Step 1

The chili oil needs time to infuse so I recommend making this first. You can also make it a day ahead.

Step 2

Add the minced garlic, minced ginger, chili flakes, gochugaru, and salt in a heat-proof bowl. You’re going to pour hot oil into the bowl, so avoid using bowls that might crack (like glass and some porcelains). I usually use ceramic bowls but a stainless steel mixing bowl or a saucepan works.

Step 3

Heat the oil in a saucepan over medium-high heat for 2 to 3 minutes, until the oil reaches 325ºF to 350ºF. You do not want the oil to be any hotter because the gochugaru will burn. If you don’t have a thermometer, heat the oil for 2 minutes just to be on the safe side.

Step 4

Very carefully pour the hot oil over the spices. (See note Let the oil infuse for at least 30 minutes.

Step 5

Slice off the ends of the cucumbers. Then, slice the cucumbers in half, lengthwise.

Step 6

Place the cucumber halves, cut side down. Then place the side of the knife over the cucumber. Using the fleshy part of your palm smack the knife to smash the cucumber until it splits. Make sure to smash along the entire length of the cucumber. Then, slice the cucumbers diagonally, about 1/2-inch thick slices. Transfer the cucumber pieces to a bowl.

Step 7

Sprinkle a pinch of kosher salt over the cucumbers and mix. Let the cucumbers sit for 20 minutes. Then, drain out the excess water at the bottom of the bowl. (See note You do not need to rinse the cucumbers. (See note 6)

Step 8

Add the grated/zested garlic to a bowl and mix it with the rice vinegar. Let that sit for 10 to 15 minutes to mellow out the raw bite of the garlic.

Step 9

Add the soy sauce, 2 tablespoons of chili oil (with bits of pepper and spices), sugar, and sesame oil.

Step 10

Right before you are ready to serve the cucumber salad, toss the cucumber pieces with the sauce. Sprinkle toasted sesame seeds over the cucumber salad for garnish.

Step 11

Serve the smashed cucumber salad with jasmine rice, coconut rice, or any of my rice recipes or noodle recipes.