Put the sliced cucumbers in a colander set over a large bowl. Sprinkle them with the salt and toss to coat. Let the cucumbers sit for 30 minutes to draw out the water from them. After they've sat, squeeze them to remove more water then pat them dry with paper towels or a clean kitchen towel.

Put the cucumbers in a small bowl along with the gochugang, rice vinegar and sugar. Toss everything to combine thoroughly.

Cover and chill the pickles for 30 to 60 minutes, or even make them a day or 2 ahead. The longer you keep them the less crunchy they will become.

In a small bowl stir together the hoisin sauce, gochugang, soy sauce, rice vinegar, sesame oil and lime juice. Set aside.

Heat the oil in a large skillet over medium-high heat, swirl the oil to coat the bottom of the skillet. When the skillet is hot add in the onion and ground turkey. Use a wooden spoon to break the turkey up into small crumbles.

When the turkey is nearly cooked through, turn the heat down to medium-low and add the ginger and garlic to the mixture, cook for a minute. Pour the sauce over the turkey and stir everything together until coated. Turn the heat down to low and simmer for several minutes or until everything is warmed through. Taste for seasoning and serve on buns topped with the sweet and spicy cucumbers.