Wash the Kirby cucumbers thoroughly and pat them dry. Slice the cucumbers into thin rounds, about 1/8 inch thick. Place the sliced cucumbers in a large bowl.

In a small bowl, combine the roasted sesame seeds, Korean red chili flakes (gochugaru), minced garlic, rice vinegar (or apple cider vinegar), light soy sauce, sugar, and a splash of water. Mix well until the ingredients are fully incorporated, forming a smooth, spicy sauce.

Pour the prepared sauce over the sliced cucumbers in the large bowl. Using clean hands or a pair of tongs, gently toss the cucumbers with the sauce until they are evenly coated. Be sure that each cucumber slice is well-seasoned with the spicy dressing.

Let the salad sit for about 5-10 minutes to allow the cucumbers to absorb the flavors of the sauce. This will also slightly soften the cucumbers while maintaining their crunch.

Transfer the Zesty Korean Cucumber Salad to a serving plate. Sprinkle a few extra roasted sesame seeds on top for garnish and an added nutty flavor. Serve immediately as a refreshing side dish to accompany your favorite Korean dishes, or enjoy it on its own as a light, healthy snack.