Prepare the cucumbers: Slice the cucumbers in half lengthwise, then cut each half into thin half-moons about 5mm thick. Place them in a large colander set over a bowl and toss with the salt. Set aside for 10 minutes — you will see beads of moisture forming on the surface and a small pool of liquid gathering beneath.

Make the spicy sesame dressing: While the cucumbers rest, combine the toasted sesame oil, soy sauce, rice vinegar, honey, gochugaru, grated garlic, and grated ginger in a small jar. Screw on the lid and shake vigorously until the honey dissolves completely and the dressing looks uniformly dark and glossy, about 20 seconds.

Rinse and dry the cucumbers: After 10 minutes, rinse the cucumber slices under cold running water to remove excess salt. Pat them thoroughly dry with a clean kitchen towel or paper towels — they should feel dry to the touch and have a slightly wrinkled, concentrated appearance.

Combine and toss: Transfer the dried cucumber slices to a large mixing bowl. Pour the dressing over the top and add the sliced spring onions. Using salad servers or your hands (wearing gloves if you prefer), toss everything together until every piece is evenly coated. You will smell the fragrant sesame oil and spicy chilli rising up as you mix.

Rest the salad: Let the salad sit at room temperature for 5 minutes. During this time, the cucumbers will absorb some of the dressing, and the colours will deepen slightly. Sprinkle the toasted sesame seeds and fresh coriander over the top just before serving.

Serve immediately or chill: For immediate serving, the cucumbers should still have a distinct crunch when you bite into them, and the dressing will be clinging to each piece. Alternatively, cover and refrigerate for up to 2 hours — the salad will soften slightly but remain pleasantly crisp.