Trim and discard the ends of the cucumbers (20 oz).

Peel stripes on the cucumber; the alternating pattern of peeled and unpeeled cucumber reduces the bitterness and toughness of the peel while still benefiting from the structure.

Cut the cucumbers in half lengthwise. Carefully cut out the seedy cores. Removing these watery sections will help keep the cucumbers crunchy and prevent the sauce from getting watered down.

Using the flat side of your heavy cleaver, or another heavy blunt object like a sturdy rolling pin, smack down on the cucumber. Use enough strength to crush the cucumber open (but don’t obliterate into a paste-y mess).

Once you’ve smashed all the cucumbers, cut them into thick slices at an angle. Place the cut cucumber pieces into a bowl.

Cut the red bell pepper (2 oz) into strips.

Dice the green onion (2 stalk) into small pieces.

Roughly chop up the cilantro (0.25 oz).

Smash, peel, and mince the garlic (4 clove).

Add salt (1 tsp) and sugar (1 tsp) to the cucumber, mix them in thoroughly to distribute.

Add the chopped bell pepper and mix it in.

Set aside for 5-6 minutes so the salt can draw out the water from the vegetables. In the meantime, make the sauce.

Prepare the sauce by combining chili sauce (0.50 tsp), light soy sauce (1.3 tbsp), oyster sauce (1 tbsp), vinegar (2 tbsp), and sugar (2 tbsp). Add the minced garlic and stir to combine.

Drain the water from the cucumber and bell pepper mix.

Add the chopped green onions and the sauce to the vegetables. Mix well to distribute.

Add the chopped cilantro, sesame seeds (1 tbsp), sesame oil (0.50 tsp) and cooking oil (0.50 tbsp). Of course, you can adjust the amounts to your preferences. Mix well to distribute. Plate and enjoy! You can also refrigerate it until cool, if you’d like to enjoy it chilled.