I often enjoy it as a refreshing snack. However, traditionally, it is a popular “banchan” (small shared side dish) and can be served alongside BBQ meats like Korean fried chicken and other summery picnic/cookout dishes. Preprate the garlic—you can grate it directly over the cucumber. Chop the green onions and add to the bowl. Then, add the rest of the ingredients and mix well until thoroughly combined. If you have any leftovers, store them in an airtight container in the fridge for 1-2 days. The salad will become soggier, so you might want to strain the excess liquid before serving.
