Cucumber Salad

Step 1: Trim ends off the cucumbers and then halve lengthwise. On a cutting board place each half down and then press a rolling pin (or use the broad side of a knife) against each cucumber and hit it with the heel of your hand; repeat along the length until they crack and then pull the sections apart, scraping and discarding seeds and then cut then into 3/4 inch pieces and transfer to bowl.

Step 2: In a bowl combine sugar and 1 tablespoons salt. Toss cucumbers with 5 teaspoons of the sugar/salt mixture; transfer to a colander and set over a bowl. Refrigerate for 30-60 minutes; toss occasionally.

Step 3: Stir the vinegar and garlic into the remaining sugar/salt mixture.

Step 4: In a skillet over medium-low heat combine the oil and pepper flakes and cook stirring for 2-5 minutes or until the oil is sizzling. Pour oil through a sieve and set over a heatproof bowl; discard solids.

Step 5: Remove and discard garlic from vinegar mixture and stir in the soy sauce, sesame oil and ginger. Transfer the drained cucumbers to a kitchen towel and pat dry. In a bowl combine cucumbers with the dressing; toss and then stir in half of the oil mixture. Transfer to a serving bowl and drizzle with more oil and sprinkle with cilantro leaves, scallions and sesame seeds if desired.