Salad of beaten cucumbers

Ingredients:

• 1 firm cucumber (about 400 g)
• 1 teaspoon coarse salt
• 1 tbsp. neutral vegetable oil
• 1 small shallot, peeled and thinly sliced ​​into half rings (about 1/4 cup)
• 3 cloves garlic, crushed
• 1 teaspoon gochukaru (Korean chili pepper), or to taste
• 2 tablespoons Chinese black vinegar
• 1 tbsp light soy sauce
• 1.5 tsp. granulated sugar
• 1 teaspoon toasted sesame seeds
• Fresh coriander leaves, for serving

Preparation:

1. Partially peel the cucumber by removing the skin in strips. Cut the cucumber in half lengthwise, then scrape out the seeds with a spoon. Smash the cucumber with the flat side of a large knife, rolling pin, or meat mallet until it is flat and jagged. Cut each cucumber in half again lengthwise. Slice the strips diagonally into 2.5 cm thick pieces.
2. In a medium bowl, combine the cucumbers with salt. Let sit at room temperature until the cucumber releases its juices, about 1 hour.
3. Meanwhile, combine the oil, shallot, and garlic in a small saucepan and cook over medium heat until the shallots are translucent, about 2 minutes. Add the gochukara and let the peppers bloom in the oil. In a small bowl, combine the vinegar, soy sauce, sugar, and 1/2 teaspoon of sesame seeds until the sugar dissolves. Set aside.
4. Drain the cucumbers and pat them dry with paper towels. Return them to the medium bowl. Add the vinegar mixture and toss. Toss again with the garlic oil. Sprinkle with the remaining sesame seeds and cilantro.