Toast the Sesame Seeds: In a dry frying pan, heat over medium heat for 2–3 minutes, swirling gently until the seeds turn golden brown and fragrant. Remove from heat and set aside to cool.

Prepare the Cucumbers: Cut the garden cucumbers in half lengthwise, scoop out the seeds, and chop them into ¼-inch thick half-moon slices. Place them in a large mixing bowl.

Mix in the Scallions: Thinly slice the scallions and add both the white and green parts to the bowl with cucumbers. Toss gently to combine.

Season and Draw Out Moisture: Sprinkle kosher salt and freshly ground black pepper over the cucumbers and scallions. Toss to combine and let sit for 10 minutes.

Drain and Blot Excess Water: Strain out excess water and pat the cucumbers dry with paper towels.

Whisk the Dressing: In a small bowl, combine tamari soy sauce, rice vinegar, honey, toasted sesame oil, minced garlic, and Korean Gochugaru chili flakes. Whisk until smooth.

Combine and Garnish: Pour the dressing over the drained cucumbers and scallions. Toss gently and sprinkle the toasted sesame seeds and chopped cilantro leaves on top.