Smashed Cucumber Salad

Wrap the cucumbers in plastic wrap to minimize splattering. Smash them flat using a meat pounder, the flat side of a cleaver, or a pot lid. The goal is to flatten them, not pulverize.

Unwrap the smashed cucumbers and cut them into bite-sized pieces, about 1 to 1.5 inches wide. The exact size doesn't matter as much as consistency.

Transfer the cut cucumbers to a colander set over a bowl. Sprinkle with 1 tsp sugar and 1 tsp salt. Mix well.

Let the cucumbers drain in the fridge for 30-60 minutes. This process draws out excess water, improving texture and concentrating flavor.

In a mixing bowl, combine 1 minced garlic clove, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, and 0.5 tsp Korean chili flakes.

Whisk the dressing ingredients until well combined. Taste and adjust seasoning if necessary.

Drain the cucumbers from the liquid collected in the bowl. Add the drained cucumbers to the prepared dressing.

Toss the cucumbers with the dressing to coat evenly. Garnish with 1 tsp toasted sesame seeds. Serve immediately or chill for 30 minutes for enhanced flavor.