Crunchy cucumbers and radishes get a Korean-inspired kick in this spicy side dish.
In a medium bowl combine cucumbers, radishes, and salt. Toss to coat and set aside.
In a medium bowl combine the garlic, ginger, rice vinegar, fish sauce, sesame oil, gochugaru, and sugar. Stir with a whisk or fork until combined.
Pour dressing over cucumbers and radishes, toss to coat. Transfer to a serving plate and garnish with sliced green onion and sesame seeds.
Enjoy at once or chill in the fridge until read to serve.