Cucumbers Gone Korean

I realize that I haven't posted a recipe here in a while, so here's one for a ridiculously simple, common Korean banchan.  This photo is of nothing more than sliced cucumbers, not anywhere close to the final product, which is sparkling red from the hot pepper flakes, so please do not be misled.  There's a picture here {+}.

I've seen this dubbed as a Korean cucumber salad by American food writers, but it's not.  I swear, we Americans need to do something about our dearth of vocabulary.  How does one douse egg, macaroni, or tuna in mayonnaise and then use the same term to describe a bed of leafy spinach and vegetables?  If there ain't no leafy greens, it ain't no salad, ya' hear?

Oh-eeh moo-cheem translates into seasoned cucumbers: oh-eeh is cucumber and moo-cheem is seasoned.  As strange and awkward as these foreign sounds may be received by an American ear, I'm gonna stick with the Korean.  At least it's accurate.  Also, please don't ever let me catch you calling this a Korean cucumber salad.  Because it ain't.

Oh-eeh Moo-cheem or Oi Muchim (transliteration sure is tricky)
오이 무침

Ingredients
6 Persian cucumbers
2 teaspoons salt
2 tablespoons Korean hot pepper flakes (gochugaru)
2 tablespoons scallion, thinly sliced
1 clove garlic, minced
2 teaspoons brown rice (white is fine, too) vinegar
½ teaspoon sugar (sometimes I omit)
2 teaspoons sesame seeds
2 teaspoons sesame oil

Directions
Thinly slice cucumbers (1/8 to 1/4-inch thick). Toss gently with salt and set aside for 15 - 20 minutes. Gently drain excess liquid. Mix well with all remaining ingredients.

Serving
Can be served immediately.  Can also be chilled for as long as you want before serving (a few hours, overnight, whatever).