Prep the cucumbers:

Wash and trim the ends off the cucumbers. Slice in half width wise then slice each of those in half then into quarters. Smash with the side of a heavy knife such as a cleaver ( I will place the knife on top of two or three cucumber quarters then smack the flat side of the knife with a fist to really give them a good smash. This is a great way to get out some aggression) and repeat with the rest of the cucumbers. Once smashed I cut into bite sized pieces and place in a large bowl.

Sprinkle the cucumber pieces with sugar and salt and let sit at least 10 minutes up to 30. Drain the liquid well.

Make the oil:

In a metal or glass bowl add the minced garlic and ginger and a pinch of salt. Heat up the oil in a small pan or metal measuring cup and once very hot pour over the garlic and ginger and give it a stir.

Make the dressing:

Whisk together the soy sauce, rice vinegar, sesame oil, water, sugar, gochugaru ( start with two teaspoons and add more if you want it spicier) and the sesame seeds. Give it a good whisk.

Lets put it all together:

Pour the garlic ginger oil over the cucumber pieces ( after they have been drained) and toss well. Add in the dressing and again toss or stir well to get fully coated. Add in the diced scallion and cilantro and mix again. You can save some scallions and cilantro to garnish over the top if you like.

Add in a few drops of numbing chili oil if you want some more heat or wait and add in the chili oil to individual portions.

Chill the cucumber salad for about 30 minutes to let all the flavors come together well and then sit at room temperature for a few minutes. Stir then serve .

This salad lasts up to a week in an airtight container - such as a deli container. I wouldn’t freeze this unless you like mush.