Slice the cucumbers into rounds and place them into a large colander. Sprinkle with the salt and let sit for 20-30 minutes to release the excess water.

Rinse the excess salt off of the cucumbers and let dry. You can use paper towels to accelerate the process if you'd like.

Chop the scallion, both the green and white parts, and mix together with the sweet soy sauce, gochugaru, fish sauce, sesame oil, minced garlic, and minced ginger.

Toss with the cucumbers and let sit for 30-60 minutes, stirring occasionally. The mixture will be on the dryer side, but the cucumbers will release more liquids as they soak.

Refrigerate after an hour and enjoy whenever you'd like! I haven't tried to keep these more than a day or so, they disappear pretty quickly.