Smash the Cucumbers

Thoroughly wash and pat dry the cucumbers before trimming the ends. Halve them lengthwise, then use the broad side of a sturdy knife—preferably a cleaver—to press down forcefully, causing the cucumbers to crack and split while retaining their shape. If using larger cucumbers, such as English cucumbers, first cut them into 2- to 3-inch sections before smashing to ensure manageability.

Salt and Drain

Tear the smashed cucumbers into bite-sized fragments and transfer them to a colander placed over a bowl or the sink. Sprinkle evenly with kosher salt and toss gently to distribute. To extract moisture more effectively, place a sealed bag filled with ice water or frozen peas atop the cucumbers, applying slight pressure. Allow them to drain in the refrigerator for at least 30 minutes, up to 4 hours. Once ready, discard any accumulated liquid and shake off residual moisture.

Prepare the Aromatics

Thinly slice the shallot and cut the scallions at a sharp diagonal, setting aside the dark green tops for garnish.

Whisk the Dressing

In a spacious mixing bowl, combine gochujang, gochugaru, sesame oil, soy sauce, rice vinegar, sweetener, and minced garlic. Whisk vigorously until a uniform, smooth consistency is achieved.

Remove Excess Moisture

After the cucumbers have rested, take small handfuls and squeeze firmly to remove any remaining liquid—similar to wringing out a damp cloth. Alternatively, a salad spinner can be used for this step.

Assemble the Salad

Add the drained cucumbers, scallion whites and light greens, and sliced shallots to the prepared dressing. Using your hands, gently massage the dressing into the cucumbers, ensuring every piece is well coated. Just before serving, sprinkle the toasted sesame seeds and reserved scallion greens, then toss lightly to combine.