Wash the English cucumbers thoroughly under cold water. Trim off both ends and slice them into thin half-moons, about 1/4 inch thick. Pat the slices dry with paper towels to remove excess moisture.

In a mixing bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 teaspoon of sesame oil, 1 teaspoon of gochugaru, and a pinch of salt. Whisk until smooth.

Add the dried cucumber slices to the bowl with the dressing. Gently toss for about 1–2 minutes until evenly coated. Let sit for 5 minutes.

Transfer the salad to a serving bowl. Sprinkle with 1 tablespoon of toasted sesame seeds and chopped green onion. Serve immediately or refrigerate for 10 minutes.