Creating Korean Cucumber Banchan is straightforward. Just follow these easy steps:

1. Prepare the Cucumbers: Wash the cucumbers thoroughly. Cut them in half lengthwise and then slice into half-moons about ¼ inch thick.
2. Salt the Cucumbers: Place the cucumber slices in a bowl and sprinkle with salt. Toss to coat and let them sit for about 10 minutes. This helps to draw out excess moisture.
3. Make the Dressing: In a separate bowl, combine rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili flakes. Whisk until well mixed.
4. Rinse the Cucumbers: After 10 minutes, rinse the salted cucumbers under cold water to remove excess salt. Drain thoroughly.
5. Combine: Add the drained cucumbers to the dressing mixture. Toss well to ensure all cucumber slices are coated.
6. Chill: For the best flavor, let the banchan sit in the refrigerator for at least 30 minutes. This allows the flavors to meld together.
7. Serve: Before serving, sprinkle sesame seeds and chopped green onions on top for garnish.

These simple steps will guide you in creating this incredible Korean side dish effortlessly.