1 large slicing English or Japanese cucumbers or 4-6 kirbys or Persian (preferable any cucumber with small seeds)
2 tablespoon Gochujang Vinegar 01, Sesame 02 or Garlic 03 (adjust more or less depending on your taste)
Halve the cucumbers lengthwise, then cut them into 1/8 inch diagonal slices. In a medium bowl, mix cucumbers with Gochujang sauce until well combined.
Serve immediately or refrigerate and eat within a few hours. Add edamame or carrots for a twist.