Slice the cucumber into thin rounds, rub in the salt, and leave for a while. Squeeze out excess water from the cucumber. Grate the garlic.
Add the grated garlic, red chili and sesame oil to the cucumber, and massage well by hand. Shred up the Korean nori seaweed, and mix with the cucumber.
Have a taste, and add a small amount of soy sauce. Sprinkle with the toasted white sesame seeds to finish, and it's done.
Story Behind this Recipe
I was given a lot of Korean nori seaweed as a souvenir. I added it to cucumber namul, and it was delicious.
If you make this way in advance, the flavor will change, and it won't be so nice. So mix everything together right before you eat! Japanese powdered red chili pepper is very spicy, so use a tiny bit if you use it. It will be the best to use Korean red chili if possible.