This is one of my absolute favorite summertime dishes because it's refreshingly delicious, healthy and super easy to make! It's great as a side dish or starter. I like it as an accompaniment to cold sesame noodles or kimbap. I adapted this recipe based on instructions from my MIL. It works best with Taiwanese cucumbers which are usually available in Asian markets during the summer months. I've also seen them marked as Japanese cucumbers. You can use Persian or kirby cucumbers if you can't find them. The key is to smash the cucumbers instead of cutting them cleanly because the uneven edges absorb the flavor much better.
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