You can use any cucumber in reality for most Korean dishes. Different cucumbers have various texture, skin thickness, crispness, and the size and amount of seeds will vary.
One type of cucumber that is often used are the long and thin cucumber with a bumpy texture. They are crisp and have fewer seeds than other kinds of cucumber.
These cucumbers can be seasoned raw, used for kimchi, stir-fried, or used as a garnish topped on numerous dishes to add a fresh flavor contrast.
