• Lightly whack the cucumbers with a rolling pin or the side of a kinfe, so they split a little (but don’t hit them so hard that they’re smushed). Chop into ½ in slices.
• Add in sliced garlic and 1 tablespoon of chili oil, and stir to combine

Homemade chili oil

• In a small saucepan, combine the oil, red pepper flakes, sesame seeds, peppercorns and 100% optional MSG. Let it come to a simmer on low heat, and cook until the red pepper flakes darken – about 10 minutes.
• Remove from the heat and add a few pinches of salt and let it cool. store in a jar — it will last forever.