Korean Cucumber Salad
2 cucumbers, peel and thinly slice (just thick enough to have some crunch)
2 green onions, thinly sliced
1 to 2 cloves garlic, minced
1 tablespoon white or rice vinegar
1/3 teaspoon sesame oil
1/4 teaspoon red pepper flakes
2 pinches sugar
1 pinch salt
Mix all ingredients in a bowl; mix really well with your hands or tongs. Taste and adjust accordingly. That's it, Enjoy!
Its best to eat this right away as the cucumbers will soften. Eat it as a side, banchan style, with rice.
Source of recipe: My mom's recipe