This Korean-style salad is adapted from Bon Appetit. I served it with pork bulgogi and rice. It needs to be made with thin-skinned cucumbers which can be eaten unpeeled.
1 lb. Persian cucumbers (or English hothouse cucumbers)
1 tsp. kosher salt (plus more to taste)
3 scallions, sliced
3 Tbs. unseasoned rice vinegar
1 tsp. toasted sesame seeds
Chili oil to taste
Gently smash the cucumbers with a rolling pin or other hard object, and then tear them into one inch or smaller pieces with your hands. Mix the smashed cucumbers with the 1 tsp. of kosher salt and put them in a colander over a bowl to drain for 10 minutes. Put the drained cucumbers in a clean bowl with the scallions, rice vinegar, and toasted sesame seeds. Toss well. Drizzle with chili oil. Taste and adjust seasoning if needed.