Start by washing the cucumbers thoroughly under cold running water. Once clean, slice them into thin rounds, about ¼ inch thick, using a sharp knife.

In a separate mixing bowl, combine the minced garlic with toasted sesame oil and red pepper flakes. Whisk the mixture vigorously for about 30 seconds until it forms a cohesive dressing.

Gently add the sliced cucumbers to the bowl containing the dressing. Toss them lightly until each slice is well coated with the zesty dressing.

Once the cucumbers are well mixed, sprinkle toasted sesame seeds generously over the top for an added crunch.

Serve the Korean Cucumber Salad immediately or let it chill in the fridge for about 5-10 minutes.