Slice the cucumbers into ¼-inch rounds or half-moons. Toss with salt and let it rest for about 10 minutes.

Drain the excess liquid that has collected from the cucumbers. Pat dry with paper towels.

In a small bowl, whisk together Korean red pepper flakes, minced garlic, rice vinegar, sugar, and sesame oil.

In the bowl with the cucumbers, add the dressing and toss in chopped scallions and sesame seeds.

Serve immediately or chill for 10-15 minutes before serving.