Rinse and pat dry the cucumbers. Cut each piece in half lengthwise. Use a small teaspoon to scoop out the seeds.
Roughly chop the cucumbers in diagonal shape, about 1.5 inches in length. They don’t need to be in a uniform shape.
Place the cucumbers in a large ziplock bag. Seal the bag and lightly smash them with a flat-bottom bottle or meat pounder. The skin will begin to crack.
Transfer the cucumbers to a large bowl and sprinkle in the salt. Use your hands to gently rub it all over the cucumber. Let rest for 30 minutes in the fridge.
After 30 minutes, you’ll notice some excess liquid sitting at the bottom of the bowl. Discard the water. There’s no need to rinse the cucumbers.
Transfer the cucumbers into a serving bowl, and add the garlic, vinegar, sesame oil, and honey, if using. Toss and combine well.
Chill the dish in the fridge for 10-15 minutes before serving to allow the flavor to come through. Drizzle with a few teaspoons of garlic chili sauce, if using. Serve chilled.
Video
Notes
When smashing the cucumbers, some parts will crack while others won’t. Try not to smash them too hard or they will become a mushy mess.
Traditionally, people use a Chinese cleaver to flatten and smash the cucumbers. I found it easier, and safer, to smash it in a sealed bag with a flat bottle.
Removing the seeds of the cucumber will make the dish less watery and therefore not dilute the sauce further. It is, however, not a necessary step to do so. My grandmom removed the seeds and therefore that’s how my family makes the dish, too.