Place the cucumbers onto a flat work surface. Lay the blade of a large knife flat across the top of a cucumber. Press down until you hear the crack of the cucumber skin. Repeat as you work your way down the length of the cucumber.Repeat with the second cucumber.
Slice each smashed cucumber in half lengthwise then slice each section into 1-inch pieces. Transfer to a colander.
Sprinkle the cucumber slices with white sugar and salt. Toss to coat then set aside to drain for 30 minutes.
In a small bowl, whisk together the garlic, seasoned rice wine vinegar, tamari, sesame oil, and red pepper flakes.
Transfer the drained cucumbers to a medium-sized bowl. Add the dressing and toss to coat thoroughly.
Cover and refrigerate for 30 minutes then serve cold.