Cut the cucumbers into 1/4″ slices and place them in a bowl.
Sprinkle them with salt and give them a good mix. Then cover and refrigerate.
Remove them from the fridge and run them over cold water for a few minutes to rinse the salt off.
Add the garlic, apple cider vinegar, sugar, Gochujang chili paste, Gochugaru chili powder, sesame oil, and soy sauce.
Stir to combine the ingredients, then cover the bowl again and refrigerate for 30 minutes or overnight.
Remove from the fridge and serve the salad chilled. Sprinkle with sesame seeds to taste and enjoy.