Begin by thinly slicing the fresh cucumbers, aiming for 1/4 to 1/8 inches in thickness. Place the sliced cucumbers in a large mixing bowl and sprinkle generously with kosher salt. Let them sit for about 10 minutes, allowing the salt to draw out excess moisture. Rinse the cucumbers thoroughly under cold water to remove any excess salt and drain well.

In a separate mixing bowl, combine the finely chopped white onion, gochujang paste, gochugaru chili flakes, soy sauce, rice wine vinegar, toasted sesame oil, honey, minced garlic, and grated ginger. Stir the ingredients together until fully emulsified and creamy. Allow the dressing to sit for around 10 minutes.

Once the cucumbers are well-drained, add them back to the mixing bowl. Pour the gochujang dressing over the cucumbers and toss everything together gently to coat evenly.

Taste the salad and adjust seasoning if desired by adding a pinch more salt or a splash of soy sauce.

Serve the salad immediately or chill in the refrigerator for about 15–30 minutes before serving.

Transfer the Gochujang Cucumber Salad to a serving dish. Garnish with sesame seeds or sliced green onions if desired.