2 tablespoons regular soy sauce 2 tablespoons rice vinegar 2 tablespoons gochujang 2 ½ tablespoons gochugaru 1 tablespoon minced garlic 2 tablespoons sugar 3 tablespoons of your favorite sweetener (maple syrup, plum syrup, brown rice syrup, etc.) 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame oil 3 Korean or 6 Persian cucumbers (~about 500 grams1 pound) Hot water 1 tablespoon sea salt 1 tablespoon sugar 2/3 cup (~130 grams) julienned onion 2 scallions (~30 grams) green onions, chopped 1. Make the sauce: Iin a small bowl, mix together the soy sauce, vinegar, gochujang, gochugaru, garlic, 1 tbsp sugar, sweetener, sesame seeds, and sesame oil. Place the sauce in the refrigerator for about 30 minutes. 2. While the sauce is chilling, make the salad: Prepare an ice bath. Wwash your cucumbers and slice them into 1/8 inch thick pieces. Place them in a bowl and pour hot water into the bowl until the cucumbers are completely submerged. Allow them to soak in the hot water for 1 mi...