Scrub the surface of 2 cucumbers with coarse salt and rinse. Slice them thinly.

Sprinkle 1/2 tbsp salt evenly over the cucumber slices and mix gently. Let them sit for 15-20 minutes to pickle.

Rinse the pickled cucumbers briefly under running water and squeeze out excess moisture using a clean cloth.

In a bowl, mix the cucumbers with 1/3 tbsp minced garlic, 1.5 tbsp fine perilla seed powder, 1 tbsp regular perilla seed powder, 2/3 tbsp perilla oil, and a pinch of fine salt. Adjust salt to taste.