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Ingredients 2 pounds cucumbers, unpeeled (about 8 to 10 Kirby, 10 Persian, or 2 large Japanese or slicing greenhouse cucumbers) 2 tbsp kosher salt 2 tbsp gochugaru Korean chile pepper flakes 2 tsp anchovy sauce (optional) 1 1/2 tsp sugar 3 ounces Korean chives, or 4 green onions, green part only, cut into thin diagonal slivers (about 1/4 cup) 2 tbsp thinly sliced onion   Preparation 1. Halve the cucumbers lengthwise, then cut them into 1/4 - inch diagonal slices. 2. In a medium bowl, mix the cucumbers with the salt until well combined. Set aside for 5 to 7...