300 g (2/3 lb) Chinese cucumber (3-4 small cucumbers)
3-4 cloves garlic

Sauce
2 Tbsp light-colored soy sauce
1 Tbsp roasted sesame oil
1 tsp rice vinegar
1 tsp sugar
1/4 tsp salt
1/4 tsp black pepper

Wash cucumbers well, pat dry and place on cutting board. Use a drinking glass to smash the cucumbers until they crack open, then cut into 2.5 cm (1-in) pieces. Place in large bowl.

Smash garlic with glass, remove the skins, and add the pieces of garlic to the cucumbers.

Add the combined sauce ingredients and drizzle it evenly over the cucumbers and garlic. Toss well to blend flavors.

Cover with clear wrap and leave to marinate in the refigerator for 1 to 2 hours, or else let marinate for 30 minutes at room temperature. Transfer to a smaller bowl and serve.