Take five Kirby cucumbers, cut in half lengthwise, and deseed.
Slice ¼-inch thick and heavily salt them. Let sit for 15 minutes.
Meanwhile, mince three cloves of garlic.
With three regular paper towels, squeeze the moisture out of the cucumbers.
Toss with garlic. Add in ½ cup white-wine vinegar.
Add in 2/3 cup Korean chili powder. "The trick is the Korean chili powder, it adds something special," Jesse Schenker said.
Toss in ½ cup sugar and ½ cup salt. Let it macerate for at least 30 minutes.