Recipe by Josh Ku and Trigg Brown, Win Son, Brooklyn, Bon Appétit
1½ pounds medium cucumbers (about 3)
2 garlic cloves, finely grated
2 teaspoons kosher salt
1½ teaspoons toasted sesame oil
½ teaspoon Aji-No-Moto umami seasoning (MSG; optional)
Cilantro leaves with tender stems and store-bought fried shallots (for serving)
Peel cucumbers and slice crosswise into 2½"-thick pieces. Cut pieces lengthwise into quarters. Remove seeds; discard.
Place cucumbers in a sieve and toss with garlic, salt, oil, and seasoning (if using). Set sieve over a bowl and chill, tossing occasionally, at least 30 minutes and up to 4 hours. Taste cucumbers before serving. They might need a bit more salt or sesame oil to bring them back to life.
Transfer cucumbers to a plate and top with cilantro and fried shallots.
Feature Image: Alex Lau, Bon Appétit Magazine