Korean Spicy Cucumber Salad (Oi Michim)

Going in a diagonal motion, cut small slits in each cucumber’s half, 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. Set aside. In a small bowl, whisk together rice wine vinegar, soy sauce, gochujang, salt, sugar, minced garlic, sesame seeds, and scallions until well combined and sugar is dissolved. Toss sauce over cucumbers to evenly coat. Season with salt and pepper to taste. [Note: allowing the cucumbers to sit overnight in the refrigerator will give them time to soak up with sauce and in turn a more robust flavor.]