Wash cucumbers and remove ends. If using english cucumbers, peel off some of the tough skin, and cut lengthwise. If the seeds are relatively large you can scoop some of them out (larger seeds are more bitter)
Using a cleaver (or chef’s knife, as shown in vid) smack cucumbers, not so much to break the cucumbers, more so to loosen the center, giving more surface area to absorb flavor. Then, cut diagonally into triangular pieces
Add to a bowl with salt, mix to coat the cucumbers, then set aside in the fridge
1 tsp Kosher Salt
Make the garlic into a paste by using a microplane or garlic presser. Add to a bowl, along with the rest of the ingredients (optionally reserving half of the chili oil to drizzle over as garnish)
3 Medium Cloves Garlic, 1 tbsp Chinese Black Vinegar, 1 tsp Sugar, 0.5 tsp Soy Sauce, 1 tsp Sesame Oil, 1 tbsp Chili Oil
Drain water from cucumbers, combine with the dressing, and serve as a side dish or as a snack on it’s own. c:
