1. In a small bowl, mix together gochujang/chili paste, Gochujang-infused olive oil, finely minced garlic, honey, Umeboshi plum white balsamic, sesame oil, a pinch of salt, and sesame seeds, until combined.

2. In a medium-sized bowl, add thinly sliced cucumbers. Pour the bowl of gochujang sauce over the cucumbers and toss until all the cucumbers are lightly coated in the sauce.

3. Sprinkle some sesame seeds on the top. Serve the gochujang cucumbers with white rice or salad.