Korean Spicy Cucumber Salad

This is one my favorite banchans in a Korean restaurant. Cooling and fiery, with a bit of sweet to the round out the flavors.

2 cups cucumbers (pickling cucumbers preferred, but may use any type of cucumbers)
¼ tsp salt
1 to 3 tsp Korean hot pepper powder, adjust according to taste
1 tsp Gochujang, or Korean chili paste
1 tbsp vinegar
2 tsp brown sugar
1 tbsp sesame seed oil
1 tsp toasted sesame seeds (optional)
¼ tsp garlic powder

Wash cucumbers, leave skin on preferably, remove seeds if not using pickling cucumbers and slice thinly or chunky (1 cm width) depending of preferences.
Drain cucumbers and dry off with a paper towel before adding into the marinade.
Mix all ingredients in a bowl, except toasted sesame seeds.
Add dry and sliced cucumber into marinade. Let stand for 1 to 8 hours refrigerated. Add toasted sesame seeds just prior to serving.
Serve as a side to any meal.