2tsp.GochugaruKorean chili flakes or Aleppo-style pepper
1lb.mini or English cucumberssliced thin
2Tbsp.fresh chopped mint leaves
1Tbsp.toasted sesame seeds
2cupsplain whole-milk Greek yogurt
Heat oil and garlic in a small skillet over medium-low. Cook 3 to 5 minutes, until garlic is golden and aromatic. Pour into a small bowl and let cool slightly. Add crushed red pepper flakes, Gochugaru or Aleppo pepper, and 1/4 tsp. of the salt; stir to combine. Let cool completely.
Prepare cucumber salad by placing cucumbers, vinegar, mint, sesame seeds, sugar, and remaining 1/4 tsp. salt in a large bowl; toss to combine.
To assemble, place 1/2 cup yogurt in each of 4 bowls or shallow plates. Top evenly with cucumber salad. Drizzle with 1-2 Tbsp. chili oil, depending on desired level of heat. Garnish with additional fresh mint, if desired.
You may have leftover chili oil. Use remaining to drizzle over grilled protein or roasted vegetable of choice.