce, gochujang, gochugaru, sugar, minced garlic, sesame seeds, and scallions until well combined and sugar is dissolved. Toss sauce over cucumbers to evenly coat. Eat right away or allow to sit and marinate for better flavor! Enjoy!