Step 1: Wash and thoroughly dry the cucumbers. Place them on a sturdy cutting board. Using the flat side of a heavy chef’s knife, a rolling pin, or a meat mallet, firmly but gently smash the cucumbers until they crack and split into irregular pieces. Do not turn them into mush.
Step 2: Cut the smashed cucumbers into bite-sized pieces (about 1 to 2 inches long) and transfer them to a colander. Sprinkle with 1/2 teaspoon of salt and toss gently. Let them sit for 10-15 minutes to draw out excess water.
Step 3: While the cucumbers are draining, prepare the dressing. In a small bowl, combine the minced garlic, soy sauce, rice vinegar, toasted sesame oil, granulated sugar, and red pepper flakes. Whisk until the sugar is dissolved and all ingredients are well combined.
Step 4: After 10-15 minutes, gently squeeze any remaining excess water from the cucumbers. You can use your hands or press them lightly with paper towels. Transfer the drained cucumbers to a serving bowl.
Step 5: Pour the prepared dressing over the smashed cucumbers. Toss thoroughly to ensure every piece is evenly coated with the delicious dressing.
Step 6: Garnish generously with toasted sesame seeds and chopped fresh cilantro, if desired. For optimal flavor, refrigerate the Smashed Cucumber & Garlic Sesame Salad for at least 15 minutes before serving to allow the flavors to meld. Serve chilled.