Korean-Inspired Pickled Cucumbers

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1 English cucumber, thinly sliced into 1/4-inch-thick rounds

1 tablespoon gochugaru (Korean-style red pepper powder)

2 teaspoons sugar

1 1/2 teaspoons kosher salt

2 tablespoons rice wine vinegar

1 tablespoon toasted sesame oil

2 teaspoons fish sauce

1 clove garlic, finely grated

2 teaspoons sesame seeds, toasted