Chop the cucumbers into 1/2-inch chunks and place them in a fine-mesh strainer or colander. Sprinkle with fine sea salt and toss gently to coat evenly. Let the cucumbers sit for 20-30 minutes—the salt will draw out excess moisture, which concentrates their flavor and prevents the salad from becoming watery. I find that this step is crucial for getting a crisp, refreshing result rather than a soggy mess.

Press the cucumbers firmly in the strainer to remove as much liquid as possible, then discard the accumulated juice. While the cucumbers are draining, roughly chop the kimchi and cilantro, and have your sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru measured and ready. This mise en place ensures smooth assembly once the cucumbers are ready.

Transfer the drained cucumbers to a serving bowl. Add the kimchi, cilantro, sesame seeds, rice vinegar, sesame oil, soy sauce, ginger, and gochugaru all at once. Toss everything together gently but thoroughly, making sure the dressing coats all the vegetables evenly. I like to taste and adjust the seasoning here—add a touch more soy sauce or gochugaru if you want deeper umami or more heat.

Transfer the salad to a serving dish or individual bowls and enjoy right away. The cucumber chunks will stay crisp and the flavors will be at their brightest when served fresh. This salad is best eaten the day it's made.