Preparation: 

Preparation time: 1 hr 15 min

Cooking time: 20 min

Serving: 4

Ingredients:

• 1 firm English cucumber (about 14 ounces)
• 1 teaspoon kosher salt
• 1 tablespoon neutral oil, such as vegetable, canola, or grapeseed
• 1 small shallot, peeled and thinly sliced into half-moons (about 1/4 cup)
• 3 cloves garlic, minced
• 1 teaspoon gochugaru (Korean red chile flakes), or to taste
• 2 tablespoons Chinese black vinegar, such as Chinkiang Vinegar
• 1 tablespoon light soy sauce
• 1 1/2 teaspoons granulated sugar
• 1 teaspoon toasted sesame seeds
• Fresh cilantro leaves, for garnish

Instructions:

1. Partially peel the cucumbers by removing alternate strips of the skin with a vegetable peeler. Cut the cucumber in half lengthwise, then use a spoon to scrape out the seeds. Smash the cucumber with a flat side of a cleaver or large knife or a rolling pin or meat mallet until it is flattened with jagged edges. Split each cucumber half in half again lengthwise. Cut the strips into 1-inch pieces diagonally.
2. Toss the cucumber and salt together in a medium bowl. Let sit at room temperature until the cucumber releases some water, about 1 hour.
3. Meanwhile, combine the oil, shallot, and garlic in a small saucepan and cook over medium-low heat until the shallot is translucent, about 2 minutes. Mix in the gochugaru and allow it to bloom in the oil. Stir the vinegar, soy sauce, sugar, and 1/2 teaspoon sesame seeds together in a small bowl until the sugar dissolves. Set aside. 
4. Strain the cucumbers and dry them with a paper towel. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic-shallot oil. Garnish with the remaining sesame seeds and the cilantro.