Smashed cucumber salad

Cover the cucumbers with plastic and smash flat with a meat pounder or other flat heavy object.

Unwrap and cut into pieces about an inch to an inch and a half wide.

In a strainer set over a bowl mix with sugar and salt and refrigerate 30 to 60 minutes to draw out liquid.

Whisk crushed garlic, rice vinegar, soy sauce, sesame oil and Korean chili flakes in a mixing bowl.

Add the drained cucumbers to the dressing, mix, taste and adjust seasoning.

Optionally wrap and refrigerate about 30 minutes, tossing once.

Transfer to a serving dish, spoon over a little extra dressing and finish with toasted sesame seeds.